Počet záznamů: 1  

Rheological properties and sensory texture of mayonnaise

  1. 1.
    0196180 - UH-J 20013106 RIV DE eng J - Článek v odborném periodiku
    Štern, Petr - Valentová, H. - Pokorný, J.
    Rheological properties and sensory texture of mayonnaise.
    European Journal of Lipid Science and Technology. Roč. 103, - (2001), s. 23-28. ISSN 1438-7697. E-ISSN 1438-9312
    Grant CEP: GA AV ČR IAA2060902
    Klíčová slova: mayonnaise * rheology * sensory analysis
    Kód oboru RIV: GM - Potravinářství
    Impakt faktor: 0.737, rok: 2001

    Mayonnaises are viscoplastic oil-in-water emulsions, in which rheological properties have important influences on functional properties and the sensory quality. A set of 17 samples of both traditional and light mayonnaises were tested at 10 and 25°C, using rheoviscometer Rotovisco RT 10. Nonlinear relations were observed between the yield value and the texture acceptability were related after manipulation with a spoon, but not in oral testing. No relations were obtained between the apparent viscosity and sensory characteristics. The yield value nad the texture acceptability were related significantly to the flavour acceptability. Multivariate statistical techniques were found advantageous for improving the prediction of the texture acceptance.
    Trvalý link: http://hdl.handle.net/11104/0091821

     
     

Počet záznamů: 1  

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