master's thesis
Ingredients and homogenization impact on rheological properties of salad mayonnaise with banana paste

Tanja Marković (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane
AuthorTanja Marković
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U ovom radu istraživan je utjecaj žumanjka jajeta, mliječne komponente, vrste ugljikohidrata, brzine rotora, vremena homogenizacije na reološka svojstva salatne majoneze s kašom banane. Za izradu majoneze korištene su različite vrste biljnih ulja: suncokretovo ulje, bučino ulje i rižino ulje. Mehanički proces homogenizacije majoneze proveden je kod 10 000 o/min i vremenu od 3 minute 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 ⁰C i 10 ⁰C. Iz dobivenih podataka izračunati su reološki parametri: prividna viskoznost, koeficijent konzistencije i indeks tečenja. Rezultati istraživanja pokazuju da mliječna komponenta, žumanjak i vrste ugljikohidrata utječu na reološka svojstva salatne majoneze s kašom banane. Porastom brzine rotora i vremena trajanja procesa homogenizacije mijenjaju se reološka svojstva salatne majoneze.
Keywordssalad mayonnaise rheological properties vegetable oils process parameters
Parallel title (English)Ingredients and homogenization impact on rheological properties of salad mayonnaise with banana paste
Committee MembersAndrija Pozderović
Tihomir Moslavac
Vedran Slačanac
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2014-07-10
Parallel abstract (English)
This paper shall research the influence of types of eggs yolk, types of milk components, types of sugar, rotor speed, homogenisation time on the rheological properties of the salad mayonnaise with banana paste. Different sorts of vegetable oils were used during the research: sunflower oil, pumpkin seed oil and 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 ⁰C and 10 ⁰C. With the use of these results the rheological parameters – apparent viscosity, consistency coefficient and flow behaviour index – have been calculated. Research results show that the milk component, egg yolk and types of sugar influence the rheological properties of the salad mayonnaise with banana paste. An increase of rotor speed and the homogenisation process time alter the rheological properties of the salad mayonnaise.
Parallel keywords (Croatian)salatna majoneza reološka svojstva biljna ulja procesni parametri
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:472705
CommitterSanda Hasenay