master's thesis
Influence of composition of oil phase, yolk of the goose egg and milk protein on rheological properties and oxidation stability of mayonnaise

Doroteja Dvoržak (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj sastava uljne faze, žumanjka jajeta guske i proteina mlijeka na reološka svojstva i oksidacijsku stabilnost majoneze
AuthorDoroteja Dvoržak
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Reološka svojstva su važan čimbenik kakvoće proizvoda kao što su emulzije tipa ulje/voda (majoneze). Za postizanje određenih reoloških svojstava i stabilnosti proizvoda potrebno je, osim odabira sirovine i pravilnog vođenja procesa proizvodnje koristiti i različite dodatke. Cilj ovog rada je ispitati utjecaj različitih parametara (sastav uljne faze, dodatak sirutke u prahu, vrijeme pasterizacije žumanjka jajeta guske, zamrzavanje žumanjka jajeta guske i skladištenje 30 dana) na reološka svojstva majoneze pri temperaturama mjerenja 25 °C i 10 °C. Praćena je i oksidacijska stabilnost majoneze tijekom čuvanja 14 dana na sobnoj temperaturi i u hladnjaku (4 °C). Mjerenja reoloških svojstava su provedena na rotacijskom viskozimetru, a dobiveni rezultati korišteni za izračun reoloških parametara prividne viskoznosti, koeficijenta konzistencije i indeksa tečenja primjenom Ostwald-Reinerovog zakona (stupnjeviti zakon). Rezultati istraživanja su pokazali da sastav uljne faze, dodatak sirutke u prahu, vrijeme pasterizacije žumanjka jajeta guske, zamrzavanje žumanjka jajeta guske i skladištenje 30 dana utječu na reološko ponašanje majoneze. Čuvanjem majoneze 14 dana na sobnoj temperaturi i u hladnjaku došlo je do promjene oksidacijske stabilnosti.
Keywordsmayonnaise goose egg yolk type of oil powdered churned milk rheological properties oxidation stability
Parallel title (English)Influence of composition of oil phase, yolk of the goose egg and milk protein on rheological properties and oxidation stability of mayonnaise
Committee MembersAndrija Pozderović
Tihomir Moslavac
Vedran Slačanac
Antonija Perl Pirički
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 levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-04-22
Parallel abstract (English)
Rheological properties make an important factor in product's quality, such as emulsions made of water/oil (mayonnaise). In order to achieve specific rheological properties and product's stability it is necessary, other than selection of raw material and correct control of the production process, to use various additives. The aim of this degree thesis is to examine the influence of various parameters (compostion of oil phase, addition of powdered churned milk, pasteurization time of the goose egg yolk, freezing of the goose egg yolk and storage for 30 days) on rheological properties of mayonnaise at 25 °C and 10 °C. Oxidation stability of mayonnaise during 14 days storage at room temperature and in the refrigerator (4 °C) was also monitored. Measurement of rheological properties were conducted on rotating viscosimeter and the obtained results were used to calculate rheological parameters of apparent viscosity, coefficient density and flow index by applying Ostwald-Reiner law (graded law). The results have shown that compostion of oil phase, addition of powdered churned milk, pasteurization time of the goose egg yolk, freezing of the goose egg yolk and storage for 30 days influence the rheological properties of mayonnaise 14 days storage of mayonnaise at room temperature and in the refrigerator (4 °C) changed the oxidation stability.
Parallel keywords (Croatian)majoneza žumanjak jajeta guske vrsta ulja sirutka u prahu reološka svojstva oksidacijska stabilnost
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:109:100369
CommitterSanda Hasenay