%0 Journal Article
%T Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior
%A Juliana Rodrigues do Carmo
%A Rosinelson da Silva Pena
%A Telma dos Santos Costa
%J CyTA - Journal of Food
%D 2019
%R https://doi.org/10.1080/19476337.2019.1607561
%X ABSTRACT The 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¡ãC to 70¡ãC 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 ¡Ü 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 ¦Ìg/g ¦Â-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¡ãC. 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
%U https://www.tandfonline.com/doi/full/10.1080/19476337.2019.1607561