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

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.