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Svensson, Therése
Publications (3 of 3) Show all publications
Olsson, V., Håkansson, A., Forsberg, S., Purhagen, J., Svensson, T. & Wendin, K. (2017). Mayonnaise processed for appealing sensory properties. In: Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina (Ed.), PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes . Paper presented at 10th International Conference on Culinary Arts and Sciences (pp. 392). Köpenhamn
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2017 (English)In: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes / [ed] Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina, Köpenhamn, 2017, p. 392-Conference paper, Oral presentation with published abstract (Other academic)
Abstract [en]

Introduction

Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages)

1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise.

Methods

A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel

2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3.

Results

The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found.

Conclusion

By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise.

References

1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195.

2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016.

3. Perten Instrument Method Description. TVT Method 24-01.01.

Place, publisher, year, edition, pages
Köpenhamn: , 2017
Keywords
Mayonnaise, emulsification, appearance, texture, taste, rotor-stator mixing
National Category
Natural Sciences Other Natural Sciences
Identifiers
urn:nbn:se:hkr:diva-17057 (URN)
Conference
10th International Conference on Culinary Arts and Sciences
Note

Har finansierats av interna forskn ingsmedel Högskolan Kristianstad.

Available from: 2017-07-27 Created: 2017-07-27 Last updated: 2017-08-09Bibliographically approved
Olsson, V., Håkansson, A., Forsberg, S., Purhagen, J., Svensson, T. & Wendin, K. (2017). The effect of processing on sensory properties of mayonnaise. In: : . Paper presented at 12th Pangborn Sensory Science Symposium. , Article ID P2.1.67.
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2017 (English)Conference paper, Oral presentation with published abstract (Other academic)
Abstract [en]

Introduction

Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste, flavour and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on these properties are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of  rotor-stator  passages).

The aim of this study was to evaluate the effect of mixing intensity on sensory and instrumental characteristics of mayonnaise.

Methods

A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s respectively). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were evaluated using an analytical panel and Quantitative Descriptive Analysis (QDA). In addition, texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments). Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in an altered texture, both when assessed as by hand manipulation and in-mouth. Processed at higher speed, the mayonnaise was e.g. more  resistant to stirring corresponding to a higher Peak Force A (N) and Adhesiveness (J) when measured instrumentally. No effect on taste and flavour related sensory properties was found.

Discussion and conclusion

The result indicate that there is a potential to tailor the texture characteristics of mayonnaise through processing. By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations  in processing conditions had however no effect on taste and flavour of the mayonnaise.

Keywords
Mayonnaise, emulsification, appearance, texture
National Category
Natural Sciences
Identifiers
urn:nbn:se:hkr:diva-17070 (URN)
Conference
12th Pangborn Sensory Science Symposium
Available from: 2017-08-09 Created: 2017-08-09 Last updated: 2017-08-09Bibliographically approved
Olsson, V., Agerhem, H., Nyberg, M., Örtman, G., Pajalic, Z., Svensson, T., . . . Wendin, K. (2015). Improved everyday food for home living elderly – perception of protein and energy enrichment. In: : .
Open this publication in new window or tab >>Improved everyday food for home living elderly – perception of protein and energy enrichment
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2015 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Protein-energy malnutrition can be a problem among elderly. A way to increase protein intake may be to enrich home-cooked foods. In this, special attention should be given to that the food is conveniently prepared and well accepted by the target group.

National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-14929 (URN)
Available from: 2015-10-12 Created: 2015-10-12 Last updated: 2015-12-20Bibliographically approved
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