Journal
NAHRUNG-FOOD
Volume 47, Issue 4, Pages 232-235Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/food.200390054
Keywords
mayonnaise; sensory and rheological properties
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Sensory and rheological analyses were performed to compare seven commercial mayonnaises having various fat contents and containing, or not, thickening and stabilizing agents. It was found that mayonnaise samples differed in their sensory and rheological properties. The samples with a higher fat content scored higher in sensory analysis than the low-fat ones. The mayonnaises studied showed non-Newtonian, pseudo-plastic flow with yield stress and thixotropy. All mayonnaises, although to a different degree, exhibited a decrease in the apparent viscosity at constant shear. The mayonnaise samples which contained thickeners and stabilizers had a greater rheological stability.
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