Abstract
The objective of this study was to evaluate the influence of emulsifiers on the chemicophysical, colorimetric, microscopic and sensorial properties, and the stability of a mayonnaise-type emulsion prepared with Brazil nut oil (Bertholletia excelsa H.B.K). For this purpose, two emulsifiers were used: a soya protein isolate and dehydrated and pasteurised egg yolk as a source of protein. Both formulations had high energy and lipid contents but low mineral and carbohydrate contents. The formulation with egg yolk exhibited higher levels of minerals, such as potassium and calcium, than the emulsion with soya. The mean particle diameter of the Brazil nut–soya emulsion ranged from 8.78 to 24.15 µm, and that of the Brazil nut–yolk emulsion ranged from 0.85 to 22.41 µm, indicating that size directly influences the viscosity of the emulsion. Thus, the Brazil nut–soya emulsion can be characterised as a monodisperse emulsion. The Brazil nut–yolk emulsion was darker, or had lower lightness (L*), compared to the Brazil nut–soya emulsion. The formulation with soya protein was demonstrated to be unsuitable for consumption due to a high microbial load, specifically moulds and yeasts, and was excluded from the sensory evaluation. However, the egg yolk emulsion showed acceptable microbiological parameters according to current legislation. The consumer acceptance means were greater than 6.95 (maximum of 9 on the hedonic scale). Acceptance of the emulsion was also confirmed by purchasing attitude, for which 75% of consumers stated they would purchase the product. Thus, soya protein is not viable for the production of an emulsion with Brazil nut oil, whereas egg yolk is a better emulsifier, which can influence the physicochemical, nutritional and sensory parameters. Additionally, the product can be stored at room temperature, which is an economically feasible feature for the consumer market. Key words: Brazil nut, egg yolk emulsion, soya emulsion, mayonnaise, nutritional properties.
Highlights
In the Amazon, a wide variety of foods and medicinal plants exist that have different biological properties, many of which have been rarely or never studied
The objective of this study was to evaluate the influence of emulsifiers on the chemicophysical, colorimetric, microscopic and sensorial properties, and the stability of a mayonnaise-type emulsion prepared with Brazil nut oil (Bertholletia excelsa H.B.K)
It is observed that the values of the above parameters are similar in the Brazil nut–soya (BS) and Brazil nut–dehydrated egg yolk (BY) emulsions, with the exception of the energy value and calcium and potassium contents, which are higher in the BY emulsion
Summary
In the Amazon, a wide variety of foods and medicinal plants exist that have different biological properties, many of which have been rarely or never studied. This is associated with the cultural diversity of the traditional communities of the region, is a treasure for Brazilian biotechnology. The region, with its wealth of plant species, is known for producing vegetable oils with unique aromas and tastes The properties of these vegetable oils have been intensively researched, mainly by international companies, due to their various applications in the food, pharmaceutical and other industries (Pardauil et al, 2007). Almonds are much appreciated for human consumption due to their high nutritional value and health benefits (Massi et al, 2014)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
