Proximate, Physicochemical, Functional and Sensory Responses of Garlic Paste Formulations Combining Allium sativum and Allium ampeloprasum

The optimization of agro-industrial products represents a key strategy to enhance their technological quality, stability, and market acceptance. The aim of this study was to evaluate the effect of different proportions of Allium ampeloprasum (elephant garlic, E) and Allium sativum genotypes Roselló 1 (R) and Taiwan 5 (T) on the nutritional, physicochemical, functional, rheological, and sensory properties of garlic paste formulations. Binary mixtures were prepared at E:A. sativum ratios of 25:75, 50:50, and 75:25 for each genotype, together with pastes containing 100% of each garlic material, resulting in nine formulations. The results showed that mixture proportion and A. sativum genotype influenced several product attributes. Among the mixtures, E25T75 showed the highest protein content (4.37%), whereas E50T50 exhibited the highest antioxidant capacity (41.71 ± 0.94 µmol TE 100 g−1). Syneresis was significantly affected by formulation, storage time, and their interaction (p < 0.001), demonstrating formulation-specific changes during the 21-day storage period. Quadratic Scheffé mixture modeling showed a significant positive deviation from additivity for antioxidant capacity in the E + T system (β12 = 19.0, p = 0.019), whereas the E + R system was consistent with additive behavior (β12 = −10.2, p = 0.455). In the sensory analysis, the first two principal components explained 83.5% of the total variability, with Dim1 (49.4%) associated mainly with color and texture and Dim2 (34.1%) with flavor and aroma. Among the mixtures, E75T25 showed the highest mean aroma score (3.57), whereas E75R25 and E25T75 showed the highest mean flavor scores (3.45 and 3.48, respectively). Overall, sensory responses varied according to both mixture proportion and A. sativum genotype, with no single formulation maximizing all evaluated attributes. These findings demonstrate that combining A. ampeloprasum with different A. sativum genotypes generates formulation-specific technological, functional, and sensory responses.