Estudio del efecto estabilizante de la goma xantana en la elaboración de la mayonesa de Glicine Max (Soya)

Abstract

At the Food Proccessing Laboratory of the Animal Science Faculty, four levels of xanthan gum (0.1, 0.3, 0.5 and 0.7%) were evaluated. They were distributed in four treatments with six replicates. The size of experimental unit was 3 kg per replicate modeled under a simple completely randomized design. From the bromatological evaluation results, the application of 0.7% xanthan gum (T4) presented the highest porcentaje of humidity (58.33%), protein (13.17%) and ash content (1.18%). The T4 treatment application (0.7%) got the best sensory evaluation results: color (9.41 points), smell (9.32 points), taste (9,35 points), appearance (8.88 points) and texture (9.14 points). According to its shelf life, pH is exposed to less change in T4 (0.7%) due to the acidity is permanent from 15 to 30 days with values of 0.34 and 0.36. T1 was the best in the economic evaluation since the benefit/cost analysis was 1.32; or 32% of profits. However, there are positive changes in the levels 0.3%; 0.5% and 0.7% which are superior when comparing to the similar industrial activities. It is recommended to use 0.7% of xanthan gum since its stabilizing features allow all the nutrients to be preserved in the emulsion with high nutritive content