Innovative Products of Mayonnaise-Type and Dessert Creams Developed with the Kefir-Based Beverage of Colocasia Esculenta

Sauces and creams in the food industry have enhanced, especially when formulated with ingredients with rheological and functional properties. Gummies have dietary and gastronomic features that provide a thickening action. Kefir beverages have health benefits due to the probiotic potential added to the benefits of extracts used in fermentation, such as Colocasia esculenta. This study evaluated the texture profile, physical-chemical stability, and flavor possibilities of mayonnaise-like sauces and dessert creams from the C. esculenta kefir-based beverage. The two mayonnaise-type sauces (MXg and MGg) and two dessert creams (DXg and DGg) were prepared with C. esculentakefir-based beverage (63 to 67%) added to xanthan (Xg) or guar (Gg) gums (2 to 3%). The product's texture, color profile, and pH were analyzed during 21 days of refrigeration. MXg exhibited a similar texture to commercial mayonnaise. Xg favored better texture stability in the mayonnaise-like sauce (water - oil emulsion). Gg promoted better stability in the dessert cream base (more fibrous composition). The products showed versatility for flavoring, had a shelf life of 14 days, and could be extended with antioxidants. The results were promising for a future sensory analysis that meets current market requirements and probiotic proof tests.