Ostalo
The eff ect of extra virgin olive oil and lemon juice on rheological properties of mayonnaise
Tihomir Moslavac
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek,
Andrija Pozderović
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek,
Anita Pichler
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek,
Ivančica Barulek
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek,
Đani Benčić
; Agronomski fakultet, Sveučilišta u Zagrebu
Milica Vilušić
; Tehnološki fakultet, Univerzitet u Tuzli
Sažetak
Rheological properties are important quality parameters of mayonnaise. This study examined the eff ect of the addition of extra virgin olive oil and fresh lemon juice on the rheological properties and the change in color of mayonnaise. The eff ect of refrigerated storage time of mayonnaise on its rheological properties was also examined. The mechanical process of homogenization of mayonnaise wascarried out at 12 000 r/min. for 5 minutes at room temperature. Mayonnaise samples contained 75% oil with diff erent proportions of sunfl ower oil and extra virgin olive oil. Rheological tests were carried out in a controlled rotational viscometer (DV- III + Digital Rheometer - Brookfi eld Engineering Laboratories, USA) with concentric spindles, at temperatures of 10°C and 25°C. The obtained data were used to calculate the following rheological parameters: consistency coeffi cient, fl ow behavior index and apparent viscosity. The results of the research show that the addition of extra virgin olive oil and lemon juice aff ects the rheological properties and the color of mayonnaise. The addition of extra virgin olive oil into the oil phase of mayonnaise reduces shear stress, apparent viscosity, consistency coeffi cient and color change at 25°C and 10°C. Refrigeration of mayonnaise for 14 days leads to changes in rheological parameters.
Ključne riječi
sunflower oil; extra virgin olive oil; rheological properties; mayonnaise
Hrčak ID:
86045
URI
Datum izdavanja:
6.4.2012.
Posjeta: 3.646 *