Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

Abstract

The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose, three mayonnaise formulations (10%, 12.5% and 15% of the concentrated tucupi) were developed and submitted to sensorial acceptance and purchase intention tests. Based on the results of acceptance test by Tukey's test (p ≤ 0.05) and internal preference mapping by principal component analysis (PCA), the formulation with 10% of the tucupi was chosen. The purchase intention test showed that 95% of the judges would buy this product, which presented 41.52% moisture, 2.06% ashes, 43.95% lipids, 4.56% proteins, 3.12% total sugars, 1.51% starch, 1.29% chlorides, 9.40 µg/g β-carotene and energy value of 432 kcal/100 g. According to rheological analysis, the mayonnaise with 10% of the tucupi presented pseudoplastic fluid-like behavior and evidenced hysteresis (showing thixotropic characteristic) between the up-ramp and downramp flow curves from 60°C. The Herschel-Bulkley model was efficient in predicting product flow curve and an Arrhenius-like equation estimated activation energy value for the product (8.29 kJ/mol). Thus, the tucupi-added mayonnaise can be considered an excellent and promising alternative for the food industry.Mayonesa adicionada con tucupí: caracterización, evaluación sensorial y comportamiento reológico RESUMEN El presente estudio se propuso elaborar una mayonesa adicionada con tucupí y evaluar las características fisicoquímicas y el comportamiento reológico a temperaturas de 20 a 70°C del producto que obtuviera mayor aceptación sensorial. Con este propósito se elaboraron tres formulaciones de mayonesa (conteniendo 10%, 12.5% y 15% de concentrado de tucupí) y se las sometió a pruebas de aceptación sensorial e intención de compra. A partir de los resultados de la prueba de aceptación, que se llevó a cabo mediante la prueba de Tukey (p ≤ 0.05) y el mapeo de preferencias interno efectuado por análisis de componentes principales (PCA), se eligió la formulación elaborada con 10% de tucupí. La prueba de intención de compra mostró que 95% de los jueces compraría este producto, en el que se identificaron las siguientes características: 41.52% de humedad, 2.06% de cenizas, 43.95% de lípidos, 4.56% de proteínas, 3.12% de azúcares totales, 1.51% de almidón, 1.29% de cloruros, 9.40 µg/G β-caroteno y un valor energético de 432 kcal/100 g. A través del análisis reológico se constató que la mayonesa que contenía 10% de tucupí presentó un comportamiento similar al de un líquido seudoplástico, además de una histéresis evidente (que muestra la característica tixotrópica) entre las curvas de flujo de la rampa ascendente y la rampa descendente de 60°C. El modelo de Herschel-Bulkley resultó eficiente para predecir la curva de flujo del producto, estimándose el valor de la energía de activación para el producto (8.29 kJ/mol) mediante una ecuación similar a la de Arrhenius. Por lo ...

Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces

“…In the same way, in a sauce mayonnaise dressing also with lutein as a natural coloring were found 0.5–2% of protein and a total fat content of 42.9–62.3% . Likewise, in a mayonnaise sauce with added tucupi, values of 3.12% total sugars, 41.52% moisture, 43.95% lipids, 4.56% protein, and 2.06% ash were found …”

“…Similar results reported a pH of 3.79 in a mayonnaise sauce added with tucupi, also reported in studies using an acidified hibachi sauce based on low-fat mayonnaise with values between 3.51 and 4.35. 54,55 Due to its acidity and high fat content, mayonnaise is considered a microbially stable product and can be stored at room temperature. 56,57 However, there is a risk of quality loss due to the autoxidation of unsaturated fatty acids.…”

“…69 Likewise, in a mayonnaise sauce with added tucupi, values of 3.12% total sugars, 41.52% moisture, 43.95% lipids, 4.56% protein, and 2.06% ash were found. 54…”

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“…Neste contexto, o uso da análise sensorial tem sido uma ferramenta eficaz para o desenvolvimento e introdução dos novos produtos no mercado (Grützmann et al, 2019;Magalhães & Cazal, 2021). Este método através do envolvimento dos consumidores, e, da relação entre as tecnologias e as estratégias de mercado, permite avaliar a aceitabilidade do produto, melhorar a qualidade, conhecer as expectativas e as reações dos consumidores aos novos produtos desenvolvidos (Carmo et al, 2019). Portanto, a análise sensorial é uma parte significativa para que o produto atenda às necessidades dos consumidores e para garantir o sucesso em sua comercialização (Lima Segundo et al, 2021).…”