Quality of Opuntia robusta and its use in development of mayonnaise-like product

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 mayo...

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Bibliographic Details
Published in:Journal of food science and technology 2015-01, Vol.52 (1), p.343-350
Main Authors: Bernardino-Nicanor, Aurea, Hinojosa-Hernández, Emma Noemí, Juárez-Goiz, José Mayolo Simitrio, Montañez-Soto, José Luis, Ramírez-Ortiz, María Eugenia, González-Cruz, Leopoldo
Format: Article
Language:English
Subjects:
Absorption
Calcium
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Crystals
Electron microscopes
Flowers & plants
Food
Food processing industry
Food products
Food Science
Heat treatment
Ingredients
Nutrition
Original
Original Article
Proteins
Scanning electron microscopy
Stainless steel
Statistical analysis
Vegetable oils
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Summary: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.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-013-0989-8