Naslov
Rheological characteristics salad mayonnaise with hens and quail egg yolks

Autori
Moslavac, Tihomir ; Jokić, Stela ; Šubarić, Drago ; Aladić, Krunoslav ; Panzalović, Valentina

Izvornik
Meso : prvi hrvatski časopis o mesu (1332-0025) 17 (2015), 1; 166-171

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
salad mayonnaise ; rheology ; sunflower oil ; hens and quail egg yolks

Sažetak
In this paper, the influence of certain ingredients (oil phase, types of carbohydrates, milk components, peas powder, highly concentrated soy protein powder, hens and quail egg yolks) on the rheological characteristics of the salad mayonnaise were investigated. The oil phase of mayonnaise (60%) seems refined sunflower oil (linoleic type, high oleic type). Of carbohydrates used are glucose, lactose, sucrose and inulin HD. For dairy component of mayonnaise whole milk, skim milk, whey powder, soy drink, highly concentrated soy protein and peas powder were used. Samples of mayonnaise were prepared with hens and quail egg yolks (fresh, pasteurized, granules). Mechanical homogenization process of mayonnaise was conducted in 10 000 rpm and the preparation time was 1.5 minutes, at room temperature. Measuring rheological properties was conducted on a rotational viscometer with concentric spindles at 10 ˚C and 25 ˚C. Effect of hens and quail egg yolks on change of color salad mayonnaise was studied with instrumental method. From the obtained data, rheological parameters, consistency coefficient, flow behavior index and apparent viscosity were calculated. The results showed that certain ingredients salad mayonnaise affect its rheological properties. By using a mixture of refined sunflower oil (linoleic type, and high oleic type 50:50), lactose, mixtures of whole milk powder and peas powder (50:50) and yolk granules (hens, quail) obtained higher values of rheological parameters, consistency coefficient, apparent viscosity and lower flow behavior index were obtained. By measuring of salad mayonnaise color with colorimeter using the L * a * b system, it is observed that hens egg yolks results a higher value of the observed parameter b which is describing the intensity of yellow color, compared to the quail egg yolks.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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