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Sensory and rheological properties of Polish commercial mayonnaise

✍ Scribed by Juszczak, Lesław ;Fortuna, Teresa ;Kośla, Aneta

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
541 KB
Volume
47
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

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, pseudoplastic 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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