Vol. 8, Issue 4 (2019)

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.