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.

中文翻译：

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来自 Adenanthera pavonina 种子的部分水解半乳甘露聚糖用作慕斯的稳定剂、脂肪替代品和食物纤维来源

半乳甘露聚糖是商业上用于食品中的多糖，用作胶凝剂、增稠剂和稳定剂。在这项研究中，从 Adenanthera pavonina 种子部分水解的半乳甘露聚糖被用作慕斯牛奶甜点中的稳定剂、脂肪替代品和膳食纤维的来源。首先，对来自 A. pavonina 的完整 (GM) 和部分水解 (GMPH) 半乳甘露聚糖进行了表征。通过旋转中心化合物设计 (RCCD) 和响应面方法，我们评估了摩丝的奶油化指数、脂质含量、水分含量和质地。在开发的配方中选择了配方 F7（GMPH 的 1.75% 和脂肪的 4.92%），它的特点是低水分含量（44.13%）、低脂质含量（6.67%）、低硬度（2.10 N）和高比例的膳食纤维（4.21%）。该配方与柠檬慕斯 (FT) 的传统配方以及与所选配方 (F7L) 脂肪百分比相同的另一种配方进行了比较。对三种配方进行物理化学和微生物学表征，并进行感官接受测试。结果表明，半乳甘露聚糖部分水解后未发现结构改变。与 FT 相比具有良好的感官接受度。生产的柠檬慕斯符合卫生规范，可稳定存放 21 天。我们得出的结论是，在柠檬慕斯中使用来自 Adenanthera pavonina 种子的 GMPH 被证明是一种稳定、清淡的甜点替代品，并且是膳食纤维的潜在来源。