Rheological properties and a new functional mayonnaise microstructure of enriched by grape seeds oil

Abstract

One of priority directions in the food-processing industry development is work out the recipe and production offatty products. A certain place occupies mayonnaise in which vegetable oil is in the dispersed state that increases their comprehensibility and nutritional value. In order to increase the biological value of mayonnaise it was offered to replace partially sunflower oil by grape seed oil which, as it is known, di{{ers with the high maintenance of polynonsaturated fat acids (w-3 and w-6) and such natural antioxidants. as vitamin E (a, fl, y) and polyphenols (proanthocyanidins). To determine the optimality of vegetable oils, the influence of their mix on structure, rheological properties and the basic physical and chemical indicators of quality of investigated samples of mayonnaise emulsions is studied. We show the feasibilitv ofgrape seed oil utilization to increase the biological value and physical-chemical parameters of mayonnaise as compared with the traditional recipe.