title: Quality of Opuntia robusta and its use in development of mayonnaise-like product.
abstract: 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.
authors.affiliation: Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N. A.P. 57, 38010 Celaya, Guanajuato Mexico.
authors.forename: Aurea
authors.initials: A
authors.lastname: Bernardino-Nicanor
authors.affiliation: Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N. A.P. 57, 38010 Celaya, Guanajuato Mexico.
authors.forename: Emma Noemí
authors.initials: EN
authors.lastname: Hinojosa-Hernández
authors.affiliation: Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N. A.P. 57, 38010 Celaya, Guanajuato Mexico.
authors.forename: José Mayolo Simitrio
authors.initials: JM
authors.lastname: Juárez-Goiz
authors.affiliation: Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Michoacán, Instituto Politécnico Nacional, Justo Sierra #28 Jiquilpan, Mich. C. P., 59510 México.
authors.forename: José Luis
authors.initials: JL
authors.lastname: Montañez-Soto
authors.affiliation: FES-Cuautitlan, Departamento de Ingeniería y Tecnología, Universidad Nacional Autónoma de México, Av. 1° de Mayo s/n, Col. Sta. María Las Torres, 05476 Cuautitlán Izcalli, Mexico.
authors.forename: María Eugenia
authors.initials: ME
authors.lastname: Ramírez-Ortiz
authors.affiliation: Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N. A.P. 57, 38010 Celaya, Guanajuato Mexico.
authors.forename: Leopoldo
authors.initials: L
authors.lastname: González-Cruz
keywords: Functional properties; Mayonnaise-like; Mucilage; Opuntia robusta