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Stručni rad
https://doi.org/10.31727/m.22.3.3

Rheological characteristics of sunflower and linseed oil based mayonnaise

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Drago Šubarić ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Monika Kare ; Veleučilište u Požegi, Hrvatska
Štefica Grgić ; Hrvatski veterinarski institut, Vinkovci

Puni tekst: hrvatski, pdf (4 MB) str. 209-217 preuzimanja: 44* citiraj
APA 6th Edition
Moslavac, T., Šubarić, D., Kare, M. i Grgić, Š. (2020). Reološke karakteristike majoneze s mješavinom suncokretovog i lanenog ulja. MESO: Prvi hrvatski časopis o mesu, XXII (3), 209-217. https://doi.org/10.31727/m.22.3.3
MLA 8th Edition
Moslavac, Tihomir, et al. "Reološke karakteristike majoneze s mješavinom suncokretovog i lanenog ulja." MESO: Prvi hrvatski časopis o mesu, vol. XXII, br. 3, 2020, str. 209-217. https://doi.org/10.31727/m.22.3.3. Citirano 25.11.2020.
Chicago 17th Edition
Moslavac, Tihomir, Drago Šubarić, Monika Kare i Štefica Grgić. "Reološke karakteristike majoneze s mješavinom suncokretovog i lanenog ulja." MESO: Prvi hrvatski časopis o mesu XXII, br. 3 (2020): 209-217. https://doi.org/10.31727/m.22.3.3
Harvard
Moslavac, T., et al. (2020). 'Reološke karakteristike majoneze s mješavinom suncokretovog i lanenog ulja', MESO: Prvi hrvatski časopis o mesu, XXII(3), str. 209-217. https://doi.org/10.31727/m.22.3.3
Vancouver
Moslavac T, Šubarić D, Kare M, Grgić Š. Reološke karakteristike majoneze s mješavinom suncokretovog i lanenog ulja. MESO: Prvi hrvatski časopis o mesu [Internet]. 2020 [pristupljeno 25.11.2020.];XXII(3):209-217. https://doi.org/10.31727/m.22.3.3
IEEE
T. Moslavac, D. Šubarić, M. Kare i Š. Grgić, "Reološke karakteristike majoneze s mješavinom suncokretovog i lanenog ulja", MESO: Prvi hrvatski časopis o mesu, vol.XXII, br. 3, str. 209-217, 2020. [Online]. https://doi.org/10.31727/m.22.3.3

Sažetak
The measuring of rheological food characteristics in food industry is important because rheological parameters provide information on the quality of final products. This paper examined the effects of homogenisation parameters (rotor speed, homogenisation time) on rheological properties of mayonnaise in which oil phase amounted to 75 %. The mayonnaise was made using two types of vegetable oil: refined sunflower oil (linoleic type) and cold pressed linseed oil. The mechanical process of mayonnaise homogenisation was carried out at various rotor speeds and homogenisation times, at room temperature. The mayonnaise was made using a laboratory homogeniser (rotor/stator system), following a traditional recipe with no added preservatives, which limited the shelf life of the product. The measuring of rheological mayonnaise properties was carried out using a rotary viscometer, at room temperature. The obtained results served as a basis for calculating rheological parameters: apparent viscosity, consistency coefficient and flow behaviour index. The results showed that homogenisation parameters affect the rheological properties of mayonnaise. Greater rotor speed and longer homogenisation altered the rheological properties of mayonnaise.

Ključne riječi
mayonnaise, homogenisation, rheological properties

Hrčak ID: 238415

URI
https://hrcak.srce.hr/238415

[hrvatski] [njemački] [talijanski] [španjolski]

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