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
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