THE INFLUENCE OF INGREDIENTS ON THE RHEOLOGICAL PROPERTIES OF MAYONNASISE

Reološka svojstva imaju velik značaj kada se radi o postizanju određenih svojstava hrane kao i o vođenju procesa pri proizvodnje hrane. Zadatak ovog završnog rada bio je ispitivanje reoloških svojstava salatne majoneze pod utjecajem različitih vrsta šećera (saharoza, maltodekstrin, glukoza), vrste žumanjaka (svježi žumanjak, cijelo jaje u prahu) i mliječne komponente (proteini sirutke, punomasno mlijeko u prahu, kazein, proteini soje). Homogenizacija majoneze provedena je kod 10 000 o/min, pri sobnoj temperaturi tijekom 3 minute. Reološka svojstva su mjerena na rotacijskom viskozimetru neposredno nakon proizvodnje pri sobnoj temperaturi. Pomoću dobivenih podataka izračunati su reološki parametri. Iz toga se može zaključiti da pojedini sastojci utječu na reološka svojstva salatne majoneze s dodatkom kivija. Veća prividna viskoznost i konzistencija salatne majoneze postignuta je primjenom saharoze i proteina sirutke.Rheological properties have a great importance when it comes to achieving certain properties of food as well as the management of processes in food production. The task of this final work was to investigate the rheological properties of mayonnaise under the influence of different types of sugar (sucrose, maltodextrin, glucose), the type of egg yolks (fresh egg yolk, whole egg powder) and milk components (whey proteins, whole milk powder, case in soy protein ). Homogenization was carried out in mayonnaise 10 000 r / min, room temperature for 3 minutes. Rheological properties were measured in a rotary viscometer immediately after production at room temperature. Using the data obtained it is calculated the shear stress upward and downward. From this it can be concluded that certain ingredients affect the rheological properties of mayonnaise. Also, as the increased deflection of the ascending scale so is the increased shear ascending and vice versa