Rheological caracteristics of salad mayonnaise with chicken and quail egg yolk

Abstract

Poznavanje reoloških svojstava hrane od velikog je značaja bilo da se radi o postizanju određenih svojstava hrane ili o vođenju procesa pri proizvodnji hrane. U ovom radu istraživan je utjecaj pojedinih sastojaka na reološko ponašanje salatne majoneze. Mehanički proces homogenizacije majoneze proveden je kod 10 000 o/min i vremena pripreme 1,5 minute, pri sobnoj temperaturi. Mjerenje reoloških svojstava provedena su na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturi 10 ˚C i 25 ˚C. Provedeno je i određivanje utjecaja žumanjka jajeta kokoši i prepelice na promjenu boje salatne majoneze, instrumentalnom metodom. Iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost. Rezultati istraživanja su pokazali da pojedini sastojci majoneze utječu na njena reološka svojstva. Korištenjem mješavine rafiniranog suncokretovog ulja (linolni tip, visokooleinski tip), ugljikohidrata laktoze, mješavine punomasnog mlijeka u prahu i graška u prahu, te granula žumanjaka jajeta (kokoši, prepelice) dobivene su najveće vrijednosti koeficijenta konzistencije i viskoznosti, a manji indeks tečenja.The knowledge of rheological properties of food is very important both for achieving specific food properties and for controlling food production process. This paper shall research the influence of several ingredients on the rheological behavior of salad mayonnaise. The mechanical process of homogenization of the mayonnaise was conducted in 10 000 rpm at the time of 1,5 minutes at room temperature. Rheological test were carried out in a controlled rotational viscometer with concentric cylinders at 10 ˚C and 25 ˚C. Also was carried out the measurement of the impact of chicken and quail egg yolk on the color of salad mayonnaise with instrumental method. From the obtained data, rheological parameters consistency coefficient, flow behavior index and apparent viscosity were calculated. The results of research showed that the composition have influence on rheological parameters of mayonnaise. Using a mixture of refined sunflower oil (linoleic type and high oleic type), carbohydrate lactose, a mixture of whole milk powder and pea powder, and the yolk granules (chicken, quail), results with increasing of rheological parameters consistency coefficient and apparent viscosity but with decreasing of flow behavior index