Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

Figures & data

Table 1. Ingredients’ composition (%) used in the tucupi mayonnaise formulations.

Tabla 1. Composición de los ingredientes (%) utilizados en las formulaciones de mayonesa adicionada con tucupí.

Ingredients	Formulation
	1	2	3
Corn oil	40	40	40
Mineral water	36.9	34.4	31.9
Concentrated tucupi	10	12.5	15
Dried egg powder	7	7	7
Refined sugar	3	3	3
Refined salt	1.5	1.5	1.5
Cassava starch	1	1	1
Dried garlic powder	0.3	0.3	0.3
Dried onion powder	0.3	0.3	0.3

Table 2. Mean scores of the attributes and of the acceptability index for the formulations with tucupi and for commercial mayonnaises.

Tabla 2. Puntuaciones medias de los atributos y el índice de aceptabilidad para las formulaciones con tucupí y las mayonesas comerciales.

	Products/Mean scores (Acceptability index, %)
Attributes	Commercial	1	2	3
Color	7.51 ± 1.30^a	7.13 ± 1.31^ab	7.03 ± 1.37^ab	6.94 ± 1.70^b
	(83.44 ± 14.43)	(79.22 ± 14.53)	(78.11 ± 15.27)	(77.11 ± 18.94)
Aroma	7.18 ± 1.39^a	6.65 ± 1.67^a	6.59 ± 1.86^a	6.57 ± 1.78^a
	(79.78 ± 15.42)	(73.89 ± 18.51)	(73.22 ± 20.66)	(73.00 ± 19.74)
Flavor	7.33 ± 1.56^a	6.68 ± 1.99^ab	6.57 ± 2.15^b	6.47 ± 2.23^b
	(81.44 ± 17.30)	(74.22 ± 22.10)	(73.00 ± 23.86)	(71.89 ± 24.79)
Texture	8.03 ± 0.88^a	7.02 ± 1.68^b	6.67 ± 1.58^b	6.57 ± 1.85^b
	(89.22 ± 9.79)	(78.00 ± 18.68)	(74.11 ± 17.52)	(73.00 ± 20.61)
Overall impression	7.57 ± 1.25^a	6.94 ± 1.56^b	6.79 ± 1.64^b	6.60 ± 1.98^b
	(84.11 ± 13.88)	(77.11 ± 17.29)	(75.44 ± 18.23)	(73.33 ± 22.00)

Values with the same letters on the line do not significantly differ from each other (p ≤ 0.05) in the Tukey’s test.

Los valores con las mismas letras en la fila no difieren significativamente entre sí (p ≤ 0.05) según la prueba de Tukey.

Figure 1. Judges and tucupi mayonnaise formulations graphic representation for the two principal components regarding color, aroma, flavor, texture and overall impression. Judges (●) and commercial mayonnaise formulation (C), and formulations with 10% (1), 12.5% (2) and 15% (3) concentrated tucupi.

Figura 1. Representación gráfica de las opiniones de los jueces sobre los dos componentes principales de la mayonesa con tucupí en cuanto a color, aroma, sabor, textura e impresión general. Jueces (●) y formulación de mayonesa comercial (C), y formulaciones con 10% (1), 12.5% (2) y 15% (3) de tucupí concentrado.

Table 3. Composition, physicochemical properties and color parameters of mayonnaise with 10% concentrated tucupi.

Tabla 3. Composición, propiedades fisicoquímicas y parámetros de color de la mayonesa elaborada con concentrado de tucupí al 10%.

