undergraduate thesis
Influence of Ingredients on the Rheological Properties of Salad Mayonnaise with Added Melon Pulp

Andrea Lijić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje
AuthorAndrea Lijić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Reološka svojstva su važan čimbenik pri kreiranju željene konzistencije majoneze, u kontroli kvalitete tijekom proizvodnje, skladištenja i transporta. Cilj ovog rada je ispitati utjecaj različitih vrsta ugljikohidrata, žumanjka i mliječne komponente na reološka svojstva salatne majoneze s dodatkom pulpe dinje. Mehanički proces homogenizacije majoneze proveden je kod brzine rotora 10 000 o/min. i vremenu 3 minute. Za ispitivanje vrste ugljikohidrata na reološka svojstva majoneze korištena je glukoza, inulin HD i laktoza. Žumanjak jajeta korišten je kao svježi žumanjak,pasterizirani i cijelo jaje u prahu. Salatna majoneza izrađena je sa 65% uljnom fazom koju čine suncokretovo ulje , rižino ulje i ulje kikirikija. Mjerenja reoloških svojstava provedena na temperaturama 25˚C i 10 °C primjenom rotacijskog viskozimetra sa koncentričnim cilindrima. Iz dobivenih podataka izračunati su reološki parametri prividna viskoznost, indeks tečenja i koeficijent konzistencije. Rezultati istraživanja pokazali su da primjena različitih sastojaka utječe na promjenu reoloških svojstava salatne majoneze.
Keywordsmayonnaise rheological properties melon
Parallel title (English)Influence of Ingredients on the Rheological Properties of Salad Mayonnaise with Added Melon Pulp
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-10-14
Parallel abstract (English)
Rheological properties are an important factor in creating the desired consistency of mayonnaise, quality control during production, storage and transportation. The aim of this paper is to examine the impact of different types of carbohydrates, egg yolks and milk components on the rheological properties of salad mayonnaise with the addition of melon pulp. Mechanical process of homogenization mayonnaise conducted at rotor speed 10 000 r / min. and time of 3 minutes. For testing the types of carbohydrates on the rheological properties of mayonnaise used glucose, inulin HD and lactose. Egg yolk was used as a fresh egg yolk, pasteurized and whole egg powder. Salad mayonnaise is made with 65 % oil phase consisting of sunflower oil, rice oil and peanut oil. Measurements of rheological properties conducted at 25˚ C and 10° C using a rotational viscometer with concentric cylinders. The obtained data were calculated rheological parameters apparent viscosity, flow index and consistency coefficient. The results showed that the use of different ingredients affects the rheological properties of salad mayonnaise.
Parallel keywords (Croatian)majoneza reološka svojstva dinja
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:099480
CommitterIvana Šuvak