Investigation of the structural and mechanical characteristics of mayonnaise with the addition of linseed oil

Бредихин, С. А.; Мартеха, А. Н.; Андреев, В. Н.; Soldusova, E A; Karpova, N. A.

doi:10.1088/1755-1315/979/1/012089

Cited by 5 publications

(3 citation statements)

References 9 publications

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“…The authors of Bredikhin et al (2022b) confirm that mayonnaise is a non-Newtonian liquid and exhibits the yield stress, pseudoplasticity, and thixotropy. The authors of Bredikhin et al (2022a) indicate the pseudoplastic behavior of mayonnaise with characteristics depending on the raw material composition.…”

Section: Resultsmentioning

confidence: 88%

“…The quality of these products, their stability and viscosity depend on the homogenization process (Aganovic et al, 2018), the dispersion of fat droplets in the aqueous continuous phase of mayonnaise, egg yolk (Yang et al, 2020), the type of carbohydrates (Shen et al, 2011), as well as the milk component proportion and type (Saygili et al, 2022;Bredikhin et al, 2022a). Fat droplets are mechanically dispersed in the continuous aqueous phase of vinegar, and the action of a natural emulsifier from egg yolks (phospholipids, proteins) provides greater stabilization of the entire system in products of this emulsion type (Bredikhin et al, 2022b).…”

Section: Introductionmentioning

confidence: 99%

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Research of rheological characteristics of mayonnaise with different varieties of honey added

et al. 2023

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Determination of food products rheological properties is becoming more and more important for assessing raw materials and finished products quality, as well as for predicting a semi-finished product behavior during processing. The influence of honey variety, rotor speed and homogenization time on mayonnaise rheological properties were studied in this work. The following honey varieties were used: acacia, linden, forest, spring. Refined sunflower oil was used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at a rotor speed of 10,000 rpm and 12,000 rpm, for 2 and 4 minutes at room temperature. Mayonnaise with 75% oil phase was prepared according to a traditional recipe without preservatives added. Rheological properties measurements were carried out on a rotary viscometer with concentric cylinders at a temperature of 25 °C. The following parameters were calculated according to the experimental data: apparent viscosity, consistency index and flow index. The research results showed that the type of honey influenced the rheological properties of mayonnaise. They changed as the homogenization process duration and the rotor speed increased. The tested samples of mayonnaise with honey added belong to non-Newtonian systems, a pseudoplastic type of liquid.

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Section: Resultsmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Research of rheological characteristics of mayonnaise with different varieties of honey added

et al. 2023

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“…The homogenization process parameters (rotor speed, duration) and the choice of the rotor-stator system, which forms the fat phase droplets of a larger or smaller diameter, provide different stability of medium, play an important role in the formation of a water-in-oil emulsion (Bredikhin et al, 2022b;Kumar et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil

2023

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The influence of ingredients and homogenization process parameters on the rheological properties of mayonnaise with pumpkin and rice oils added was investigated in this work. Various types of vegetable oils: sunflower, pumpkin and rice were used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at room temperature. The preparation of mayonnaise was carried out on a laboratory model homogenizer with a rotor speed range of 3500-24000 rpm. Rheological measurements were carried out on a rotary viscometer with concentric cylinders at temperatures of 25 °C and 10 °C. The following rheological parameters were calculated from the data obtained: apparent viscosity, consistency index and flow index. The investigation results revealed that the main ingredients influenced the rheological properties of mayonnaise with pumpkin and rice oils added. Empirical flow curves were described by the Herschel-Bulkley model with a high degree of adequacy.

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Rheological Properties of Mayonnaise with Non-Traditional Ingredients

Бредихин

Мартеха

Андреев

et al. 2022

Food Processing: Techniques and Technology

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

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Investigation of the structural and mechanical characteristics of mayonnaise with the addition of linseed oil

Cited by 5 publications

References 9 publications

Research of rheological characteristics of mayonnaise with different varieties of honey added

Research of rheological characteristics of mayonnaise with different varieties of honey added

Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil

Rheological Properties of Mayonnaise with Non-Traditional Ingredients

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