Rheological Properties of Mayonnaise with Non-Traditional Ingredients

Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well semi-finished and finished products. We aimed study effects ingredients homogenization parameters on rheological properties mayonnaise prepared with pumpkin rice oils, various honeys.
 Mayonnaise samples were non-traditional ingredients, namely cold-pressed seed oil, refined four varieties honey (acacia, linden, forest, spring). The made traditional way an Ultra Turrax T25 IKA homogenizer (3500–24 000 rpm). determined a Brookfield rotational viscometer.
 Forest had highest viscosity, while linden lowest compared other honeys. sample forest effective viscosity (3.427 Pa·s) consistency (101.26 Pa·sn). use whey powder provided most optimal parameters. Of all carbohydrates, inulin HD best effect mayonnaise, 2.801 ± 0.001 Pa·s flow index 0.2630 0.0020. Disaccharides higher than monosaccharides. fresh egg yolk (2.656 0.002 (65.640 0.004 also by time rotor speed. Increasing from 2 4 min at 10 rpm raised emulsion’s 6.253 8.736 77.42 134.24 Pa·sn, respectively, reduced 0.2628 0.1995. speed 000–12 was for oils honey.
 studied honey, belong non-Newtonian systems pseudoplastic fluids. empirical curves can be adequately described Herschel-Bulkley model. Our results significantly increase efficiency production, improve its quality, reduce production costs.