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

Abstract

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.

Keywords:
mayonnaise; rheological properties; water-in-oil emulsion; homogenization