The effect of carbohydrate, dairy component and egg yolk on the rheological properties of mayonnaise with the addition of raspberry pulp

U prehrambenoj industriji reološka svojstva su bitan čimbenik u određivanju parametara kvalitete prehrambenih proizvoda. U ovom radu istražuje se utjecaj vrste ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva salatne majoneze s dodatkom pulpe maline. Salatna majoneza se proizvela procesom homogenizacije kod brzine rotora 10 000 °/min u trajanju 3 minute pri sobnoj temperaturi 25 ˚C. Mjerenje reoloških svojstava provedeno je na rotacijskom viskozimetru s koncentričnim cilindrima također pri temperaturi od 25˚C. Podaci dobiveni mjerenjem poslužili su za određivanje reoloških svojstava majoneze: prividne viskoznosti, indeksa tečenja i koeficijenta konzistencije. Iz dobivenih rezultata se može zaključiti da se promjenom vrste ugljikohidrata, mliječne komponente i žumanjka mijenjaju i reološka svojstva salatne majoneze s dodatkom pulpe maline.In the food industry, rheological properties are an important factor in determining the quality parameters of food products. This paper research the effect of the carbohydrate, dairy component and egg yolk on the rheological properties of salad mayonnaise with the addition of raspberry pulp. Salad mayonnaise was produced by homogenisation at rotor speed 10,000 °/min for 3 minutes at room temperature 25 °C. Measurement of rheological properties was performed on a rotating viscometer with concentric cylinders also at a temperature of 25 ° C. Data obtained by measurement are used to determine rheological mayonnaise properties: viscosity, flow index and consistency coefficient. From the obtained results it can be concluded that the change of the type of carbohydrate, dairy component and egg yolk also change the rheological properties of salad mayonnaise with addition of raspberry pulp