Mashed Potatoes Research Articles

Substituting potatoes with other food groups and type 2 diabetes risk: findings from the Diet, Cancer, and Health Study.

While potatoes are considered a dietary staple in some cultures, evidence suggests that their impact on T2D risk is nuanced, with preparation methods and dietary patterns playing crucial roles. Investigating the substitution effects of replacing potatoes with other foods is required to inform dietary recommendations for lowering T2D risk. To investigate associations between the substitution of potatoes (excluding fries/chips) with other food groups (vegetables, wholegrains, refined grains, red meat, processed meat, poultry, fish, and dairy) and the risk of T2D. The diet of participants from the prospective Danish Diet, Cancer, and Health study (DCH) was captured at baseline (1993-1997) by a food frequency questionnaire. Participants were followed up for incident T2D from baseline until 2012. Associations between the substitution of potatoes (total, boiled, and mashed) with other food groups and incident T2D was assessed by multivariable Cox-proportional hazards model. In 54,793 DCH study participants, during a median follow-up of 16.3 years, 7,693 incident T2D cases were recorded. A 26% lower risk of T2D was observed when 50 g/day of potatoes were substituted with the same amount of wholegrains [HR and 95% CI: 0.74 (0.70, 0.79)]. Similarly, a lower risk of T2D was observed upon substituting 25 g/day of potatoes with an equivalent amount of green leafy [0.79 (0.74, 0.83)], cruciferous [0.87 (0.83, 0.92)] and yellow/orange/red vegetables [0.97 (0.96, 0.99)]. Conversely, a higher risk of T2D was observed when potatoes were substituted with poultry [1.08 (1.02, 1.15)], red meat [1.06 (1.02, 1.10)] and processed meat [1.17 (1.11, 1.23)]. Replacing boiled potatoes with red meat or poultry was associated with a higher risk of T2D compared to replacing mashed potatoes. Substituting potatoes with wholegrains and most types of vegetables was associated with a lower risk of T2D while substituting potatoes with poultry, red meat and processed meat was associated with a higher risk.

Synergistic action of bacteriophage and metabolites of Pseudomonas fluorescens JB3B and Streptomyces thermocarboxydus 18PM against Enterotoxigenic Escherichia coli and Bacillus cereus and their biofilm

BackgroundFoodborne disease and food spoilage are the prime public health issue and food security round the globe. Significant disease outbreaks mostly linked to the existence of pathogenic bacteria that extremely challenging due to the persistence of biofilm-forming. Proteins and bacterial metabolites have been shown to have good antibacterial activity and effectively removal bacterial biofilm. Recently, bacteriophage and their encoded lytic proteins such as lysin have attracted attention as potential alternative agent to control undesirable pathogens in human body infection, increasing food safety as advance preservations and medical treatment such as phage therapy. For these reasons, the efficacy of bacteriophage and their potential in combination with bacterial metabolites from Phyllosphere and Actinomycetes bacteria (Pseudomonas fluorescens JB3B and Streptomyces thermocarboxydus 18PM crude extracts) was the aim of this present study.ResultsIn this study, bacteriophage BC-VP (1.28 ± 0.29 × 1011 PFU/ml) and ETEC-phage-TG (8.9 ± 2.19 × 108 PFU/ml) isolated from artificial lake water from previous study showed potential activity to control Bacillus cereus (BC) and Enterotoxigenic Escherichia coli (ETEC) population. The combination of BC-VP with metabolite (P. fluorescens JB3B and S. thermocarboxydus 18PM) which were known from previous study had antibiofilm activities were able to inhibit (86.1%; 83.3%) and destruct (41%; 45.5%) biofilm formation of B. cereus respectively. Likewise, the synergy of bacteriophage ETEC-phage-TG with the same crude extract also showed promising activity against biofilm of ETEC with percentage of inhibition (81.9%; 76.4%) and percentage of destruction (54.1%; 44.4%). Application in various food, combination of BC-VP and bacterial metabolite extract (P. fluorescens JB3B; S. thermocarboxydus 18PM) were able to reduce Bacillus cereus population in mashed potato (99.6%; 99.4%) at cold temperature (4 °C) and (68.9%; 56.6%) at room temperature (28 °C), boiled pasta (99.5%; 99.4%) and (84.7%; 75.7%), also soymilk (96.9%; 96.7%) and (42.4%; 39.4%) respectively. Likewise, combination of ETEC-phage-TG and bacterial metabolite (P. fluorescens JB3B; S. thermocarboxydus 18PM) potentially reduced ETEC population after two different temperatures (4 °C and 28 °C) incubation in bean sprouts (TFTC; TFTC) and (47.5%; 49.1%), chicken meat (TFTC; TFTC) and (58.1%; 54%), also minced beef (99.5%; 99.4%) and (41.1%; 28%). GC-MS determination performed, oxalic acid, phenol, phenylethyl alcohol, N-hexadecanoic acid, and pyrolol[1,2-a]pyrazine-1,4-dione, hexadro-3-92-methylpropyl was the most active compound in P. fluorescens JB3B. 2,4-Di-tert-butylphenol, phenyl acetic acid, N-Hexadecanoic acid, pyrolol[1,2-a]pyrazine-1,4-dione, hexadro-3-92-methylpropyl, and Bis(2-ethylhexyl) phthalate was most active compound in the S. thermocarboxydus 18PM isolates.ConclusionsThe combination of isolated bacteriophages and bacterial metabolite showed promising results to be used as biocontrol candidate to overcome biofilm formed by foodborne and food spoilage bacteria using their ability to produce antibiofilm compounds and lytic activity. In addition, this combination also potentially reduces the use or replace the drawbacks of common application such as antibiotic treatment.

