Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior
Autor: | Telma dos Santos Costa, Juliana Rodrigues do Carmo, Rosinelson da Silva Pena |
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Jazyk: | angličtina |
Rok vydání: | 2019 |
Předmět: |
Thixotropy
Flow curve Food industry 030309 nutrition & dietetics Starch principal component analysis General Chemical Engineering lcsh:TX341-641 flow curve Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound oil-in-water emulsion 0404 agricultural biotechnology Rheology cassava wastewater Food science Mathematics 0303 health sciences lcsh:TP368-456 business.industry Preference mapping 04 agricultural and veterinary sciences General Chemistry 040401 food science lcsh:Food processing and manufacture industrial alternative chemistry business lcsh:Nutrition. Foods and food supply Food Science |
Zdroj: | CyTA-Journal of Food, Vol 17, Iss 1, Pp 479-487 (2019) |
ISSN: | 1947-6345 1947-6337 |
Popis: | 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 down-ramp 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. |
Databáze: | OpenAIRE |
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