Influence of ingredients on rheological properties of salad mayonnaise

Važan čimbenik pri kreiranju željene konzistencije majoneze, u kontroli kvalitete tijekom proizvodnje, skladištenja i transporta su reološka svojstva. U ovom radu cilj je ispitati utjecaj različitih vrsta ugljikohidrata, žumanjka i mliječne komponente na reološka svojstva salatne majoneze. Mehanički proces homogenizacije majoneze proveden je kod brzine rotora 10 000 o/min. i vremenu 3 minute. Za ispitivanje vrste ugljikohidrata na reološka svojstva majoneze korištena je glukoza, inulin HD, inulin Tex i laktoza. Žumanjak jajeta korišten je kao cijelo jaje u prahu, pasterizirani svježi žumanjak i svježi žumanjak. Majoneza sadrži 65% hladno prešanog suncokretovog ulja. Reološka mjerenja provedena su pri temperaturi 25˚C na rotacijskom viskozimetru sa koncentričnim cilindrima. Iz dobivenih podataka izračunati su reološki parametri prividna viskoznost, indeks tečenja i koeficijent konzistencije. Rezultati istraživanja pokazali su da primjena različitih sastojaka utječe na promjenu reoloških svojstava salatne majoneze.An important factor for creating a wanted consistency of mayonnaise, in the quality control during production, storage and transport, are rheological properties. The goal of this paper is to test the influence of different types of carbohydrates, egg yolk and the milk component on rheological properties of a salad mayonnaise. The mechanical process of homogenization is preformed at 10 000 o/min, with the temperature of 25˚C and in 3 minutes time. For testing the type of carbohydrate on rheological properties glucose, inulin HD, inulin Tex and lactose were used. The egg yolk was used as a whole powdered egg ELCON, fresh pasteurized egg yolk and fresh egg yolk. Mayonnaise contains 65% cold bonded sunflower oil. Rheological measurements are preformed on a temperature of 25˚C on a rotational viscometer with concentric cylinders. Out of the resulting data rheological parameters, apparent viscosity, flow index and the consistency coefficient are calculated. Research results have shown that the use of different ingredients influences the change of rheological properties of the salad mayonnaise