Comparación de la estabilidad emulsificante de tres mayonesas elaboradas con el extracto líquido de cocción de garbanzo (Cicer arietinum) a diferentes temperaturas y volúmenes de fase dispersa/dispersante.

López Quintana, Karla María (2025) Comparación de la estabilidad emulsificante de tres mayonesas elaboradas con el extracto líquido de cocción de garbanzo (Cicer arietinum) a diferentes temperaturas y volúmenes de fase dispersa/dispersante. Other thesis, USAC.

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Abstract

Abstract Mayonnaise is an essential component in the food industry due to its versatility and applications in various products. However, its emulsifying stability poses a persistent challenge for manufacturers, as it can destabilize over time, affecting the quality and shelf life of the final product. This study investigated the impact of temperature and concentration volume on the emulsifying stability and sensory characteristics of mayonnaise made with aquafaba, a vegan egg substitute. Emulsifying stability tests were conducted following the COGUANOR 34 142 standard for mayonnaise, and viscosity was measured using the Zahn cup method. Additionally, sensory attributes were evaluated through a sensory panel using a composite scoring test. The results indicated that while variations in temperature and concentration volume did not significantly affect emulsifying stability, they did impact the product's viscosity. It was observed that aquafaba mayonnaise remains stable for at least one year, regardless of processing conditions. However, both temperature and concentration volume influenced the color, odor, flavor, and texture of the product, suggesting the importance of controlling these variables to ensure the quality and acceptability of the final product in the food market.

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