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Revista de Investigaciones Altoandinas
versão On-line ISSN 2313-2957
Resumo
COLOMBO SOARES, Tiago; PAVAN TORRES, Rosangela; MANCINI FILHO, Jorge e CAETANO DA SILVA LANNES, Suzana. Mayonesas con contenido proteico mejorado y conservantes alimentarios naturales. Rev. investig. Altoandin. [online]. 2024, vol.26, n.3, pp.125-137. Epub 29-Ago-2024. ISSN 2313-2957. http://dx.doi.org/10.18271/ria.2024.593.
The aim was to prepare mayonnaises with natural preservatives and improved protein content to verify their structural and nutritional properties. Three formulations were developed (70% fat + variation in protein), F1 (powdered whey) did not reach the structural standards of commercial mayonnaise; F2 (skimmed milk) reached standards equivalent to commercialized products; F3 (powdered whey + skimmed milk) presented light mayonnaise pattern; F0 (Control). Protein content was higher than market products (more than 1.0 %). The evaluation of 30 days showed variations: AW (0.934-0.941); extrusion values 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). The preservatives favored the color ∆E: F1 (11.31 ±0.04), F2 (2.65 ±0.14), F3 (1.65 ± 0.22). DPPH analysis showed the difference of products with added natural preservatives and whey in relation to the F0; F3 formulation was favored. Thixotropy appeared in all samples. The exothermic peak occurred F1 (6˚C - 7˚C), F2 (5˚C - 7˚C) and F3 (3˚C - 4˚C), indicating faster crystallization of the F3 (lipid-protein bond). The use of whey and powdered milk as emulsifying agent for mayonnaise emulsions, garlic and mustard, increased shelf life and protein content were demonstrated.
Palavras-chave : Emulsion; structure; rheology; thermal analysis.