Abstract
The present research explored the potential of probe ultrasound homogenizer and hydrocolloids in formulating and stabilizing mayonnaise. The effect of ultrasonic (US) treatment (12 min at 20%, 30%, 40% amplitude) and stabilizers xanthan gum (XG; 0.5% w/w), guar gum (GG; 0.5% w/w), and XG/GG (1:1) on emulsion storage stability (ESS), physicochemical and rheological properties of mayonnaise were studied. Rheological data comprising of shear rate (γ˙) and shear stress (τ) was analysed through four different rheological models (Herschel–Bulkley, Casson, Power Law, and Carreau-Yasuda models), and their fitness was evaluated. The samples exhibited non-Newtonian, pseudoplastic behaviour with flow behaviour index (n) < 1 and consistency index (K) 43.58–72.38 Pa sn. The apparent viscosity measured at a shear rate of 0–20/sec, was decreased steeply, by the application of 40% amplitude, most prominent in GG samples (1007 Pa s to 608 Pa s) while compared with XG (1625 Pa s to 1304 Pa s). The increase in US amplitude caused a linear increase in the refractive index (ranging from 1.3681 to 1.3791) and decreased pH (ranging from 3.686 to 3.523). A significant reduction in whiteness (L* value) from 78.300 to 73.860 was noted for XG/GG (1:1) samples. The ESS decreased with an increase in US amplitude, and 40% US amplitude-modulated GG sample had the least ESS (90.14%) among all treated and control samples. However, treated samples had higher ESS than the market sample (86.50%).
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