Influence of ingredients on the rheological properties of salad mayonnaise with addition of mango pulp

Reološka svojstva u prehrambenoj industriji predstavljaju bitan čimbenik pri definiranju parametara kakvoće prehrambenih proizvoda. Temeljni cilj ovog rada odnosio se na ispitivanje utjecaja sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga. Ispitani sastojci su ugljikohidrati (saharoza, glukoza, maltodekstrin), žumanjak jajeta (svježi, pasterizirani, cijelo jaje u prahu) i mliječna komponenta (sirutka u prahu, punomasno mlijeko u prahu, obrano mlijeko u prahu). Proces homogenizacije majoneze proveden je sustavom rotor-stator pri brzini rotora 10 000 o/min u vremenu od tri minute. Proces mjerenja reoloških svojstava majoneze obavljao se pri temperaturi od 25˚C na rotacijskom viskozimetru s koncentričnim cilindrom. Na temelju dobivenih rezultata istraživanja, možemo zaključiti da upotreba različitih sastojaka ima utjecaj na promjenu reoloških svojstava salatne majoneze s dodatkom pulpe manga. Veća prividna viskoznost i konzistencija majoneze postiže se s dodatkom punomasnog mlijeka u prahu, cijelog jajeta u prahu i maltodekstrina.In food industry rheological properties are one of the key element for defining of quality properties of food products. The main objective of this labor was to examine the influence substances to rheological properties of salad mayonnaise with addition of mango pulp. Examined ingredients are carbohydrates (saccharose, glucose, maltodextrin), yolk (fresh, pasteurized, powdered egg) and milk component (powdered whey, powdered whole milk, powdered skimmed milk). The process of homogenization of mayonnnaise was executed by the static rotor system at speed of 10 000 o/min for three minutes. The process of measuring rheological properties of mayonnaise was executed at 25˚C using rotational viscometer with concentric cylinder. According to the results of examination ultimately we can conclude that use of different ingredients have influence on rheological properties of salad mayonnaise with addition of mango pulp. The higher apparent viscosity and the consistency of mayonnaise have been achieved by the addition of powdered skimmed milk, powdered egg and maltodextrin