Abstract
ABSTRACTThe 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.
Highlights
Cassava (Manihot esculenta Crantz) is native to South America and distributed in Southern Amazon (Carvalho et al, 2011; Leotard et al, 2009)
Tucupi used in mayonnaise production was concentrated in rotary evaporator (Marconi, MA120/1/E, São Paulo, Brazil), at 70°C under absolute pressure 31.2 kPa, until reaching 30% solids concentration (Costa et al, 2018b)
The elaborated products met the microbiological standards set by the Brazilian Legislation (Brasil, Ministério da Saúde, 2001) since they presented absence of Salmonella sp. and maximal coliform counting 7.4 most probable number per gram of product (MPN/g) lower than the recommended amount (10 MPN/g)
Summary
Cassava (Manihot esculenta Crantz) is native to South America and distributed in Southern Amazon (Carvalho et al, 2011; Leotard et al, 2009). Roots are ground and pressed during the cassava flour manufacturing process in order to get its aqueous extract, which is a process byproduct. This extract is called “manipueira” and is used to produce tucupi, which is a product of great commercial importance in Northern Brazil (Carvalho et al, 2018; Chisté, Cohen, & Oliveira, 2007). Industrialized food consumption has been significantly increasing in Brazil since the 1970s Mayonnaise is among these products and has been calling the attention of the food industry (Salgado, Carrer, & Danieli, 2006). It is a stable oil-inwater emulsion (O/W) prepared from vegetal oils, water, and eggs that must be acidified and can be added with other
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