Pioneering high barrier packaging for pressure assisted thermal sterilization of low-acid food products

Pressure-assisted thermal sterilization (PATS) utilizes flexible packaging with low oxygen and water vapor transmission rates (OTRs, WVTRs). In this study, pouches made from metal oxide (MO)-coated (A–D) and ethylene vinyl alcohol (EVOH)-containing (E, F) multilayer films were filled with water and mashed potatoes (MP), preheated at 98 ± 0.5 °C for 10 min, and processed using a pilot-scale high-pressure processing machine (HPP) at 600 ± 5 MPa for 300 s. The initial vessel temperature and the fluid medium were 90 °C, and during processing, the temperature of the fluid medium increased to approximately 120 °C. After processing, the water-filled pouches were emptied, refilled with a novel oxygen indicator, and stored at 40 ± 0.2 °C for 80 days. The MP-filled pouches were stored at 49 ± 1 °C for 60 days. MO-coated film D contained fewer defects, had ultra-low OTRs and WVTRs, showed insignificant (p > 0.05) moisture absorption and changes in crystallinity after PATS processing, and exhibited minimal color change in both the oxygen indicator and the packaged MP during the 60 days of storage. The ultra-high barrier of film D could be attributed to the presence of multiple AlOx-coated PET layers that successfully prevented oxygen ingress, even after exposure to high temperature and pressure conditions during PATS processing. Among the EVOH-based structures, the Film F showed a 22.3 % lower OTR than Film E (p < 0.05), due to a 16.7 % greater EVOH-layer thickness, despite having a lower overall thickness than Film E. Overall, this study can assist packaging manufacturers in designing and developing high-barrier flexible packaging suitable for in-package, shelf-stable food products.

Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure

This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the hardness and chewability of mashed potatoes alongside the migration of water from bound water states to weakly bound states under freeze-thaw cycles (FTC) conditions. Microstructural analysis indicated that the adhesive forces between proteins and starch granules were weakened, and the structure of mashed potatoes particles was destroyed following FTC. The oxidation and degradation of fat induced by FTC increased the content of key compounds such as octanal and nonanal, thereby contributing to an overall deterioration in the flavor of mashed potatoes. This study elucidates the effects of FTC on water migration, microstructure, and flavor characteristics of mashed potatoes, thereby providing a theoretical foundation for improving the quality of prefabricated frozen mashed potatoes dishes.

