The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheologica...
The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheological behavior of mayonnaise showed plastic behavior with yield stress and that of shear thinning. The yield stress and consistency index increased as the acetic acid concentration increased. The emulsion stability was lowest at 4% acetic acid concentration and highest at 1% acetic acid concentration. With the increase of the acetic acid concentration, lightness increased and yellowness decreased.
The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheological behavior of mayonnaise showed plastic behavior with yield stress and that of shear thinning. The yield stress and consistency index increased as the acetic acid concentration increased. The emulsion stability was lowest at 4% acetic acid concentration and highest at 1% acetic acid concentration. With the increase of the acetic acid concentration, lightness increased and yellowness decreased.
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