Parameters	Values
Moisture (%)	41.52 ± 0.76
Ashes (%)	2.06 ± 0.06
Lipids (%)	43.95 ± 1.82
Proteins (%)	4.56 ± 0.09
Total sugars (%)	3.12 ± 0.21
Starch (%)	1.51 ± 0.10
Chlorides (%)	1.29 ± 0.12
Total acidity (mEq NaOH/100 g)	10.37 ± 0.15
pH	3.79 ± 0.02
aw	0.96± < 0.01
Total carotenoids (µg/g)	9.40 ± 1.62
Energy value (kcal/100 g)	432 ± 21.02
Color
L*	82.90 ± 0.06
a*	−5.46 ± 0.14
b*	37.51 ± 1.09
C*	37.44 ± 1.79
h°	98.38 ± 0.09

Figure 2. Temperature effect on the shear stress (a) and viscosity (b) of mayonnaise with 10% concentrated tucupi. (◊) 20°C, (□) 30°C, (Δ) 40°C and (○) 50°C.

Figura 2. Efecto de la temperatura sobre la fuerza de corte (a) y la viscosidad (b) de la mayonesa con concentrado de tucupí al 10%. (◊) 20°C, (□) 30°C, (Δ) 40°C y (○) 50°C.

Figure 3. Temperature effect on the shear stress (a) and viscosity (b) of mayonnaise with 10% concentrated tucupi, highlighting the hysteresis. (◊) Up-ramp and (○) down-ramp at 60°C; (♦) up-ramp and (●) down-ramp at 70°C.

Figura 3. Efecto de la temperatura sobre la fuerza de corte (a) y la viscosidad (b) de la mayonesa con concentrado de tucupí al 10%, destacando la histéresis. (◊) rampa ascendente y (○) rampa descendente a 60°C; (♦) rampa ascendente y (●) rampa descendente a 70°C.

Table 4. Values of the modeling parameters to rheological data collected from mayonnaise with 10% concentrated tucupi.

Tabla 4. Valores de los parámetros de modelación para los datos reológicos recolectados de la mayonesa elaborada con concentrado de tucupí al 10%.

Model	Parameter	Rheological analysis temperature
		20°C	30°C	40°C	50°C	60°C		70°C
		Mean				Up ramp	Down ramp	Up ramp	Down ramp
Newton	η (Pa.s)	1.15	1.12	1.07	0.95	0.81	0.64	0.64	0.45
	R^2	0.756	0.774	0.759	0.871	<0.100	0.994	<0.100	0.996
	χ^2	1828.2	1676.7	1592.3	870.6	2525.6	38.75	2800.7	14.6
	RMSE	11.43	10.94	10.66	7.89	13.43	1.66	14.04	1.01
Bingham	τ0 (Pa)	86.24	82.52	80.01	59.10	101.97	4.31	106.89	−1.64
	ηpl (Pa.s)	0.74	0.72	0.68	0.67	0.31	0.62	0.12	0.45
	R^2	0.992	0.992	0.987	0.992	0.981	0.989	0.737	0.993
	χ^2	35.81	35.73	51.04	29.68	16.97	37.12	46.54	14.74
	RMSE	1.60	1.60	1.91	1.46	1.10	1.63	1.82	1.03
Ostwald-de-Waele	k (Pa.s^n)	16.52	15.32	15.20	9.20	41.37	0.60	79.61	0.29
	n	0.53	0.51	0.51	0.58	0.26	1.01	0.09	1.08
	R^2	0.995	0.995	0.997	0.996	0.954	0.988	0.457	0.994
	χ^2	25.98	22.06	12.24	14.47	40.37	41.81	96.04	10.89
	RMSE	1.36	1.26	0.94	1.02	1.70	1.73	2.62	0.88
Herschel-Bulkley	τ0 (Pa)	52.24	48.15	36.04	30.42	92.89	24.35	112.93	10.33
	k (Pa.s^n)	4.09	4.18	5.97	3.39	1.04	0.06	0.4x10^−3	0.08
	n	0.72	0.71	0.65	0.73	0.80	1.39	2.00	1.29
	R^2	0.999	0.999	0.999	0.999	0.984	0.999	0.902	0.998
	χ^2	0.75	0.93	2.49	3.50	15.73	2.20	18.95	4.39
	RMSE	0.23	0.26	0.42	0.50	1.06	0.40	1.16	0.56