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SENSORY EVALUATION OF FRENCH-TYPE SALAD DRESSING PREPARED WITH MANNOPROTEIN FROM SACCHAROMYCES UVARUM TO REPLACE SOY LECITHIN

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Mannoproteins (MPs) from cell wall of brewery yeast (Saccharomyces uvarum) are composed of hydrophilic mannose polymers covalently linked to the protein portion arranged in an amphipathic structure, characteristic of emulsifiers. The aim of this study was the sensory evaluation of a French-type salad dressing prepared with MPs to replace the emulsifier soy lecithin (SL). From a basic formulation, one formulation was prepared with 0.8g/100g MP (MF), and the second with 0.8g/100g SL (SLF). The sensory analyses were performed after approval by the Ethics Research Committee Involving Humans (No.10734712.8.0000.5188)/UFPB and after microbiological analyses to quality control at 1 and 28 days of refrigerated storage. The analyses were carried out with 60 untrained panelists using a 9-point hedonic scale (9:extremely liked; 1:extremely disliked) and purchase’s intent test using a 5-point scale (5:certainly would buy; 1:definitely would not buy). The results revealed high and similar scores for aroma (7.0 ± 1.14), color (7.4 ± 0.91), flavor (7.6 ± 1.31), texture (8.0 ± 0.92), and overall acceptability (7.8 ± 0.93) for MF, which differed (P ≥ 0.05) from SLF values for aroma (5.8 ± 1.56), color (7.0 ± 1.67), flavor (6.0 ± 2.16), texture (6.0 ± 2.05) and overall acceptance (6.0 ± 1.72). Regarding the purchase’s intent, the scores were 4.0 and 3.0, for MF and SLF, respectively. No differences were observed between the two storage time evaluated. The results show that the use of MP as an emulsifier for French-type salad dressing did not negatively affect the sensory parameters of the product.