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Information Journal Paper

Title

THE EFFECT OF OIL TYPE ON VISCOELASTIC CHARACTERISTICS OF MAYONNAISE

Pages

  5-16

Keywords

OILQ3

Abstract

 Introduction: MAYONNAISE is an OIL in water emulsion containing approximately 70-80% OIL.Due to the high concentration of OIL and its role in formulation, structure and the stability of the MAYONNAISE, it is the aim of this investigation to evaluate the effect of four different types of edible OILs; sunflower seed, soyabean, maize and canola OILs on the chemical, rheological and organoleptical charactristics of this product.Materials and Methods: MAYONNAISE samples with four types of sunflower, soya bean, maize, rapeseed OILs were prepared and stored at 3DC for 7 and 30 days. Oscilatory experiments including the strain sweep measurement in the range of 0.05-700 % and the frequency sweep measurement over the frequency range of 0.001-50 HZ were performed.Proper models were fitted on the emperical results and the model parameters were used to compare the effects of OIL types on the MAYONNAISE samples.Results: Dynamic Oscilatory tests revealed that the type of the OIL had significant effects (p≤0.05) on the level of intractions and their magnitude in MAYONNAISE structure modeled as a network of rheological units. During the storage time the results of sensory and rheological experiments showed that the MAYONNAISE prepare With sunflower OIL had the highest yield stress, acceptiility and stability followed by the MAYONNAISEs samples prepared with soyabean, maize, rapeseed OILs respectively.Conclusion: The MAYONNAISE containing OIL with higher unsaturated fatty acids in the formulation showed higher stability and the results of sensory and rheological experiments indicated that the MAYONNAISE prepared with sunflower OIL had the highest acceptiility and stability in comparision with other samples.

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    Cite

    APA: Copy

    SABERI, N., & MOHAMADIFAR, M.A.. (2012). THE EFFECT OF OIL TYPE ON VISCOELASTIC CHARACTERISTICS OF MAYONNAISE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(2 (34)), 5-16. SID. https://sid.ir/paper/143307/en

    Vancouver: Copy

    SABERI N., MOHAMADIFAR M.A.. THE EFFECT OF OIL TYPE ON VISCOELASTIC CHARACTERISTICS OF MAYONNAISE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(2 (34)):5-16. Available from: https://sid.ir/paper/143307/en

    IEEE: Copy

    N. SABERI, and M.A. MOHAMADIFAR, “THE EFFECT OF OIL TYPE ON VISCOELASTIC CHARACTERISTICS OF MAYONNAISE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 2 (34), pp. 5–16, 2012, [Online]. Available: https://sid.ir/paper/143307/en

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