14F-23 |
Flow and physicochemical properties of dressings formulated with avocado oil |
J. F. Vélez-Ruiz, Chemical and Food Engineering Department, Universidad de las Américas-Puebla, Sta. Catarina Martir, Cholula, Puebla, PUEBLA, 72820, Mexico, M. E. SOSA-MORALES, Chemical and Food Engineering, Universidad de las Américas - Puebla, Ex-Hda. Sta. Catarina Mártir, Cholula, Puebla, 72820, Mexico, and A. Solano-Hurtado, Chemical and Food Enginering, Universidad de las Américas - Puebla, Ex-Hda. Sta. Catarina Mártir, Cholula, Puebla, 72820, Mexico. In Mexico, most of the avocado consumption is made in a fresh way, and the extracted oil from the avocado pulp is mainly utilized by the cosmetic industry. During three months of the year, the avocado is over harvested and as a consequence the worth decrease; but curiously at this time the fruit registers a pick in oil content. Therefore, the present study was conducted to formulate a dressing based on avocado oil, to characterize its flow and physicochemical nature. As an initial part, a characterization of commercial brands of dressings and mayonnaise was carried out, getting a reference frame with the measured parameters. Lately, an experimental design was developed in order to analyze three factors in the formulated avocado dressing: four levels of vegetable oil/avocado oil, 3 rates of starch/xanthan gum, and two levels of egg yolk, thus twenty four systems were studied. Avocado seasoning showed similar physicochemical characteristics than those measured in commercial samples, and all of them were under official Mexican norms. The rheological behavior of avocado dressings was different to that exhibited by commercial mayonnaise; the flow nature of the avocado dressings was well fitted by the Power law model and in agreement with that rheological behavior of commercial dressings. The flow behavior index ranged from 0.11 to 0.27, whereas the consistency coefficient ranged from 100 to 900 Pa sn, depending of the specific formulation, showing a shear-thinning non-Newtonian response. As it was expected, the influence of certain constituents on the flow behavior was noticeable; the consistency coefficient showed an increasing trend as the avocado oil, xanthan gum and/or egg yolk were augmented in the dressing formulation. A sensory evaluation indicated that the avocado dressing with 40% avocado oil, 4% egg yolk and 6.3% starch/0.2% xanthan gum was selected as the best formulation.
Session 14F, Product Development: General
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