Original scientific paper

https://doi.org/10.31727/m.28.1.2

Rheological Characteristics of Salad Mayonnaise with the Addition of Raspberry Puree

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek *
Matea Liška ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek
Karlo Dudaš ; Tvornica ulja Čepin, Čepin
Štefica Grgić ; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci, Vinkovci
Katarina Matijašević ; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci, Vinkovci

* Corresponding author.

Abstract

Food rheology is the study of the consistency and flow of food under specifed applied forces, to understand the underlying physicochemical principles of ‘structuring’ by food materials and their interaction. Mayonnaise as a product, an oil/water emulsion, is interesting to consumers of all ages. The rheological properties of mayonnaise are of great importance in order to achieve certain food properties and to guide the food production process. In this paper, the influence of individual ingredients (carbohydrates, milk component, soy proteins, egg yolk, raspberry puree) on the rheological properties of salad mayonnaise was investigated. The mechanical process of mayonnaise homogenization was carried out at 10,000 rpm for 3 minutes. Carbohydrates (glucose, sucrose, maltodextrin), milk component (whole milk powder, whey protein powder, casein powder), egg yolk (fresh, pasteurized) and raspberry puree were used to make salad mayonnaise. Measurements of the rheological properties of salad mayonnaise with the addition of raspberry puree were carried out on a rotary viscometer with concentric cylinders at a temperature of 25 °C. From rheological parameters apparent viscosity, consistency coefficient and flow behaviour index of mayonnaise were calculated from the obtained data. The above results indicate that salad mayonnaise made with casein has a higher viscosity compared to other milk components. The use of vegetable protein (soy protein) achieved the same viscosity and consistency of salad mayonnaise as with whole milk powder. The addition of maltodextrin achieved a higher apparent viscosity and consistency value compared to glucose and sucrose. Using fresh egg yolk achieves a lower apparent viscosity and consistency compared to pasteurized yolk. The addition of cold-pressed poppy seed oil to the oil phase of salad mayonnaise increased the content of polyunsaturated fatty acids (PUFA) and reduced the content of saturated fatty acids (SFA).

Keywords

salad mayonnaise; raspberry puree; rheological properties; composition; poppy seed oil

Hrčak ID:

346541

URI

https://hrcak.srce.hr/346541

Publication date:

20.2.2026.

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