Abstract
ABSTRACTThe mouthfeel of mashed potato prepared with steamed purple flesh potato (SPFP) was investigated by measuring tribological and rheological characteristics. Mathematical models describing pre-processes such as drying and grinding associated with physical properties of mashed potato were also explored. The effect of drying temperature (60, 70, 80, and 90°C) on quality changes (moisture and anthocyanin content) of SPFP was successfully described (R2 > 0.9583). The sigmoid model was suitably applied to estimate particle sizes of dried SPFP during grinding (R2 > 0.9864). As the particle size of mashed SPFP increased, friction coefficient increased, and storage and loss modulus decreased. Taste, smoothness, and after-feel sensation were increased as particle sizes decreased, while appearance and odor showed no significant differences. To predict the sensory property using tribology and rheology, the specific conditions were successfully determined (R2 > 0.9926).
Highlights
Potato is rich in high-quality protein, carbohydrates, vitamin B3, vitamin B6, vitamin C, and minerals (Andre et al, 2007)
Quality changes during hot air drying of steamed purple flesh potato (SPFP)
The drying rate of colored potatoes was affected by drying temperature
Summary
Potato is rich in high-quality protein, carbohydrates, vitamin B3, vitamin B6, vitamin C, and minerals (Andre et al, 2007). In addition to its high nutrition value, colored potato varieties contain significant amounts of phytonutrients such as polyphenols. Purple-fleshed potato (PFP) has been recognized as novel source of antioxidants and natural colorants for human health and food industries (Reyes & Cisneros-Zevallos, 2007). Antioxidant levels in PFP were about three times higher than those in yellow- or white-fleshed potatoes. The unique red or purple color in colored potatoes cannot be maintained in starch because color constituents in potatoes are removed during the starch manufacturing process, in contrast to the powders attained after drying and grinding of colored potatoes could keep the unique color attributes. Due to its versatility and convenience of use, powder form of potatoes is useful for manufacturing processed food products such as dry mashed potatoes, bakery products, and noodles
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
