Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

Wenhua Miao,Shaimaa Hatab,Yiwei Gu,Lufeng Wang,Xiaoyun Xu,Siyi Pan

doi:10.1080/19476337.2017.1345982

Wenhua Miao, Shaimaa Hatab + Show 4 more

Open Access

https://doi.org/10.1080/19476337.2017.1345982

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Abstract

ABSTRACTIn this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of fresh and frozen/thawed mashed potatoes formulated with added cryoprotectants [kappa-carrageenan (κ-C) and xanthan gum (XG)] was compared. Steady shear flow rate curves indicated a non-Newtonian fluid and exhibited typical shear thinning (pseudoplastic) behavior (n < 1) with all added proteins. The results showed that there is no significant change in the apparent viscosity (ηapp) of fresh mashed potatoes (FMP) and frozen/thawed mashed potatoes (F/TMP) with added WMP and SC at a concentration of 5 g/kg. While the addition of SPI at a concentration of 10 g/kg increased the ηapp and pseudoplasticity, which indicates that the SPI behaves as harder fillers. Based on the sensory evaluation results, WPI and WMP could incorporate to FMP without losing the sensory quality of the product. F/TMP samples with addition of SPI were judged more acceptable than other processed samples, evidencing the ability of this protein to reduce the influence of freeze/thaw process.

Highlights

China is the largest potato producer in the world, without any doubt potato is the most powerful food supplement for the solution of the increasingly severe food crisis in China (Wu, 2016)
It has been reported that the Mashed potatoes (MP) are non-Newtonian at most temperatures and pseudoplastic behavior of MP was due to the flow behavior of potato starch and other additives (Canet, Alvarez, Fernández, & Luna, 2005; Fernández, Alvarez, & Canet, 2008)
According to the pre-sensory evaluation results, the water content of all MP samples used in this study was less than conventional level, to meet the requirements of the Chinese consumers

Summary

Introduction

China is the largest potato producer in the world, without any doubt potato is the most powerful food supplement for the solution of the increasingly severe food crisis in China (Wu, 2016). Mashed potatoes (MP), made from 100% fresh potato tubers, are important segments of convenience food industry and suitable food for freezing as a readymeal component or as a product in itself (Álvarez, Fernández, & Canet, 2005). The most important quality parameters for the consumer acceptance of FMP and F/ TMP are the taste and texture (Álvarez, Fernández, JimÉNez, & Canet, 2011; Downey, 2003). Different strategies including the freezing temperature (−80, −40, or −24°C), the use of rapid freezing methods (blast freezing or liquid nitrogen evaporation), and thawing mode (microwave or overnight at 4°C) (Álvarez et al, 2005; Álvarez, Fernández, & Canet, 2010; Downey, 2002) have been studied to minimize the effect of freezing and thawing on the quality of MP

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