Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane

This paper shall research the influence of types of eggs yolk, types of milk components, types of sugar, rotor speed, homogenisation time on the rheological properties of the salad mayonnaise with banana paste. Different sorts of vegetable oils were used during the research: sunflower oil, pumpkin seed oil and rice oil. The mechanical process of homogenisation of the mayonnaise has been done at 10.000 revolutions per minute for 3 minutes at room temperature. Mayonnaise with a 65% oil phase is made according to the traditional recipe without added conservatives, which limits its durability. The rheological measurements were performed on a rotating viscometer with concentric cylinders, at 25 ⁰C and 10 ⁰C. With the use of these results the rheological parameters – apparent viscosity, consistency coefficient and flow behaviour index – have been calculated. Research results show that the milk component, egg yolk and types of sugar influence the rheological properties of the salad mayonnaise with banana paste. An increase of rotor speed and the homogenisation process time alter the rheological properties of the salad mayonnaise.