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Rheological characteristics salad mayonnaise with hens and quail egg yolks

Tihomir Moslavac ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Stela Jokić ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Drago Šubarić ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Valentina Panzalović ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Krunoslav Aladić ; Hrvatski veterinarski institut, Podružnica - Veterinarski zavod Vinkovci


Puni tekst: hrvatski pdf 270 Kb

str. 145-151

preuzimanja: 383

citiraj

Puni tekst: engleski pdf 229 Kb

str. 161-171

preuzimanja: 387

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Sažetak

In this paper. the influence of certain ingredients (oil phase. types of carbohydrates. milk components. peas powder. highly concentrated
soy protein powder. hens and quail egg yolks) on the rheological characteristics of the salad mayonnaise were investigated. The oil phase of mayonnaise (60%) seems refined sunflower oil (linoleic type. high oleic type). Of carbohydrates used are glucose. lactose. sucrose and inulin HD. For dairy component of mayonnaise whole milk. skim milk. whey powder. soy drink. highly concentrated soy protein and peas powder were used. Samples of mayonnaise were prepared with hens and quail egg yolks (fresh. pasteurized. granules). Mechanical homogenization process of mayonnaise was conducted in 10 000 rpm and the preparation time was 1.5 minutes. at room temperature. Measuring rheological properties was conducted on a rotational viscometer with concentric spindles at 10 ˚C and 25 ˚C. Effect of hens and quail egg yolks on change of color salad mayonnaise was studied with instrumental method. From the obtained data. rheological parameters. consistency coefficient. flow behavior index and apparent viscosity were calculated. The results showed that certain ingredients salad mayonnaise affect its rheological properties. By using a mixture of refined sunflower oil (linoleic type. and high oleic type 50:50). lactose. mixtures of whole milk powder and peas powder (50:50) and yolk granules (hens. quail) obtained higher values of rheological parameters. consistency coefficient. apparent viscosity and lower flow behavior index were obtained. By measuring of salad mayonnaise color with colorimeter
using the L * a * b system. it is observed that hens egg yolks results a higher value of the observed parameter b which is describing
the intensity of yellow color. compared to the quail egg yolks.

Ključne riječi

salad mayonnaise, rheology, sunflower oil, hens and quail egg yolks

Hrčak ID:

138241

URI

https://hrcak.srce.hr/138241

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

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