Autoria: SILVA, C. M.; FELBERG, I.; LIMA, J. R.; GOUVÊA, L. DE P.; GALDEANO, M. C.; CALDEIRA, R. F.; AZEVEDO, T. de L.

Resumo: This guide describes a standardized set of methodologies for evaluating techno-functional properties (emulsifying activity and emulsion stability, foaming capacity and foaming stability, water and oil holding capacities, water solubility, and gelling capacity) of protein ingredients for the plant-based market. The methods were adapted from methodologies selected from the literature and tested in the laboratory, enabling the application of the same protocol for the main analyzes of technological functionality for different plant-based protein matrices.

Ano de publicação: 2022

Tipo de publicação: Folhetos

Unidade: Embrapa Agroindústria de Alimentos

Palavras-chave: Food ingredients, Food technology, Ingredients, Plant-based foods, Plant-based products, Protein concentrates, Protein isolate, Vegetable products