Potatoes Compared with Rice in Meals with either Animal or Plant Protein Reduce Postprandial Glycemia and Increase Satiety in Healthy Adults: A Randomized Crossover Study

BackgroundRice and pasta are recommended as healthier than potatoes on the basis of their glycemic index when eaten alone. ObjectivesThe study objective was to evaluate postprandial glycemia (PPG), appetite, and food intake (FI) at meals with potatoes or rice when consumed with either meatballs or their vegetarian substitute. MethodsIn a randomized, single-blinded, crossover design, 26 (13 males and 13 females) healthy adults (age: 18–45 y; body mass index [kg/m2]: 18.5–29.9) consumed isocaloric fixed amounts of either meatballs or vegetarian-substitute balls with ad libitum access to either baked French fries (BFF), instant mashed potatoes (IMPs), or rice (control). FI was measured at the meal and at an ad libitum pizza meal served 120 min later. Blood glucose (BG), appetite, and plasma insulin responses were measured within the meal (0–30 min), postmeal (30–120 min), within pizza meal (120–140 min), and post-pizza (140–170 min). Effects of protein source, carbohydrate (CHO) source, and sex and their interactions were analyzed using analysis of variance followed by Tukey’s post hoc test. ResultsParticipants consumed 23–25% less treatment meal energy (kcal), 32–34% less CHO energy (kcal), and 13–16% less total energy (kcal) after the BFF and IMP than rice meals (P < 0.0001). Postmeal BG was lower after IMP (6.76 ± 0.15; P < 0.0001) and rice (6.92 ± 0.15; P = 0.0012) compared with BFF (7.19 ± 0.15). Post-pizza BG was higher after rice (6.77 ± 0.09) than that after BFF (6.51 ± 0.09; P = 0.0012) and IMP (6.39 ± 0.09; P < 0.0001). Postmeal meaned insulin was higher after BFF (82.16 ± 8.58) and IMP (77.75 ± 8.60) compared with rice (56.44 ± 8.59; P < 0.002). Insulin during pizza meal was lower after BFF (17.14 ± 6.90) compared with both IMP (39.03 ± 6.90; P = 0.0060) and rice (34.21 ± 6.90; P = 0.0336). Meatballs led to lower BG (6.48 ± 0.09; P = 0.0076) and higher insulin (84.54 ± 5.87; P = 0.0406) post-pizza compared with their plant protein substitute (6.64 ± 0.09 and 73.18 ± 5.87, respectively). ConclusionsAdults consuming meatballs or plant-based substitute with ad libitum IMP had lower PPG post-treatment and at a later pizza meal compared with rice. Both IMP and BFF resulted in lower energy intake than after rice.This trial was registered at http://clinicaltrials.gov (https://register.clinicaltrials.gov/prs/app/action/SelectProtocol?sid=S000CKIJ&selectaction=Edit&uid=U0000IA4&ts=2&cx=-uf51kf) as NCT05610124. Protocol ID: 43406 (Postprandial Glycemia and Satiety of Meals with Potatoes, with and without Protein).

Nova abordagem para as batatas fritas: Produtos alimenticios a partir da batata e o arroz extrudidos

This study aimed to craft an extruded product resembling conventional French fries, utilizing rice as the primary ingredient, and incorporating potato blends to enhance physicochemical and sensory attributes during frying. Mashed potatoes, rice flour, and additives were processed using a twin-screw extruder, followed by frying at 160°C for 2.15 minutes in three stages. In stage I, four formulations were assessed, with the formulation comprising 70% mashed potato, 30% rice flour, and 0.1% salt displaying superior acceptability and minimal oil absorption (8%). Stage II compared vacuum application to non-vacuum conditions, revealing enhanced sensory acceptability with vacuum due to improved texture and firmness. Combining optimal conditions, stage III yielded the best formulation of 70% mashed potatoes, 30% rice flour, 0.1% salt, and 48% moisture. Extrusion conditions result in heightened sensory evaluation across sensorial parameters. This study pioneers a novel avenue for producing healthier rice-based French fry alternatives via extrusion technology, ameliorating frying attributes.

