Estudo de processo para elaboração de “creme de soja” e sua aplicação em chantili e “molho de espinafre”

Abstract

The soybean, besides containing protein of high biological value, presents oil with high content of polyunsaturated fatty acids, also having good emulsifying properties. Thus, soybean may be used for preparing creamy products. In spite of these advantages, its use is limited in Brazil due to its beany flavor. With the objective of developing a process to produce "soy-cream" with good sensory characteristics, dehulled soybean grains were boiled in water, as well as in NaHCO3 solution at three concentrations (0.25; 0.75 and 1.25%) at three cooking times (10, 25 and 40min), totaling 12 treatments. Then, the soybean grains were disintegrated with a paste of gelatinized starch, and subsequently, formulated to obtain the "soy-creams". These were submitted to a series of sensory evaluations (overall impression, sensory quality, quantitative descriptive analysis and preference), using a commercial milkcream for comparison. It was also carried out the analysis of proximate centesimal composition, as well as the determination of fatty acid profile. The results showed that a better boiling condition for dehulled soybean grains, used for preparing "soy-cream" with better sensory characteristics, was NaHCO3 at 0.75% for 25min using 40% of oil, although this was less preferred by the untrained panelists than the commercial milkcream. These two creams were submitted once more to consumer-type preference test, showing no significant difference between them. This "soy-cream" presented 84.85% of unsaturated fatty acids. Using this "soy-cream" and the commercial milkcream, two whipped cream (chantily) were prepared and submitted to consumer-type preference test. The results showed that the "soy-chantily” was more preferred than the one prepared with the commercial milkcream. Similarly, two “spinach sauces” were prepared and submitted to consumer-type preference test. The results show that the "spinach sauce" prepared with the "soy-cream" was more preferred than that prepared with the commercial milkcream.