Abstract

ANALYSIS OF PHYSICO-CHEMICAL PARAMETERS, RHEOLOGICAL CHARACTERIZATION AND TEXTURE OF COMMERCIAL MAYONNAISE

Dr.D.Gopala Krishna*, Fatema Sulaiman Alsaadi and Wafa Mohammed Al-Hattali

ABSTRACT

When creating or redesigning food product researchers need to pay special attention to textural and rheological properties. Texture is a sensory perception derived from the structure of food and is related to viscosity and elasticity. Mayonnaise is semi-solid oil-in-water emulsion with starch in its formulations when fat-reduced. Under shear forces it exhibits different types of macroscopic flow behavior, such as shear thinning, yield stress behavior, thixotropy, and viscoelasticity. One problem with the rheological characterization of mayonnaise is that it is particularly difficult to isolate and quantify individual effects. Only sensory evaluation is capable to fully detect and describe them. Hence the ability to measure and to characterize them accurately and quickly enables the food industry to set standards for quality and to monitor deterioration during storage and distribution.

Keywords: Rheology, texture, mayonnaise, Physico-Chemical.