Giarola Raquel Carolina, Nabeshima Elizabeth Harumi, Michelazzo Campopiano Júlia, Ferrari Roseli Aparecida, Martins Montenegro Flávio, Sadahira Mitie Sônia
Instituto de Tecnologia de Alimentos (Ital), Av. Brasil, Bairro Chapadão, 2880, Campinas, SP 13070-178 Brazil.
School of Food Engineering, University of Campinas (UNICAMP), 6121, Campinas, SP 13083-862 Brazil.
J Food Sci Technol. 2022 Apr;59(4):1419-1428. doi: 10.1007/s13197-021-05151-z. Epub 2021 Jun 14.
Sunflower protein meal could be an alternative and sustainable plant-based protein source, with the potential to add value and replace egg (E) in cakes due to its surface-active properties, however, contains chlorogenic acid and its oxidation leads to greening. Additionally, the electrostatic complexes prepared from the mixture of proteins and polysaccharides can be an important tool to improve the technological properties compared to them are used individually. The aim of this study was the replacement of E in cakes by sunflower protein meal dispersion (SPMD) or electrostatic complexes of sunflower protein meal-pectin (ECSPM-P), evaluating their effects on the cake batter and fresh and aged baked product. Results of the Rapid Visco Analyser (RVA) analysis indicated higher initial viscosity of the cake batters with SPMD and ECSPM-P and lower peak viscosity and less swelling of the starch granules of the cake batter with ECSPM-P. The formulation with SPMD showed the greatest aeration of the cake batter, however resulted in a cake with collapsed structure. The formulation with ECSPM-P showed lighter color (ΔE = 9.95) and improvement in the cake structure, where the cake crumb was similar to the cake with E. During aging, cake formulated with SPMD (ΔE = 36.25) showed intensification in the greening of the cake crumb. The positive effects on the structure and color of the cake crumb showed the potential uses of the ECSPM-P as E replacer in cakes, besides promising ingredient in terms of the trend towards plant-based foods and healthiness.
葵花籽粕可能是一种替代性的可持续植物性蛋白质来源，由于其表面活性特性，有潜力为蛋糕增添价值并替代鸡蛋（E），然而，它含有绿原酸，其氧化会导致蛋糕变绿。此外，与单独使用蛋白质和多糖相比，由它们的混合物制备的静电复合物可能是改善技术性能的重要工具。本研究的目的是用葵花籽粕分散体（SPMD）或葵花籽粕-果胶静电复合物（ECSPM-P）替代蛋糕中的鸡蛋（E），评估它们对蛋糕面糊以及新鲜和老化烘焙产品的影响。快速粘度分析仪（RVA）分析结果表明，含有SPMD和ECSPM-P的蛋糕面糊初始粘度较高，而含有ECSPM-P的蛋糕面糊峰值粘度较低且淀粉颗粒膨胀较少。含有SPMD的配方显示蛋糕面糊的充气量最大，但导致蛋糕结构塌陷。含有ECSPM-P的配方显示颜色较浅（ΔE = 9.95）且蛋糕结构有所改善，其蛋糕屑与含有鸡蛋的蛋糕相似。在老化过程中，含有SPMD的蛋糕（ΔE = 36.25）蛋糕屑的绿化加剧。对蛋糕屑结构和颜色的积极影响表明，ECSPM-P除了在植物性食品和健康趋势方面是有前景的成分外，还具有在蛋糕中替代鸡蛋的潜在用途。
