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Relationship between rheological properties and sensory characteristics of mayonnaises from Croatian market (CROSBI ID 536767)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Moslavac, Tihomir ; Perl Pirički Antonija ; Pozderović, Andrija ; Šubarić, Drago Relationship between rheological properties and sensory characteristics of mayonnaises from Croatian market // Oils, fats and lipids:from science to applications / Portman, Ron (ur.). Frankfurt: Euro Fed Lipid, 2007. str. 287-287

Podaci o odgovornosti

Moslavac, Tihomir ; Perl Pirički Antonija ; Pozderović, Andrija ; Šubarić, Drago

engleski

Relationship between rheological properties and sensory characteristics of mayonnaises from Croatian market

Mayonnaise is oil-water emulsion, in which rheological properties have important influences on functional properties and sensory characteristics of the product. Seven commercially available mayonnaises, various fat contents, and texture-forming additives were characterised in the basis of their rheological properties and sensory attributes. It was found that mayonnaise samples different in their rheological and sensory properties.- The standard mayonnaises (containing 76-80% of oil) had lower values of consistency coefficient and apparent viscosity than the light mayonnaises(containing 25-33% of oil), with the exception of mayonnaise which has the highest fat content (80%). All mayonnaise samples showed non-Newtonian, pseudoplastic flow with different thixotropy. This study affirms the hypothesis that high-fat mayonnaises have better scores for overall acceptability than the light-fat ones. We also studied relationship between apparent viscosity and different sensory characteristics. In conclusion, the results point out that rheological and sensory properties of mayonnaises depend on fat content as well as on texture-forming additives.

commercial mayonnaises; rheological and sensory properties; viscosimeter

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Podaci o prilogu

287-287.

2007.

objavljeno

Podaci o matičnoj publikaciji

Oils, fats and lipids:from science to applications

Portman, Ron

Frankfurt: Euro Fed Lipid

Podaci o skupu

5th Euro Fed Lipid Congress and 24th symposium of the Nordic Lipidforum

poster

16.09.2007-19.09.2007

Göteborg, Švedska

Povezanost rada

Biotehnologija