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Rheological and sensory characteristics of yoghurt-modified mayonnaise

Author

Listed:
  • Petr ŠTERN

    (Institute of Hydrodynamics, Academy of Sciences of the Czech Republic, Prague, Czech Republic)

  • Jan POKORNÝ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Alena ŠEDIVÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Zdeňka PANOVSKÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and elasticity. The sensory texture and flavour profiles were developed and determined in agreement with the respective international standards, using a group of selected and trained assessors. The yield value and apparent viscosity substantially decreased with increasing temperature, but thixotropy and sensory characteristics were not significantly affected by temperature. Linear and semilogarithmic relations were observed between the analytical parameters, but more complex relations, showing a maximum or a minimum, were found in some cases. Thixotropy was related to most of the sensory parameters, viscosity was related to spreadability, and significant relationships existed between the texture acceptability and the flavour acceptability. Rheological measurements were thus useful for a rapid prediction of the sensory properties of yoghurt-modified mayonnaises, but could not be used to replace any textural analysis.

Suggested Citation

  • Petr ŠTERN & Jan POKORNÝ & Alena ŠEDIVÁ & Zdeňka PANOVSKÁ, 2008. "Rheological and sensory characteristics of yoghurt-modified mayonnaise," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 190-198.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:3:id:2566-cjfs
    DOI: 10.17221/2566-CJFS
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    Cited by:

    1. Zdeňka Panovská & Petr Štern & Alena Váchová & Dobromila Lukešová & Jan Pokorný, 2009. "Textural and flavour characteristics of commercial tomato ketchups," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(3), pages 165-170.

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