INFLUENCE OF INGRETIENS ON RHEOLOGICAL BEHAVIOR OF HOMEMADE MAYONNAISE
DOI:
https://doi.org/10.24193/subbchem.2023.2.12Keywords:
cornstarch, potato, olive oil, sunflower oil, viscosity, shear-thinningAbstract
The present article presents the influence of some ingredients used for the preparation of homemade mayonnaise like thickening agents (potato versus cornstarch) and two types of oil (olive versus sunflower) on the viscosity and rheological behavior. The results show the increase of the viscosity when cornstarch or potato, and olive oil instead of sunflower oil are used for the preparation of the homemade mayonnaise. The rheological parameters, material constancy, K, and flow index, n, were determined by Power law model. They show the positive influence of thickening agents on stability of homemade mayonnaise, increasing the viscosities comparative to the sample without agents. The values of index flow, n between 0.3249 and 0.6482, lower than 1, confirms for all analyzed samples the shear-thinning (pseudoplastic) behavior (R2 > 0.99).
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