Izvorni znanstveni članak
https://doi.org/10.31727/m.27.5.4
Influence of Oil Phase and Additives on Rheological Properties of Light Mayonnaise
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
*
Rahela Pastor
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Daniela Paulik
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Hrvoje Krajina
; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci, Vinkovci, Hrvatska
Irena Perković
; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci, Vinkovci, Hrvatska
* Dopisni autor.
Sažetak
Rheological properties make an important factor in products quality, such as emulsions made of oil/water (salad dressing, mayonnaise). Knowing the rheological characteristics is important when creating the desired mayonnaise consistency and quality control during production. To obtain certain rheological properties and stability of the product, it is necessary to use different additives. The aim of this experiment is to inquire influence composition of oil phase (sunflower oil, safflower oil, corn oil) and aditives (fruit juice: grapefruit, pineapple, cherry, joghurt, emulsifier Tween 20, duck and chicken egg yolk) on rheological properties of light mayonnaise. Rheological tests were carried out in a controlled rotational viscometer at 23 oC and obtained dana were used to calculate rheological parameters: consistency coefficient, flow behaviour index and apparent viscosity. All light mayonnaise samples showed nonNewtonian, pseudoplastic flow with different area of thixotropy loop. The results of the research showed that the composition of the oil phase, the addition of yoghurt, fruit juices, emulsifiers, and the type of egg yolk affect the rheological behavior of light mayonnaise. Light mayonnaise made with cold-pressed safflower oil combined with sunflower oil has a higher viscosity and consistency compared to using corn germ oil.
Ključne riječi
light mayonnaise; rheological properties; composition; type of oil; yoghurt; emulsifier; storage
Hrčak ID:
336772
URI
Datum izdavanja:
14.10.2025.
hrvatski njemački španjolski talijanski
Posjeta: 195 *