Evaluación del uso del mucílago de chía y la goma guar en la elaboración de mayonesa

Abstract

This work was based on the sensory evaluation viscosimetric and mayonnaise made with mucilage of chia (Salvia hispanica) and guar gum. Stabilizer concentrations used were 0.0, 0.2; 0.5; 0.7; 1.0 g·kg-1. All samples tested showed non-newtonian behavior, pseudoplastic (n less than 1) with yield stress can be modeled using the Herschel-Bulkley equation. Adding additives progressively increased consistency and statistical analysis of consistency indices (k) for said stabilizers are significantly different. Indexes reflected by adding guar gum are much greater consistency unlike the addition result chia mucilage. The consumer preference decides that a consistency index 18.35 more less 0.95 Pa·sn and with a flow behavior index 0.78 more less 9.86E-03, mayonnaise is acceptable. Therefore, the use of guar gum in a concentration of 0.5 g·kg-1is suggested. Besides the life of mayonnaise considered more acceptable by tasters evaluated, considering the determination of peroxide value, because oil is the main ingredient, such determination is performed for a period of 18 days he was preserved samples mayonnaise cameras 5, 20, 35 Celsius degree. Having thus estimated at 5 Celsius degree a pot life of 15 days at 5 Celsius degree, 8 days at 20 Celsius degree and 5 days at 35 Celsius degree. Also, the sensory analysis showed for the taste parameter, mayonnaise made with 0.5 g·kg-1of guar gum obtained a score of4.8 out of 5, and so be more acceptable than Maggie® trademarks and Alacena®. Finally, the estimated cost of production was made mayonnaise made with 0.5 g·kg-1of guar gum, which turned out to be 0.82 USD for 200 g of mayonnaise