Art Vandalism and Heritage: Meaning-Making Processes of Climate Activists’ Performance in Museums

ABSTRACT In the landmark year of 2022, climate activists staged 38 heritage performances in museums and galleries worldwide to raise awareness about the pressing threats of global warming and climate crises. This article explores the advantages that heritage offers to climate activists for conveying their message and analyzes their performances within the framework of heritage. Having redefined art vandalism and suggested new terminology, the research examines all recorded incidents in 2022, with a detailed case study of the “Letzte Generation” group in Germany, who chose the Barberini Museum to throw mashed potatoes on Monet’s Meules. The group’s performance is analyzed through Professor Laurajane Smith’s concept of “heritage as performance,” demonstrating different layers of metaphorical, social, and emotional meaning.

Gastric emptying is slower in women than men with type 2 diabetes and impacts on postprandial glycaemia.

To evaluate sex differences in gastric emptying and the glycaemic response to a glucose drink and a high carbohydrate meal in type 2 diabetes (T2D). In cohort 1, 70 newly diagnosed, treatment-naïve Chinese patients with T2D (44 men) recruited from a diabetes outpatient clinic ingested a 75-g glucose drink containing 150 mg 13C-acetate. In cohort 2, 101 Australian patients with T2D (67 male) recruited from the community, managed by diet and/or metformin monotherapy, ingested a semi-solid mashed potato meal, labelled with 100 μl 13C-octanoic acid. Breath samples were collected over 3 and 4 h, respectively, for assessment of gastric emptying, and venous blood was sampled for evaluation of glycaemia (with and without adjustment for each participant's estimated total blood volume). Gastric emptying was slower in female than male subjects in both cohorts (both p < .01). Multiple linear regression analyses revealed that gastric emptying was independently associated with sex (both p < .05). Without adjustment for blood volume, the glycaemic responses to oral glucose and the mixed meal were greater in female subjects (both p < .001). However, after adjustment for blood volume, the glycaemic responses were greater in men (both p < .05). Gastric emptying is slower in women than men with T2D, associated with a reduced blood volume-adjusted glycaemic response to oral glucose and a mixed meal in women. These observations highlight the sex difference in postprandial glucose handling, which is relevant to the personalized management of postprandial glycaemia in T2D.

Abstract P315: Consumption of Potatoes and Risk of Hypertension: A Pooled Analysis of US Cohorts

Background: Limited and inconsistent observational data are available on the association of potato consumption with risk of hypertension. Objective: To test the hypothesis that consumption of total; combined baked, boiled, and mashed; and fried potatoes is associated with incidence of hypertension and that dietary pattern (assessed using the plant-based diet index [PDI]) modifies such association. Methods: We pooled and analyzed harmonized, individual-level data from 5 US cohorts (n=67,146). Frequency of baked, boiled, mashed, and fried potato consumption during the previous year was ascertained using a food frequency questionnaire. We used Cox regression to estimate hazard ratios separately in each cohort adjusting for age, sex, race/ethnicity, education, body mass index, energy intake, physical activity, smoking, alcohol intake, trans fats, and PDI score. We then pooled cohort-specific results using an inverse-variance weighted method to estimate summary relative risks. Results: Mean age ranged from 25 to 72 years and median total potato consumption ranged from 1.2 to 3.2 times per week across the cohorts. During the follow up, 31,546 new cases of hypertension occurred. Total potato consumption was not associated with the risk of hypertension: adjusted HR (95% CI): 1.00 (ref), 1.01(0.96-1.05), 1.01(0.96-1.05), 1.04(1.00-1.08), and 1.04(0.99-1.08) for total potato intake of 0; 1-2; &gt;2 to &lt;3; 3-&lt;5; and 5+ times per week, respectively. HR (95% CI) for combined baked, boiled, and mashed potato consumption were 1.0 (ref), 1.00 (0.97-1.04), 1.02 (0.98-1.05), and 1.02(0.98-1.07) for intake of 0, 1-2; &gt;2 to &lt;3; and 3+ times/week, respectively. In contrast, intake of fried potatoes was positively associated with hypertension risk (figure). There was no significant interaction between PDI score and potato consumption on HTN risk. Conclusions: Our pooled analysis showed a positive association between fried, but not combined baked, boiled, and mashed, potatoes and incidence of hypertension.

Effect of protein-polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoes.

