Izvorni znanstveni članak
https://doi.org/10.31727/m.20.2.4
Rheological properties of salad mayonnaise with added kiwi fruit pulp
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Ante Pazman
; Veleučilište u Požegi, Hrvatska
Mario Jakobavić
; Veleučilište u Požegi, Hrvatska
Tajana Vukina
; Veleučilište u Požegi, Hrvatska
Sažetak
In this paper, we examined the effect exerted by various process parameters of homogenisation and different types of rotor-stator system on the rheological properties of salad mayonnaise with added kiwi fruit pulp. We also examined the effect of salad mayonnaise ingredients on the change in rheological properties. The oil phase of salad mayonnaise was a mixture of refined sunflower and cold pressed pumpkin seed oil. The types of carbohydrates we used included glucose, sucrose and maltodextrin. The dairy component of salad mayonnaise consisted of whole milk, whey and casein. The samples of salad mayonnaise were prepared by adding a fresh chicken egg yolk. The process of salad mayonnaise homogenisation was carried out at various rotor speeds and different durations of making the mayonnaise. The measurement of rheological properties was performed using a rotational viscosimeter at the temperature of 25 ˚C. We used the received experimental results to calculate rheological parameters which included consistency coefficient, flow behaviour index and apparent viscosity. The results of our research indicated that process parameters of homogenisation and certain ingredients of salad mayonnaise both affect its rheological properties. When using whey powder and sucrose sugar we obtained higher values for rheological parameters of consistency coefficient and apparent viscosity, and a lower flow behaviour index.
Ključne riječi
salad mayonnaise; rheological properties; homogenisation process; mayonnaise ingredients; kiwi fruit pulp
Hrčak ID:
196218
URI
Datum izdavanja:
20.3.2018.
hrvatski njemački talijanski španjolski
Posjeta: 3.001 *