Research of rheological characteristics of mayonnaise with different varieties of honey added

Abstract

Determination of food products rheological properties is becoming more and more important for assessing raw materials and finished products quality, as well as for predicting a semi-finished product behavior during processing. The influence of honey variety, rotor speed and homogenization time on mayonnaise rheological properties were studied in this work. The following honey varieties were used: acacia, linden, forest, spring. Refined sunflower oil was used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at a rotor speed of 10,000 rpm and 12,000 rpm, for 2 and 4 minutes at room temperature. Mayonnaise with 75% oil phase was prepared according to a traditional recipe without preservatives added. Rheological properties measurements were carried out on a rotary viscometer with concentric cylinders at a temperature of 25 °C. The following parameters were calculated according to the experimental data: apparent viscosity, consistency index and flow index. The research results showed that the type of honey influenced the rheological properties of mayonnaise. They changed as the homogenization process duration and the rotor speed increased. The tested samples of mayonnaise with honey added belong to non-Newtonian systems, a pseudoplastic type of liquid.

Keywords:
mayonnaise; rheological properties; water-in-oil emulsion; homogenization