Rheological properties and sensory texture of mayonnaise

Abstract

Mayonnaise samples, which belong to oil-in-water emulsions, were plant-scale products, which contained either 70% oil (normal products, samples 1-12) or 30% oil (type Light, which are also considered as mayonnaises according to the Czech legislation, samples 13-17). Refined rapeseed oil was used as oil phase in all cases, and all samples contained 2.0% egg yolk (in agreement with the Czech legislation), and the same amount of modified starch. Different viscosities were obtained by changing mechanical processes in the preparation of mayonnaise. An increase in energy input and in the processing temperature yields emulsions of smaller droplet size, and thus of higher values of steady state viscosity, as was observed in the preparation of salad dressing emulsions [6]. Methods Rheological procedureSamples of mayonnaise were measured in a computercontrolled rotational rheometer Rotovisco RT 10 (Gebrüder Haake GmbH, Karlsruhe, Germany) at 10 and 25°C, equipped with a vane rotor FL 20 and a Coaxial Cylinder Sensor System (Cylinder Sensors Z 43/S and Z 38/S), which was ripped to reduce slipping. The temperature was equilibrated for 15 min. The yield value τ o [Pa] and the apparent viscosity η A [Pa × s] were determined as described in 3.2.(see Figs. 1 and 2). Rheological properties and sensory texture of mayonnaiseMayonnaises are viscoplastic oil-in-water emulsions, in which rheological properties have important influences on functional properties and the sensory quality. A set of 17 samples of both traditional and light mayonnaises were tested at 10 and 25°C, using a rheoviscometer Rotovisco RT 10. Nonlinear relations were observed between the yield value and the apparent viscosity. The yield value was correlated with several sensory characteristics rated after manipulation with a spoon, but not in oral testing. No relations were obtained between the apparent viscosity and sensory characteristics. The yield value and the texture acceptability were related significantly to the flavour acceptability. Multivariate statistical techniques were found advantageous for improving the prediction of the texture acceptance.

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

“…All mayonnaise samples exhibited thixotropic behaviour over the whole range of shear rate studied (0-150 s À1 ) in that segments of the down curves reached values of shear stress lower than those of the up curves at the same values of shear rate. The thixotropic characteristics of mayonnaise in the shear rate range of 0-200 s À1 were reported earlier (Sˇtern, Valentova´, & Pokorny`, 2001). All investigated mayonnaise samples showed thixotropic shear thinning behaviour in that their flow properties depended on both shear rate and time.…”

Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production

“…Apparently, the mayonnaise with EM-EY tended to have a slightly lower thickness than the mayonnaise with 8% (w/w) fresh EY, but this did not affect the acceptability. Stern, Valentova, and Pokorny (2001) also reported no significant correlation between the apparent viscosity and sensory attributes of mayonnaise.…”

Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force

“…Different types of viscosity measurements give rise to different apparent viscosity readings, due to the non-Newtonian behaviour of mayonnaise. Two different viscosity measurements were performed using a Brookfield Viscometer DV-II, similar to quality control measurements in industrial mayonnaise manufacturing (Stern et al, 2001). For a first measurement, the apparent viscosity was recorded after 5 min using a spindle velocity of 0.3 rpm.…”

“…The stability of mayonnaise and of emulsions in general is linked with droplet size and uniformity of the oil droplets (Franco et al, 1995;Stern et al, 2001). Oil droplet size was investigated using optical microscopy (Fig.…”