Optimizing Soy-based Emulsions

May 5/Parana, Brazil/Food Business Week -- "Desserts made with soy cream, which are oil-in-water emulsions, are widely consumed by lactose-intolerant individuals in Brazil. In this regard, this study aimed at using response surface methodology (RSM) to optimize the sensory attributes of a soy-based emulsion over a range of pink guava juice (GJ: 22% to 32%) and soy protein (SP: 1% to 3%)," scientists in Curitiba, Brazil, report.

"WHC and backscattering were analyzed after 72 hours of storage at 7 degrees C. Furthermore, a rating test was performed to determine the degree of liking of color, taste, creaminess, appearance and overall acceptability. The data showed that the samples were stable against gravity and storage. The models developed by RSM adequately described the creaminess, taste and appearance of the emulsions. The response surface of the desirability function was used successfully in the optimization of the sensory properties of dairy-free emulsions, suggesting that a product with 30.35% GJ and 3% SP was the best combination of these components," wrote D. Granato and colleagues, Federal University.

The researchers concluded, "The optimized sample presented suitable sensory properties, in addition to being a source of dietary fiber, iron, copper and ascorbic acid."

Granato and colleagues published their study in the Journal of Food Science ("Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology." Journal of Food Science, 2010;75(3):S149-S155).

For additional information, contact D. Granato, Federal University of Parana, Graduate Program Food Technology, Polytechnic Center, Technology Sector 19011, Jardim American, BR-81531990 Curitiba, Parana, Brazil.

From the May 10, 2010, Prepared Foods E-dition