Foam-Forming Properties of Alternative Vegetable Proteins
The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addi...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Viçosa (UFV)
2022-11-01
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| Series: | The Journal of Engineering and Exact Sciences |
| Subjects: | |
| Online Access: | https://periodicos.ufv.br/jcec/article/view/14834 |
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| _version_ | 1832569739777409024 |
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| author | Luana Cristina da Silva Ramos Márcia Cristina Teixeira Ribeiro Vidigal |
| author_facet | Luana Cristina da Silva Ramos Márcia Cristina Teixeira Ribeiro Vidigal |
| author_sort | Luana Cristina da Silva Ramos |
| collection | DOAJ |
| description |
The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations.
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| format | Article |
| id | doaj-art-8134629f714647e6af3639659d645a54 |
| institution | Kabale University |
| issn | 2527-1075 |
| language | English |
| publishDate | 2022-11-01 |
| publisher | Universidade Federal de Viçosa (UFV) |
| record_format | Article |
| series | The Journal of Engineering and Exact Sciences |
| spelling | doaj-art-8134629f714647e6af3639659d645a542025-02-02T19:55:52ZengUniversidade Federal de Viçosa (UFV)The Journal of Engineering and Exact Sciences2527-10752022-11-018810.18540/jcecvl8iss8pp14834-01eFoam-Forming Properties of Alternative Vegetable ProteinsLuana Cristina da Silva Ramos0Márcia Cristina Teixeira Ribeiro Vidigal1Universidade Federal de Viçosa - UFV, BrazilUniversidade Federal de Viçosa - UFV, Brazil The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations. https://periodicos.ufv.br/jcec/article/view/14834StabilityVegetable proteinTechnological properties |
| spellingShingle | Luana Cristina da Silva Ramos Márcia Cristina Teixeira Ribeiro Vidigal Foam-Forming Properties of Alternative Vegetable Proteins The Journal of Engineering and Exact Sciences Stability Vegetable protein Technological properties |
| title | Foam-Forming Properties of Alternative Vegetable Proteins |
| title_full | Foam-Forming Properties of Alternative Vegetable Proteins |
| title_fullStr | Foam-Forming Properties of Alternative Vegetable Proteins |
| title_full_unstemmed | Foam-Forming Properties of Alternative Vegetable Proteins |
| title_short | Foam-Forming Properties of Alternative Vegetable Proteins |
| title_sort | foam forming properties of alternative vegetable proteins |
| topic | Stability Vegetable protein Technological properties |
| url | https://periodicos.ufv.br/jcec/article/view/14834 |
| work_keys_str_mv | AT luanacristinadasilvaramos foamformingpropertiesofalternativevegetableproteins AT marciacristinateixeiraribeirovidigal foamformingpropertiesofalternativevegetableproteins |