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The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0003-2450-066X
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-0002-661X
Lund University.
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. University of Copenhagen.ORCID iD: 0000-0002-7249-2628
2018 (English)In: Foods, E-ISSN 2304-8158, Vol. 7, no 1Article in journal (Refereed) Published
Abstract [en]

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.

Place, publisher, year, edition, pages
2018. Vol. 7, no 1
Keywords [en]
Mayonnaise; emulsification; sensory evaluation; texture; processing
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:hkr:diva-17813DOI: 10.3390/foods7010009ISI: 000424479000009PubMedID: 29342128OAI: oai:DiVA.org:hkr-17813DiVA, id: diva2:1175965
Available from: 2018-01-19 Created: 2018-01-19 Last updated: 2018-02-22Bibliographically approved

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