Formulation and Physicochemical and Sensorial Evaluation in Traditional Mexican Sauces
Year: 2025
Type: article
Abstract: Objetive: The objective of this study was to formulate four different Mexican-style sauces at two particle sizes (1 and 2 mm) using red tomato, green tomato, green and red jalapeño peppers as main ingredients together with modified starch or xanthan gum as thickeners to evaluate the physicochemical and sensorial parameters. Theorical Framework: Chili sauces are prepared from a mixture of vegetables and spices that are commonly used as condiments in Mexican cooking. The sensorial quality of a sauce depends on the proportions of these ingredients and the size of the particles. Methods: Mexican sauces were evaluated the physicochemical (rheological behavior, color, proximal, capsaicin content and pungency) and sensorial (acceptability) parameters, and data were analyzed by ANOVA and tukey´s test (P<0.05). Results and Discussion: The results showed that the sauces that acquire a pseudoplastic behavior and significant changes in the color parameters in both sauces, were affected by several factors such as grinding, thermal processing, acidification and added thickeners. HPLC analysis showed a higher capsaicin concentration in green sauce (0.23 mg/g) and green puree (0.60 mg/g) than red sauce (0.18 mg/g) and red puree (0.26 mg/g) respectively. Despite the difference in capsaicin concentration, no significant differences (P<0.05) related to the level of pungency were found. Sensorially, the judges preferred the red sauce to the green one due to its spiciness, aroma and consistency. Originality: The manuscript present originality on the subject, wich high utility in Food Science industry due to the relationship between physicochemical ans sensorial parameters evaluated.
Authors: Tomás Galicia García, Daniela Sánchez Aldana Villarruel, Martha Yarely Leal Ramos, Beatriz Portillo Arroyo, Cesar Soto Figueroa, Rubén Márquez Meléndez
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4408607413