The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise

Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen, Karin Wendin

Forskningsoutput: TidskriftsbidragArtikelPeer review

Sammanfattning

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.

OriginalspråkEngelska
TidskriftFoods
Volym7
Utgåva1
DOI
StatusPublicerad - 2018

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