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The effect of duck egg yolk and milk protein on rheological properties of mayonnaise

Tihomir Moslavac ; Josip Juraj Strossmayer University, Faculty of Food Technology, Osijek, Institute of Food Technology, Department of Oil and Fat Technology, Franje Kuhača 20, 31000 Osijek
Andrija Pozderović ; Josip Juraj Strossmayer University, Faculty of Food Technology, Osijek, Institute of Food Technology, Department of Oil and Fat Technology, Franje Kuhača 20, 31000 Osijek
Anita Pichler ; Josip Juraj Strossmayer University, Faculty of Food Technology, Osijek, Institute of Food Technology, Department of Oil and Fat Technology, Franje Kuhača 20, 31000 Osijek
Kristina Popović, dipl. inž. ; Josip Juraj Strossmayer University, Faculty of Food Technology, Osijek, Institute of Food Technology, Department of Oil and Fat Technology, Franje Kuhača 20, 31000 Osijek
Marijana Šilipetar ; Josip Juraj Strossmayer University, Faculty of Food Technology, Osijek, Institute of Food Technology, Department of Oil and Fat Technology, Franje Kuhača 20, 31000 Osijek

Abstract

This study examined the influence of oil type (oil phase composition), whey powder content and duck egg yolk pasteurisation time
on the rheological properties of salad mayonnaise. The mechanical process of homogenisation of mayonnaise was carried out at 10
000 o/ min. during the period of 3 min. at room temperature. The mayonnaise samples contained 70% oil with different proportions
of sunflower oil and Olivita oil. Rheological tests were carried out in a controlled rotational viscometer (DV- III + Digital Rheometer -
Brookfield Engineering Laboratories, USA) with concentric spindles, at the temperatures of 10 °C and 25 °C. From the obtained data,
the rheological parameters consistency coefficient, flow behaviour index and apparent viscosity were calculated. The results of the
research show that the addition of Olivita oil and whey powder and duck egg yolk pasteurisation time affect the rheological properties
of mayonnaise. The addition of Olivita oil into the oil phase of mayonnaise reduces shear stress, apparent viscosity and consistency
coefficient at 25 °C and 10 °C. Greater whey powder content and longer duck egg yolk pasteurisation time lead to an increase in apparent
viscosity and consistency coefficient values of mayonnaise.

Keywords

sunflower oil; Olivita oil; duck egg yolk; rheological properties; mayonnaise

Hrčak ID:

89895

URI

https://hrcak.srce.hr/89895

Publication date:

15.6.2012.

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