Rheological properties and sensory texture of mayonnaise.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985874%3A_____%2F01%3A11013106" target="_blank" >RIV/67985874:_____/01:11013106 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Rheological properties and sensory texture of mayonnaise.
Original language description
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.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/IAA2060902" target="_blank" >IAA2060902: Psychorheology of multiphase emulsion systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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