Formulation of a mayonnaise-type dressing with the addition of a majagua flower extract (Talipariti elatum Sw)

Abstract

In this work, a mayonnaise-type dressing was formulated with the addition of a majagua flower extract (Talipariti elatum Sw.) using a mixture design for which the percentages of extract, oil and water were taken into account. The antioxidant capacity of the extract to be used was also determined by the DPPH(2,2-diphenyl-1-picrylhydrazyl) method and some quality indices related to the plant material. An analysis of the sensory profile was carried out on the elaborated product, taking into account the attributes indicated in the literature. The extract presented a high antioxidant capacity. From the organoleptic point of view, it presented an amber red color and a strong presence of bitter and astringent principles. In addition, the CIELAB method for color determination could be used effectively. The formulation with the best acceptance was 10 % extract, 62.7 % oil and 2 % water, for a rating of 'Like' obtained from a linear model from which the components Extract and Oil turned out to be those of greater influence on the response variable. From the analysis of the sensory profile, it can be seen that the descriptor "stickiness" was the worst evaluated followed by "color" mainly due to the formulation used and the color of the extract.