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Mayonnaise processed for appealing sensory properties
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.ORCID iD: 0000-0003-2450-066X
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.ORCID iD: 0000-0002-0002-661X
Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
Perten Instruments, Lund.
Show others and affiliations
2017 (English)In: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes / [ed] Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina, Köpenhamn, 2017, 392- p.Conference paper, Oral presentation with published abstract (Other academic)
Abstract [en]

Introduction

Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages)

1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise.

Methods

A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel

2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3.

Results

The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found.

Conclusion

By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise.

References

1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195.

2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016.

3. Perten Instrument Method Description. TVT Method 24-01.01.

Place, publisher, year, edition, pages
Köpenhamn, 2017. 392- p.
Keyword [en]
Mayonnaise, emulsification, appearance, texture, taste, rotor-stator mixing
National Category
Natural Sciences Other Natural Sciences
Identifiers
URN: urn:nbn:se:hkr:diva-17057OAI: oai:DiVA.org:hkr-17057DiVA: diva2:1128657
Conference
10th International Conference on Culinary Arts and Sciences
Note

Har finansierats av interna forskn ingsmedel Högskolan Kristianstad.

Available from: 2017-07-27 Created: 2017-07-27 Last updated: 2017-08-09Bibliographically approved

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Olsson, ViktoriaHåkansson, AndreasForsberg, SarahSvensson, TheréseWendin, Karin
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