Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise

The effects of ingredients on the sensory evaluation and rheological behavior of two brands of mayonnaise were examined in this work. Mayonnaise samples were examined by Analytical Descriptive Test and Ranking Test of Preference. The rheological parameters were determined at 25 degrees C using a concentric cylinder Brookfield rheometer with a spindle SC4-34. The results showed that standard mayonnaise as opposed to low-fat mayonnaise gained higher grades for most sensory attributes. All samples were found to exhibit non-Newtonian pseudoplastic behavior described by Herschel-Bulkley model. A decrease in the yield stress, viscosity and shear stress with the decrease in oil content was observed in all products, which confirm that the rheological characterization is capable of distinguishing rather well between mayonnaises made with different formulation.