undergraduate thesis
Infleunece of ingredients on the rheological properties of mayonnaise
final thesis

Diana Foruglaš (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj sastojaka na reološka svojstva majoneze : završni rad
AuthorDiana Foruglaš
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Majoneza je ulje-voda emulzija, naziv za hladni umak napravljen od žumanjka jajeta, ulja. Može se začiniti limunovim sokom, octom, paprom. Pri dobivanju željene konzistencije majoneze, stabilnosti tijekom skladištenja te odgovarajućih senzorskih svojstava, izrazito su važna reološka svojstva. Cilj rada je ispitati utjecaj mliječnih komponenti, žumanjka i različitih vrsta ugljikohidrata. Mehanički proces homogenizacije proveden je pri brzini od 10 000 º/min tijekom 3 minute. Za ispitivanje utjecaja na reološka svojstva, od ugljikohidrata upotrijebljena je glukoza, saharoza, maltodextrini. Žumanjak je upotrijebljen u različitim oblicima: svježi, pasterizirani svježi žumanjak te kao cijelo jaje u prahu, a mliječne komponente su upotrijebljene u obliku sirutke u prahu, obranog mlijeka u prahu i punomasnog mlijeka u prahu. Majoneza sadrži nerafinirano bučino ulje. Mjerenja su provedena na temperaturi od 25ºC na rotacijskom viskozimetru, a na osnovu izračuna i mjerenja dobiveni su reološki parametri; prividna viskoznost, indeks tečenja, koeficijent konzistencije. Iz dobivenih rezultata pokazano je da dodatak različitih komponenti utječe na reološka svojstva majoneze.
Keywordsegg yolk milk component mayonnaise rheological properties
Parallel title (English)Infleunece of ingredients on the rheological properties of mayonnaise : final thesis
Committee MembersTihomir Moslavac
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 date2014-10-20
Parallel abstract (English)
Mayonnaise is an oil-water emulsion, name for cold sauce made of egg yolk, oil with addition of lemon juice, vinager and paper. For creating a wanted consistency of mayonaisse, stability storage and sensory characteristic rheological properties are very important. Aim of this paper is examine imact of milk component, egg yolk and different kind of carbohydrates. The mechanical process of homogenization– is preformed at 10 000 º/min at 25°C and in 3 minutes time. For testing the type of carbohydrates on rheological properties were used glucose, sucrose and maltodextins. Egg yolk were used in few shapes; fresh, pasterization fresh egg yolk and whole powder egg, milk component were used as whey powder, skin powder mlik and full-fat milk powder. Mayonnaise contain nonrafined gourd oil. Out of resulting data rheological parametars, apparent viscosity, flow index and consistency coefficient are calculated.
Parallel keywords (Croatian)majoneza reološka svojstva ugljikohidrati žumanjak jajeta mliječne komponente
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:597911
CommitterSanda Hasenay