Rheological properties and sensory texture of mayonnaise.

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Rheological properties and sensory texture of mayonnaise.

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Rheological properties and sensory texture of mayonnaise.

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/IAA2060902" target="_blank" >IAA2060902: Psychoreologie vícefázových emulzních systémů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2001

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European Journal of Lipid Science and Technology

ISSN

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e-ISSN

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Svazek periodika

103

Číslo periodika v rámci svazku

N/A

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

6

Strana od-do

23-28

Kód UT WoS článku

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EID výsledku v databázi Scopus

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