Mashed potatoes (MP) are famous as ready-to-eat products due to their excellent taste and texture. Problems such as complex injection occur when MP is used as a 3D printing material. To improve the smoothness of MP loading into a 3D syringe barrel and its 3D extrusion printability, the effects of the protein-polysaccharide hybrid gelator developed with different gelatin-B (GB, 2%, 4%, 6%) and κ-carrageenan (KG, 1%) on the rheology and 3D extrusion printability of MP were studied. The rheological results showed that the MP developed a glass transition temperature by adding the hybrid gelator. Adding 1% KG+6% GB (w/w, dry base) to the hybrid gelator has good shear thinning and self-supporting properties and showed the best geometric accuracy. In the extrusion stage, the yield stress, the consistency index (K), and the flow behavior index (n) of MP were 470.69Pa, 313.48Pa·sn, and 0.159, respectively. In the recovery stage, the shear recovery time is 30 s. In the self-supporting stage, the storage modulus and loss modulus are significantly higher than those of other groups and have the strongest mechanical properties. Moreover, water distribution, Fourier transform infrared spectroscopy, X-ray diffraction analysis, and microstructure of printed MP with different hybrid gelators were observed. The addition of hybrid gelators reduced the content of free water in MP. Hybrid gelators did not produce new functional groups in the printed materials and did not change the structure of starch. These results provide new insights for applying protein and polysaccharide hybrid gelators in 3D printing.

Strain-level characterization of foodborne pathogens without culture enrichment for outbreak investigation using shotgun metagenomics facilitated with nanopore adaptive sampling.

Shotgun metagenomics has previously proven effective in the investigation of foodborne outbreaks by providing rapid and comprehensive insights into the microbial contaminant. However, culture enrichment of the sample has remained a prerequisite, despite the potential impact on pathogen detection resulting from the growth competition. To circumvent the need for culture enrichment, we explored the use of adaptive sampling using various databases for a targeted nanopore sequencing, compared to shotgun metagenomics alone. The adaptive sampling method was first tested on DNA of mashed potatoes mixed with DNA of a Staphylococcus aureus strain previously associated with a foodborne outbreak. The selective sequencing was used to either deplete the potato sequencing reads or enrich for the pathogen sequencing reads, and compared to a shotgun sequencing. Then, living S. aureus were spiked at 105 CFU into 25 g of mashed potatoes. Three DNA extraction kits were tested, in combination with enrichment using adaptive sampling, following whole genome amplification. After data analysis, the possibility to characterize the contaminant with the different sequencing and extraction methods, without culture enrichment, was assessed. Overall, the adaptive sampling outperformed the shotgun sequencing. While the use of a host removal DNA extraction kit and targeted sequencing using a database of foodborne pathogens allowed rapid detection of the pathogen, the most complete characterization was achieved when using solely a database of S. aureus combined with a conventional DNA extraction kit, enabling accurate placement of the strain on a phylogenetic tree alongside outbreak cases. This method shows great potential for strain-level analysis of foodborne outbreaks without the need for culture enrichment, thereby enabling faster investigations and facilitating precise pathogen characterization. The integration of adaptive sampling with metagenomics presents a valuable strategy for more efficient and targeted analysis of microbial communities in foodborne outbreaks, contributing to improved food safety and public health.

Induced Current Electro-Thermal Imaging for Breast Tumor Detection: A Numerical and Experimental Study.

This study proposes using magnetically induced currents in medical infrared imaging to increase the temperature contrast due to the electrical conductivity differences between tumors and healthy tissues. There are two objectives: (1) to investigate the feasibility of this active method for surface and deep tumors using numerical simulations, and (2) to demonstrate the use of this method through different experiments conducted with phantoms that mimic breast tissues. Tumorous breasts were numerically modeled and simulated in active and passive modes. At 750kHz, the applied current was limited for breast tissue-tumor conductivities (0.3S/m and0.75S/m) according to the local specific absorption rate limit of 10W/kg.Gelatin-based and mashed potato phantoms were produced to mimic tumorous breast tissues. In the simulation studies, the induced current changed the temperature contrast on the imaging surface, and the tumor detection sensitivity increased by 4mm.An 11-turn 70-mm-long solenoid coil was constructed, 20A current was applied for deep tumors, and a difference of up to 0.4 C was observed in the tumor location compared with the temperature in the absence of the tumor.Similarly, a 23-turn multi-layer coil was constructed, and a temperature difference of 0.4 C was observed. The temperature contrast on the body surface changed, and the tumor detection depth increased with the induced currents in breast IR imaging. The proposed active thermal imaging method was validated using numerical simulations and in vitro experiments.

Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake?

As a result of its correlation with cardiovascular diseases, salt intake must be reduced. According to multi-sensory integration, aroma plays an important role in saltiness enhancement; this could enable a food's salt content to be reduced without losing acceptance. We therefore studied the effect of three spices, Curcuma longa, Laurus nobilis L. and Petroselinum crispum L., on saltiness enhancement through sensory tests on consumers. This was followed by olfactometric analysis with the aim of relating the effect to the spices' aromatic composition. According to the odour-induced salty taste enhancement (OISE) mean values, bay leaf and turmeric had the highest effect on saltiness enhancement, at a similar level to dry-cured ham aroma, wherwas parsley had a significantly lower OISE value. Only one odour-active compound (OAC), eugenol, showed a direct correlation with the spices' OISE values. Turmeric primarily had OACs with sweet aroma, whereas bay leaf had more OACs belonging to the spicy-aroma category. The three spices, turmeric, bay leaf and parsley, investigated in the present study appear to enhance the salty taste of mashed potato with a low salt content. The results suggest that an interaction effect among OACs with different aromatic ranges may exist. Therefore, when the global OAC modified frequency value, grouped according to aroma range, was considered, the sweet range appears to counteract the effect of the spicy aroma on saltiness. © 2024 Society of Chemical Industry.

Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.

The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, β-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato-wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato-wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein-starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH5.5, 55±2°C, 30min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. PRACTICAL APPLICATION: Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.

Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food.

The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa·s during the cooling of the CT0 ink from 50 to 20 °C, while the viscosity of the ink with 80 g/100 mL of CT (CT80) increased from 0.9 to 5.6 kPa·s under the same conditions. The inclusion of CT was shown to decrease the hardness of 3D-printed food gel from 0.32 ± 0.03 to 0.21 ± 0.03 N. The storage modulus G' value was 7.9 times lower in CT80 samples than in CT0 samples. The values of fracture stress for CT80 and CT0 inks were 1621 ± 711 and 13,241 ± 2329 Pa, respectively. The loss tangent and the limiting strain did not differ in CT0 and CT80, although the value of the fracture strain was 1.6 times higher in the latter. Thus, the present study demonstrates that CT may be added to printing ink in order to enhance food with plant cell material and enable the 3D printing of specially shaped foods.

Potato cubes for the elderly with dysphagia designed through freeze-thaw impregnation technique: Effect of enzymatic hydrolysis

This study aimed to evaluate the effects of enzymatic hydrolysis on the chewing and swallowing properties of potato cubes using a freeze-thaw impregnation technique. The texture properties, microstructure, rheological properties, and suitability as a dysphagia diet of the potato cubes after enzymatic hydrolysis were studied. The results indicated that pectinase reduced the texture of the potato cubes more than cellulase and α-amylase. Pectinase hydrolysis could improve the safety of potato cubes as food for the elderly. Pectinase improved the stability of the mashed potatoes by increasing their viscosity and elastic modulus after chewing, thus improving their swallowing properties. The concentration at 200 U/mL and the hydrolysis time at 60 min were the best hydrolysis condition for pectinase to make dysphagia-suitable potato cubes. This study provides insights into the development of potato-based foods that can be used as dysphagia diet for the elderly.

Impact of storage temperature on quality changes in mashed potatoes

Impact of storage temperature on quality changes in mashed potatoes

Values for the Digestibility of Pea Protein Isolate or Casein Amino Acids Determined using the Dual Isotope Method Are Not Similar to Those Derived with the Standard Ileal Balance Method in Healthy Volunteers

