Original scientific paper
https://doi.org/10.31727/m.21.2.4
Effect of ingredients and homogenisation on rheological properties of salad mayonnaise with banana purée
Tihomir Moslavac
; Prehrambeno - tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek
Jurislav Babić
; Prehrambeno - tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek
Tanja Marković
; Prehrambeno - tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera, Osijek
Ana Mrgan
; Veleučilište u Požegi, Požega
Anastazija Konjarević
; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci, Vinkovci
Abstract
Rheological measurements are an important food industry tool used in the physical characterisation of raw materials prior to processing, as well as in the manufacturing of intermediate and final food
products. This paper researches the effect of ingredients and processing parameters during homogenisation on rheological properties of salad mayonnaise with banana purée. Salad mayonnaise was prepared using various vegetable oils: sunflower, pumpkin seed and rice bran oil. The mechanical process of salad mayonnaise homogenisation was carried out at room temperature. The durability of salad mayonnaise in which oil phase amounted to 65 % was limited because it was prepared following the traditional recipe with no added preservatives. The rheological properties were measured using a rotating viscometer consisting of concentric cylinders, at 25 °C and 10 °C. The obtained results served as a basis for calculating rheological parameters: apparent viscosity, consistency coefficient and flow index. Research results demonstrated that basic ingredients affected the rheological properties of salad mayonnaise with banana purée. Greater rotor speed and longer homogenisation altered the rheological properties of salad mayonnaise.
Keywords
salad mayonnaise; rheological properties; homogenisation; mayonnaise ingredients; banana purée
Hrčak ID:
219778
URI
Publication date:
29.4.2019.
spanish italian german croatian
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