ANALYSIS RHEOLOGICAL PROPERTIES OF MAYONNAISE MASS
نویسندگان
چکیده
منابع مشابه
Determination of the Rheological Properties of Mayonnaise
The instrument for determination the texture with air puff’s Foodtexture Puff Device (FPD) is a new device that yields contactless, fast, easy and non-destructive rheological measurements of food products. The instrument applies a controlled air pulse to the surface of a food product, while a laser distance sensor measures the deformation. This approach can be considered as an alternative metho...
متن کاملRheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...
متن کاملRheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil
Fat has an important role in creating texture, color and viscosity; but, it might be a source of many diseases in human. Mayonnaise is one of the most widely used sauces that contains fat in its formulation. There is an increase demand in reduction of the amount of fat in the diet or use of unsaturated fat. In the present study, mayonnaise samples containing various amounts of sesame oil were p...
متن کاملRheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise
Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...
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ژورنال
عنوان ژورنال: Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work
سال: 2020
ISSN: 2663-8738,2220-4784
DOI: 10.20998/2220-4784.2020.05.10