Influence of the simplex-centroid mixture design on the texture of sauces with different food

Abstract

The use of different food matrices can result in products with different textures. In this context, the objective was to develop sauces with a mixture of tomato, pumpkin and mango pulp, using the centroid simplex design. The texture of the sauces was studied instrumentally (consistometer and texturometer) and sensorially (Acceptance and Acceptability Index – AI%). What adjusted the flow, measured in a consistometer (from 1.40 to 5.50 cm), firmness (from 51.90 to 112.54 N), consistency (1322.66 to 2864.35 N.s-1), cohesiveness (-30.31 to -87.10 N), viscosity index (-757.57 to -1933.60 N.s-1) and consistency acceptance (4.42 to 7.84) to the predictive model linear, while the AI was greater than 70%. The sauces were accepted for their satisfactory consistency, with no significant influence on the texture of the sauces, demonstrating the possibility of implementing different food matrices without compromising the consumer's taste.