"Sensory and rheological analyses were performed to compare seven commercial mayonnaises having various fat contents and containing, or not, thickening and stabilizing agents. It was found that mayonnaise samples differed in their sensory and rheological properties. The samples with a higher fat content scored higher in sensory analysis than the low-fat ones. The mayonnaises studied showed non-Newtonian, pseudoplastic flow with yield stress and thixotropy. All mayonnaises, although to a different degree, exhibited a decrease in the apparent viscosity at constant shear. The mayonnaise samples which contained thickeners and stabilizers had a greater rheological stability." | | |
Sensory and rheological properties of Polish commercial mayonnaise.
Photo: flickr/ ryPix
Related content: Discoblog: NCBI ROFL: Garlic: a sensory pleasure or a social nuisance?
Discoblog: NCBI ROFL: Alice Waters would not approve.
WTF is NCBI ROFL? Read our FAQ