Influence of Ingredients and Homogenisation on the Rheological Properties of Salad Mayonnaise With the Addition of Apple Puree

U ovom radu istraživan je utjecaj brzine rotora, vremena homogenizacije, vrste ugljikohidrata, mliječne komponente, žumanjka na reološka svojstva salatne majoneze. Za izradu majoneze korištene su različite vrste biljnih ulja: suncokretovo ulje, bučino ulje (hladno prešano) i rižino ulje. Mehanički proces homogenizacije majoneze proveden je kod 10 000 o/min i vremenu 3 min pri sobnoj temperaturi. Majoneze sa 65% uljnom fazom izrađene su po tradicionalnoj recepturi bez dodanog konzervansa čime je trajnost proizvoda vremenski ograničena. Mjerenja reoloških svojstava provedena su na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturama 25°C i 10°C. Iz dobivenih podataka izračunati su reološki parametri prividna viskoznost, koeficijent konzistencije i indeks tečenja. Dobiveni rezultati pokazuju da brzina rotora i vrijeme trajanja homogenizacije utječu na reološka svojstva salatne majoneze. Dodatak obranog mlijeka u prahu, glukoze i pasteriziranog žumanjka dovodi do veće viskoznosti majoneze.This paper shall research the influence of rotor speed, homogenisation time, types of sugar, types of milk components, types of eggs yolk on the rheological properties of mayonnaise. Different sorts of vegetable oils were used during the research: sunflower refined oil, pumpkin seed oil, cold-pressed rafined rice oil. The mechanical process of homogenisation of the mayonnaise has been done at 10,000 revolutions per minute for 3 minutes at room temperature. Mayonnaise with a 65% oil phase is made according to the traditional recipe without added conservatives, which limits its durability. The rheological measurements were performed on a rotating viscometer with concentric cylinders,at 25° C and 10°C. With the use of these results the rheological parameters - apparent viscosity,consistency coefficient and flow behaviour index - have been calculated. The results show that the rotor speed and the duration of homogenization affect the rheological properties of salad mayonnaise. Addition of skimmed milk powder, glucose and pasteurized egg yolks to the higher viscosity of mayonnaise