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Partially hydrolyzed galactomannan from Adenanthera pavonina seeds used as stabilizer, fat substitute, and food fiber source for mousses

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Abstract

Galactomannans are polysaccharides commercially used in foods as gelling agents, thickeners, and stabilizers. In this study, a galactomannan partially hydrolyzed from Adenanthera pavonina seeds was used as stabilizer, fat substitute, and source of dietary fibers in a mousse milk dessert. First, characterizations of intact (GM) and partially hydrolyzed (GMPH) galactomannan from A. pavonina were made. Through Rotational Central Compound Design (RCCD) and the response surface methodology, we evaluated creaming index, lipid content, moisture content, and texture of the mousses. The formulation F7 (1.75% of GMPH and 4.92% of fat) was chosen among the developed formulations, and it was characterized by low moisture content (44.13%), low lipid content (6.67%), low firmness (2.10 N), and high percentage of dietary fiber (4.21%). This formulation was compared with a traditional formulation of lemon mousse (FT) and with another formulation with the same fat percentage as the chosen formulation without GMPH (F7L). The three formulation were characterized physicochemically and microbiologically, and sensorial acceptance tests were performed. The results indicated that no structural modifications were found in the galactomannan after its partial hydrolysis. and good sensory acceptance when compared to FT. The lemon mousses produced met sanitary specifications, remaining stable for 21 days of storage. We concluded that the use of GMPH from Adenanthera pavonina seeds in lemon mousses proved to be a stable, light dessert alternative and a potential source of dietary fiber.

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Acknowledgements

This study was financed by CNPq-SETEC/MEC, public notice number 17/2014. We would like to thank the Ceará Foundation for Scientific and Technological Development Support, FUNCAP; the Coordination for the Improvement of Higher Education Personnel, CAPES; the Brazilian Agricultural Research Corporation, Embrapa Goats and Sheep; and the Federal University of Ceará, UFC.

Funding

CNPq-SETEC/MEC, FUNCAP.

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Authors and Affiliations

  1. Federal Institute of Education, Science and Technology of Ceará, Campus Limoeiro do Norte, Rua Estevam Remígio, 1145, Limoeiro do Norte, Ceará, 60930-000, Brazil

    Antonia Ariana Camelo Passos, Daniele Maria Alves Teixeira Sá, Jéssica Janine Sousa Barreto, Nayanne Lima dos Santos, Rayanne Mara Maia das Chagas, Maria Juciene Lima Chaves & Renata Chastinet Braga

  2. Federal Institute of Education, Science and Technology of Ceará, Campus Sobral, Av. Dr. Guarani, 317, Sobral, Ceará, 62040-370, Brazil

    Daniele Maria Alves Teixeira Sá & Thallyne de Brito Alves

  3. Federal Institute of Education, Science and Technology of Triângulo Mineiro, Campus Uberlândia Centro, Rua Blanche Galassi, 150, Uberlândia, Minas Gerais, 38411-104, Brazil

    Patrícia Lopes Andrade

  4. Federal University of Ceará, Campus Pici, Av. Mister Hull, s/n, Fortaleza, Ceará, 60455-760, Brazil

    Jeanny da Silva Maciel

  5. Embrapa Caprinos E Ovinos, Estrada Sobral-Groaíras, Km 04, P.O. Box 145, Sobral, Ceará, 62010-970, Brazil

    Antonio Silvio do Egito

  6. University of Fortaleza, Av. Washington Soares, 1321 Edson Queiroz, Fortaleza, Ceará, 60811-905, Brazil

    Renato de Azevedo Moreira

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  1. Antonia Ariana Camelo Passos
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Passos, A.A.C., Teixeira Sá, D.M.A., Andrade, P.L. et al. Partially hydrolyzed galactomannan from Adenanthera pavonina seeds used as stabilizer, fat substitute, and food fiber source for mousses. Polym. Bull. 78, 2951–2973 (2021). https://doi.org/10.1007/s00289-020-03246-9

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