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  • Physico-chemical parameters of fresh standard and light mayonnaise [Elektronski vir]
    Rakić, Violeta ...
    Mayonnaise is an oil-in-water (O/W) emulsion and is widely consumed as a traditional seasoning due to its creamy mouthfeel and special flavor. The standard mayonnaise contains 65%–80% fat, which ... contributes to its texture, appearance, flavor, and shelf life. However, demand for low-fat mayonnaise has been rising. To produce light mayonnaise, fat from the basic formula for the preparation of mayonnaise shall be replaced by other ingredients while preserving its viscosity, texture, mouth feeling, taste and flavour to a highest possible degree. The sensory and physiochemical properties of mayonnaise are significantly affected by the elimination of fat. The objective of this study was to investigate the relationship between the type of mayonnaise and physico-chemicalparameters -pH value, acid valueand water activity. The experiment is based on analysis of mayonnaise of three Serbian manufacturers, standard and light mayonnaise for each of them. The samples of the fresh mayonnaise coming from the same manufacturer and of different mayonnaise type (standard and light) did not differ in terms of their pH values. Each manufacturerhad specific pH value of mayonnaise. Type of mayonnaise had a very high impact on acid values and water activities. Acid values of fresh light mayonnaises were higher than of standard oneregardless of the manufacturer. Fresh standard mayonnaises from all three manufacturers had similar water activities. The same was true for light mayonnaise. Fresh light mayonnaise had higher values of water activity compared to standard mayonnaise regardless of the manufacturer.
    Vir: Journal of agricultural, food and environmental sciences [Elektronski vir] : international scientific journal. - ISSN 2545-4315 (Vol. 76, no. 7, 2022, Str. 41-46)
    Vrsta gradiva - e-članek
    Leto - 2022
    Jezik - angleški
    COBISS.SI-ID - 164788227

    Povezava(-e):

    https://journals.ukim.mk/index.php/jafes/article/view/1912/1585

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