Table 4.

Rheological data for mayonnaise with prepared with RBO and SO

Sample	Oil blend			Yield stress (mPa)	Apparent viscosity	Flow behaviour index	Consistency index (mPa sn)	Correlation coefficient (r)
	Refined oil	Rice bran oil (RBO)	Sesame oil (SO)
1	100*	–	–	6.10 ± 0.23c	3.09  ± 0.13f	0.29 ± 0.02b	47.49 ± 1.00i	0.98 ± 0.01
2	100	–	–	11.43 ± 0.85f	1.90 ± 0.03de	0.23 ± 0.01a	33.36 ± 1.81g	0.98 ± 0.01
3	–	100	–	14.41 ± 0.27g	2.17 ± 0.08e	0.23 ± 0.01a	37.76 ± 0.87h	0.99 ± 0.00
4	–	90	10	9.70 ± 0.27e	1.72 ± 0.18d	0.24 ± 0.02a	29.51 ± 1.27f	0.98 ± 0.01
5	–	80	20	8.17 ± 0.42d	1.47 ± 0.04c	0.25 ± 0.01a	23.81 ± 1.30e	0.99 ± 0.00
6	–	70	30	7.57 ± 0.17d	1.53 ± 0.04c	0.29 ± 0.00b	22.15 ± 0.77e	0.99 ± 0.00
7	–	60	40	5.58 ± 0.11c	1.25 ± 0.02c	0.32 ± 0.00a	16.28 ± 0.01d	0.99 ± 0.00
8	–	50	50	3.42 ± 0.17b	0.67 ± 0.01b	0.31 ± 0.02a	9.00 ± 0.44c	0.98 ± 0.00
9	–	40	60	1.03 ± 0.04a	0.30 ± 0.03a	0.49 ± 0.09cd	2.20 ± 0.55b	0.96 ± 0.02
10	–	30	70	0.78 ± 0.06a	0.27 ± 0.03a	0.56 ± 0.08d	1.48 ± 0.34a	0.98 ± 0.00
11	–	20	80	0.85 ± 0.11a	0.26 ± 0.01a	0.38 ± 0.02b	2.82 ± 0.10b	0.98 ± 0.01
12	–	10	90	0.77 ± 0.08a	0.26 ± 0.03a	0.45 ± 0.04c	2.21 ± 0.63b	0.98 ± 0.00
13	–	0	100	2.97 ± 0.18b	0.64 ± 0.02b	0.29 ± 0.01b	9.19 ± 0.90c	0.98 ± 0.00

*Contains egg, all the rest with xanthan gum, values in the same column with different superscripts differ significantly (p < 0.05)