EFFECT OF SPRAY-DRIED OR REDUCED-CHOLESTEROL YOLK AND TEMPERATURE ON THE LINEAR VISCOELASTIC PROPERTIES OF MAYONNAISE

被引：16

作者：

GUERRERO, AF ^{[1
]}

BALL, HR ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

JOURNAL OF TEXTURE STUDIES | 1994年 / 25卷 / 04期

关键词：

D O I：

10.1111/j.1745-4603.1994.tb00768.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The dynamic viscoelastic properties of five mayonnaise products were evaluated at 5-30C and 0,031-31,4 s(-1). The composition of the products was held constant, while the type of egg product was varied. Two egg yolks (native and spray-dried) and three whole egg products (native, dried-yolk containing and low-in-cholesterol-yolk containing) were used as the emulsifiers. Temperature generally produces a decrease in the viscoelastic,functions. A replacement of yolk (native or not) by egg white reduces the viscoelastic properties of mayonnaise. Processed yolk gives rise to greater viscoelastic parameters than native yolk. This effect loses significance when yolk is diluted by native egg white. The low-cholesterol mayonnaise has similar viscoelastic properties when compared to commercial mayonnaise.

引用

页码：363 / 381

页数：19

共 22 条

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