Rheological characteristics salad mayonnaise with hens and quail egg yolksReport as inadecuate




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MESO : The first Croatian meat journal, Vol.XVII No.2 March 2015. -

In this paper. the influence of certain ingredients oil phase. types of carbohydrates. milk components. peas powder. highly concentrated

soy protein powder. hens and quail egg yolks on the rheological characteristics of the salad mayonnaise were investigated. The oil phase of mayonnaise 60% seems refined sunflower oil linoleic type. high oleic type. Of carbohydrates used are glucose. lactose. sucrose and inulin HD. For dairy component of mayonnaise whole milk. skim milk. whey powder. soy drink. highly concentrated soy protein and peas powder were used. Samples of mayonnaise were prepared with hens and quail egg yolks fresh. pasteurized. granules. Mechanical homogenization process of mayonnaise was conducted in 10 000 rpm and the preparation time was 1.5 minutes. at room temperature. Measuring rheological properties was conducted on a rotational viscometer with concentric spindles at 10 ˚C and 25 ˚C. Effect of hens and quail egg yolks on change of color salad mayonnaise was studied with instrumental method. From the obtained data. rheological parameters. consistency coefficient. flow behavior index and apparent viscosity were calculated. The results showed that certain ingredients salad mayonnaise affect its rheological properties. By using a mixture of refined sunflower oil linoleic type. and high oleic type 50:50. lactose. mixtures of whole milk powder and peas powder 50:50 and yolk granules hens. quail obtained higher values of rheological parameters. consistency coefficient. apparent viscosity and lower flow behavior index were obtained. By measuring of salad mayonnaise color with colorimeter

using the L * a * b system. it is observed that hens egg yolks results a higher value of the observed parameter b which is describing

the intensity of yellow color. compared to the quail egg yolks.

salad mayonnaise; rheology; sunflower oil; hens and quail egg yolks



Author: Tihomir Moslavac - ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 O

Source: http://hrcak.srce.hr/



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