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

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

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

Izvornik
Oils, fats and lipids:from science to applications / Portman, Ron - Frankfurt : Euro Fed Lipid, 2007, 287-287

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

Mjesto i datum
Göteborg, Švedska, 16.09.2007. - 19.09.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
commercial mayonnaises; rheological and sensory properties; viscosimeter

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA