Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 26 Núm. 3 (2024)
Artículo original

A Mayonnaises with improved protein content and natural food preservatives

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  • Tiago Colombo Soares,
  • Rosangela Pavan Torres,
  • Jorge Mancini-Filho,
  • Suzana Lannes
Tiago Colombo Soares
Pharmaceutical Sciences School - University of São Paulo
Biografía
Rosangela Pavan Torres
Pharmaceutical Sciences School - University of São Paulo
Biografía
Jorge Mancini-Filho
Pharmaceutical Sciences School - University of São Paulo
Biografía
Suzana Lannes
Universidade de Sao Paulo

Publicado 2024-08-29

Palabras clave

  • emulsion,
  • rheology,
  • structure,
  • thermal analysis

Derechos de autor 2024 Tiago Colombo Soares, Rosangela Pavan Torres, Jorge Mancini-Filho, Suzana Lannes

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.

Cómo citar

Colombo Soares, T., Pavan Torres, R., Mancini-Filho, J., & Lannes, S. (2024). A Mayonnaises with improved protein content and natural food preservatives. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 26(3), 125-137. https://doi.org/10.18271/ria.2024.593

Resumen

El objetivo fue preparar mayonesas con conservantes naturales y contenido proteico mejorado, y verificar sus propiedades estructurales y nutricionales. Se desarrollaron tres formulaciones (70% grasa + variación en proteína), la F1 (suero en polvo) no alcanzó los padrones estructurales de la mayonesa comercial; F2 (leche desnatada) alcanzó padrones equivalentes a los productos comercializados; F3 (suero en polvo + leche desnatada) presentó patrón de mayonesa; F0 (Control). El contenido de proteínas fue superior al de los productos del mercado (más del 1,0 %). La evaluación de 30 días mostró variaciones: AW (0,934-0,941); valores de extrusión F1 (1.035 N ±0.026 – 0.566 N ±0.024), F2(4.255 N ±0.160 – 3.218 N ±0.060), F3 (3.198 N ±0.086 – 1.700 N ±0.044). Los conservantes favorecieron el color ∆E: F1 (11,31 ±0,04), F2 (2,65 ±0,14), F3 (1,65 ± 0,22). DPPH mostró la diferencia de los productos con conservantes naturales añadidos y suero con relación a la F0. Se favoreció la formulación F3. La tixotropía apareció en todas las muestras. El pico exotérmico se produjo en F1 (6˚C - 7˚C), F2 (5˚C - 7˚C) y F3 (3˚C - 4˚C), lo que indica una cristalización más rápida del F3 (enlace lípido-proteína). Se demostró el uso de suero y leche en polvo como agente emulsionante para emulsiones de mayonesa, ajo y mostaza, mayor vida útil y contenido de proteínas.

 

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