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

Abstract

Measurements of the structural and mechanical characteristics of food products are important in the food industry, where rheological parameters provide information about the quality of the finished product. In this paper, the influence of the parameters of the homogenization process (rotor speed, homogenization time) on the rheological properties of mayonnaise with 76% oil phase is investigated. For the manufacture of mayonnaise, two types of vegetable oils were used: refined sunflower oil and cold-pressed linseed oil. The mechanical process of homogenization of mayonnaise was carried out at different rotor speeds and homogenization times at room temperature. Mayonnaise is prepared on a laboratory disperser (rotor / stator system) according to a traditional recipe without adding a preservative, which limits the shelf life of the product. Measurements of the rheological properties of mayonnaise were carried out on a rotary viscometer at room temperature. According to the data obtained, rheological parameters were calculated: apparent viscosity, consistency coefficient and flow index. Research results show that the parameters of the homogenization process affect the rheological properties of mayonnaise. As the frequency of rotation of the rotor and the duration of the homogenization process increase, the rheological characteristics of the mayonnaise change.