BackgroundThe measurement of ileal amino acid (AA) digestibility is invasive and inappropriate when applied to vulnerable populations. The dual isotope method has been developed over the past 5 y as an alternative method. ObjectiveThe aim of this work was to compare the indispensable amino acid (IAA) digestibility values of 2 different proteins obtained using the dual isotope and the standard ileal balance methods in the same subjects. MethodsFifteen healthy adults completed the study. Over 4 h, they ingested 9 successive portions of mashed potatoes containing the test protein (pea protein or casein) labeled intrinsically with 15N and 2H, and a 13C-free AA mixture as a reference for the dual isotope method. Plasma was sampled regularly over the 8-h postprandial period, whereas the ileal digesta was collected continuously via a naso-ileal tube. Isotopic enrichments (15N and 13C) were measured in the digesta for the direct determination of ileal IAA digestibility, whereas plasma enrichments (2H and 13C) were measured to determine IAA digestibility using the dual isotope method. ResultsThe 4-h repeated meal procedure enabled the almost complete digestion of test proteins at 8 h and the attainment of a plasma isotopic plateau between 2.5 and 4 h. These conditions were necessary to perform the ileal balance and dual isotope methods simultaneously. For pea protein, the mean IAA digestibility was similar between the 2 methods, but significant differences (from 10% to 20%) were observed for individual IAA values. For casein, IAA digestibility was significantly lower with the dual isotope method for all the IAA analyzed. ConclusionsUnder our experimental conditions, the degree of agreement between the dual isotope and ileal balance methods varied among AAs and depended on the protein source. Further research is needed to validate the dual isotope method.This study was registered at clinicaltrials.gov as NCT04072770.

Analysis of Maximum Growth Rate and Construction of Predictive Growth Model for Bacillus cereusin Mashed Potato by Calorimetric Method

The maximum growth rate (μmax) of Bacillus cereus was estimated using a non-destructive isothermal calorimetric method, and a growth prediction model was constructed based on the measurement results. SCD medium and mashed potato were inoculated with serial-diluted inoculum of B. cereus. Heat generation curves were determined using an isothermal calorimeter at 35, 25, and 15℃. The μmax was determined from the relationship between the increase in B. cereus cell number and incubation time, which was detected through the heat generation of the B. cereus biological process. Moreover, the growth prediction model was constructed using Ratkowsky's square-root model. The results of the growth prediction model based on the data of the calorimetric and conventional culture methods for SCD were expressed as √μCalmax=0.0354 (T-4.9)[R2=0.99] and √μCCMmax=0.0335 (T-5.0)[R2=0.99]; a similar equation was provided by both methods. Conversely, the results of the growth prediction model based on the calorimetric method data for mashed potato were given as √μCalmax=0.0390 (T-8.5)[R2=0.99]; the maximum growth rates at 30 and 20℃ were predicted as 0.70 and 0.20 (1/hr), respectively. The maximum growth rates obtained using the conventional culture method were 0.63 and 0.29 (1/hr), respectively, similar to the calorimetric method results. The predictive microbiological analysis using the calorimetric method enabled the rapid provision of a growth prediction equation, and the number of samples could be substantially reduced compared with that for the conventional culture method.

Development and validation of engineering charts: Heating time and optimal salt content prediction for microwave assisted thermal sterilization

Through decades of research and development efforts, Microwave Assisted Thermal Sterilization (MATS) systems started commercial operation for production of shelf-stable meals in 2019. It is now highly desirable to develop user-friendly tools to facilitate the development of commercial MATS processes. The aim of this research was to develop engineering charts by applying Maxwell's and heat transfer equations to illustrate the relationships among dielectric properties, temperature, salt content, product thickness and heating rate for microwave heating in a MATS system. Three G-T (Gezahegn-Tang) charts were developed for mashed potato, peas, and rice products with MATLAB software. The charts can be used to determine the heating temperature, time and optimum salt content for a maximum heating rate at the center of a product. Experimental validation tests using mashed potato samples confirmed that the temperature profiles measured at the cold spots of the samples in the microwave heating section of the MATS system were positively correlated with predicted temperatures from the chart (R2 = 0.94–0.99). Furthermore, the predicted optimal salt contents for 23 mm thick mashed potato (0.1%), 18 mm thick pea (0.5%) and 25 mm thick rice (1%) samples agreed with the experimental heating pattern test results. The optimal salt content is inversely proportional with a product temperature and thickness, which increases the microwave power decay before reaching the center. With the help of these charts, the food industry practitioners can save significant time and resources during the development of food products and schedules for the MATS processes.