Naslov
Rheological Characteristics of Mayonnaises with Addition of Walnut, Corn, Linseed and Olive Oils

Autori
Moslavac, Tihomir ; Perl Pirički, Antonija ; Benčić, Đani ; Sikra, Suzana ; Popović, Katarina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Oils, fats and lipids in the 3rd millenium: Challenges, achievements and perspectives / Portman, Ron - Frankfurt : Euro Fed Lipid, 2008, 272-272

Skup
6th Euro Fed lipid Congress Oils, fats and lipids in the 3rd millenium: Challenges, achievements and perspectives

Mjesto i datum
Atena, Grčka, 07.10.2008. - 10.10.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mayonnaise; walnut; corn; linseed and olive oil; rheological properties

Sažetak
Mayonnaise is a semi-solid oil/water emulsion obtained by emulsification of vegetable oil with egg yolk and other ingredients such vinegar, sugar, salt, mustard and variety of food additives. The effects of different types of oils (sunflower, walnut, corn, linseed and olive) and their fraction of oil (10%, 30%, 50%) in the oil phase on the rheological properties of standard mayonnaises were studied. All mayonnaises contained 75% of oil. Rheological measurements were carried out with rotation viscosimeter, model DV-III+Digital Rheometer-Brookfield Laboratories, USA. Rheological tests were made at 25°C. It was found that mayonnaise samples differed in their rheological properties depending on the type and fraction of oil. Rheological parameters consistency coefficient (k) and flow behaviour index (n) were calculated according to the Ostwald de Waeles power-law flow model. The addition of walnut oil to the standard mayonnaise resulted in higher consistency coefficient and apparent emulsion viscosity compared to the addition of linseed oil (the lowest values). The higher oil fraction walnut, corn, linseed and olive oil in the oil phase of standard mayonnaise resulted in lower consistency coefficient and apparent viscosity, but higher flow behaviour index. All mayonnaise samples showed non-Newtonian, pseudoplastic flowwith distinct thixotropy hysteresis loop.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA