Relationship between Rheology, Particle Size and Texture of Mayonnaise

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This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceived textural properties of mayonnaise, such as hardness, fracturability, viscosity and adhesiveness, were evaluated by trained panels using the quantitative descriptive analysis method. Rheological properties and particle size distribution were measured instrumentally. Pearson's correlation coefficients between textural attributes and physical properties were calculated. The storage modulus G′ in the linear region showed significant correlations (<I>p</I><0.001 or <I>p</I><0.01) with all of the sensory attributes. No significant correlation was observed between sensory attributes and viscosity-related properties, such as apparent viscosities and flow curve parameters. The particle size at 10% cumulative volume had high correlations (<I>p</I><0.01 or <I>p</I><0.05) with all of the sensory attributes studied.

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  • Food science and technology research  

    Food science and technology research 13(1), 1-6, 2007-02-01 

    Japanese Society for Food Science and Technology

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被引用文献:  2件

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各種コード

  • NII論文ID(NAID)
    10018852164
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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