TY - JOUR
T1 - Quality of Opuntia robusta and its use in development of mayonnaise-like product
AU - Bernardino-Nicanor, Aurea
AU - Hinojosa-Hernández, Emma Noemí
AU - Juárez-Goiz, José Mayolo Simitrio
AU - Montañez-Soto, José Luis
AU - Ramírez-Ortiz, María Eugenia
AU - González-Cruz, Leopoldo
N1 - Publisher Copyright:
© 2013, Association of Food Scientists & Technologists (India).
PY - 2015/1
Y1 - 2015/1
N2 - The aim of this study was to characterize Opuntia robusta parenchyma and mucilage as foodstuffs. Solute absorption of Opuntia robusta parenchyma was studied, mucilage was used to develop a mayonnaise-like product as substitute emulsifier alternative to egg yolk and oil substitute. Shelf life of mayonnaise-like product was evaluated. Scanning electron microscopy demonstrated that oxalate calcium crystal were present in the Opuntia robusta parenchyma and mucilage with druses morphology; whereas that in the mayonnaise-like product were not observed calcium oxalate crystals, due probably to the product pH is acidic. The heat treatment of parenchyma at 50 °C, 65°Brix, had highest influence on the solute absorption (about 35 %). Results revealed that best mixture was the formulated with 26.79 % oil, 62.50 % mucilage and 10.71 % whey protein. Mucilage was the component showing the highest effect on all textural characteristics of mayonnaise-like product. The storage temperature had highest effect on the textural characteristics of mayonnaise-like product than storage time. With the right combination of mucilage of Opuntia, oil and whey protein, it is possible to develop a low-fat mayonnaise with functional properties similar to those of commercial mayonnaise.
AB - The aim of this study was to characterize Opuntia robusta parenchyma and mucilage as foodstuffs. Solute absorption of Opuntia robusta parenchyma was studied, mucilage was used to develop a mayonnaise-like product as substitute emulsifier alternative to egg yolk and oil substitute. Shelf life of mayonnaise-like product was evaluated. Scanning electron microscopy demonstrated that oxalate calcium crystal were present in the Opuntia robusta parenchyma and mucilage with druses morphology; whereas that in the mayonnaise-like product were not observed calcium oxalate crystals, due probably to the product pH is acidic. The heat treatment of parenchyma at 50 °C, 65°Brix, had highest influence on the solute absorption (about 35 %). Results revealed that best mixture was the formulated with 26.79 % oil, 62.50 % mucilage and 10.71 % whey protein. Mucilage was the component showing the highest effect on all textural characteristics of mayonnaise-like product. The storage temperature had highest effect on the textural characteristics of mayonnaise-like product than storage time. With the right combination of mucilage of Opuntia, oil and whey protein, it is possible to develop a low-fat mayonnaise with functional properties similar to those of commercial mayonnaise.
KW - Functional properties
KW - Mayonnaise-like
KW - Mucilage
KW - Opuntia robusta
UR - http://www.scopus.com/inward/record.url?scp=84921068355&partnerID=8YFLogxK
U2 - 10.1007/s13197-013-0989-8
DO - 10.1007/s13197-013-0989-8
M3 - Artículo
SN - 0022-1155
VL - 52
SP - 343
EP - 350
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 1
ER -