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Vol. 8, Issue 4 (2019)

Studies on rheological properties of flavoured mayonnaise

Author(s):
Gaikwad MP, Rathod BM, Pawase PA and Kukade AG
Abstract:
The present study investigated the rheological properties of flavoured mayonnaisei,e texture profile analysis and viscosity. Mayonnaise is semi-solid oil-in-water emulsion with starch in its formulations when fat-reduced. Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In the rheological properties of flavoured mayonnaise it carried out the Hardness (gm), Adhesiveness (10-3 Nm), Firmness (N), Cohesiveness and Viscosity.
Pages: 963-965  |  725 Views  435 Downloads


The Pharma Innovation Journal
How to cite this article:
Gaikwad MP, Rathod BM, Pawase PA, Kukade AG. Studies on rheological properties of flavoured mayonnaise. Pharma Innovation 2019;8(4):963-965.

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