Mashed Potatoes Research Articles

Rheological, thermal and sensory properties of whey protein concentrate/pectin‐fortified mashed potatoes made from dehydrated flakes

SummaryThe effect of different amounts of whey protein concentrate (50–150 g kg−1), low and high methoxyl pectin (5–15 g kg−1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes was investigated. The response surface technique was used to analyse the effects of whey protein concentrate and pectin simultaneously on the consistency index, flow behaviour index, apparent viscosity and Casson plastic viscosity. Both whey protein concentrate and pectin decreased the consistency of the mashed potatoes weakening its structure in all concentrations assayed. Results suggest that whey protein concentrate interacts with high methoxyl pectin through non‐covalent interactions. Based on the sensory evaluation results, up to 100 g kg−1 whey protein concentrate with 15 g kg−1 of low methoxyl pectin and 15 g kg−1 of high methxyl pectin could be incorporated to dried mashed potatoes flakes without losing significantly the sensory quality of the product.

Effects of the Properties of Oil and Fats on the Ease of Swallowing Mashed Potato

Effects of the Properties of Oil and Fats on the Ease of Swallowing Mashed Potato

BIOPRESERVATION: HEAT/MASS TRANSFER CHALLENGES AND BIOCHEMICAL/GENETIC ADAPTATIONS IN BIOLOGICAL SYSTEMS.

Biopreservation is the science of extending the shelf life (storage time) of biological systems. The scientific field of biopreservation can be broadly classified into three distinct but interrelated research areas: Cryopreservation (storage by freezing), Desiccation (storage by drying) and Freeze-Drying (storage by freezing first and then sublimating the frozen water). Although, both freeze-frying and desiccation create products that are easier to store and transport, they have not, as yet, been successfully applied to store a variety of biological specimens. However, both these technologies have been quite successfully applied in a variety of fields including pharmaceutical sciences and food industry, as demonstrated by the easy availability of shelf-stable drugs and instant mashed potatoes! On the other hand freezing storage has a long and storied history of being used to transport biological specimen, over long distances, as far back as the time of the Pharaohs. However, the lack of portable refrigeration/freezing techniques (and the inviolate second law) limited the use of cryopreservation in every-day life, until the early 19th century. This short review will outline some of the challenges and opportunities in the fields of engineering, heat and mass transfer, biochemical and genetic adaptations in the preservation of biological systems.

油脂を添加したマッシュポテトの飲み込み特性と力学的特性に及ぼす温度の影響

油脂を添加したマッシュポテトの飲み込み特性と力学的特性に及ぼす温度の影響

Changes in the Properties of the Bolus While Chewing Mashed Potato with Added Oil and Fats

Changes in the Properties of the Bolus While Chewing Mashed Potato with Added Oil and Fats

The dynamic continence challenge - a simple test to predict faecal continence prior to colostomy closure

A common problem in clinical practice is predicting whether a patient will be continent after treatment of a severe perineal injury. Several tests have been described. Anal manometry is unreliable; continence can be normal with low pressures, and poor with high or normal pressures. Endo-anal ultrasound only illustrates anatomical sphincter integrity. The saline continence test involves the quite unphysiological instilling of saline into the rectum, and assessing seepage. What is needed in the prediction of continence is a normal stool simulator. We propose the use of powdered instant mashed potato reconstituted with water to the consistency of faeces. About 100 - 150 ml is introduced into the rectum using a catheter-tipped syringe. The patient is instructed to walk around for half an hour. On return the underwear is examined for any soiling. If there is no leakage the colostomy may be reversed. Over the past 15 years, 53 patients have undergone this test. In 47 patients there was no leakage, all had their stomas reversed, and none was incontinent during follow-up. The dynamic continence challenge is an accurate physiological test that allows clinicians to simulate the effects of colostomy reversal and assess a patient's continence before actually proceeding to the reversal.

Food menus evaluation for most liked products in children from Puna, region of Argentina

The aim of this study was to investigate the acceptability of varied food menus, preferred by children of 11–14years located at Puna (3500m.a.s.l.), in young urban people. The children drew “the preferred menu” which showed that the consumption of vegetables as a main course was comfortable when it was consumed in the form of soups and mixed vegetables. However, some imbalances were detected when evaluating the percentage of daily nutritional values and the caloric distribution of nutrients. Consumer’s hedonic scores showed significant acceptability to the cheese empanadas, Andean potato cake and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber.

Texture and savoury taste influences on food intake in a realistic hot lunch time meal

Background: Previous studies with model foods have shown that softer textures lead to higher eating rates and higher ad libitum food intake and higher intensity of salt taste has been shown to result in a lower ad libitum food intake. These observations have yet to be replicated in the context of realistic solid hot meal components. Aim: The objective of the present study was to assess the effect of texture and taste on the ad libitum intake of a realistic hot lunchtime meal. Methods: The meals consisted of potatoes, carrots, steak and gravy varied according to a 2 (texture: mashed vs. whole) × 2 (taste: standard taste vs. strong taste) design. The texture dimension referred to mashed potatoes, mashed carrots and pieces of steak vs. whole boiled potatoes, whole boiled carrots and whole steak. The taste was varied by manipulating the taste intensity of the gravy to be either standard or high intensity savoury taste. The current study used a between groups, single course ad libitum design whereby subjects were recruited for a one off meal study, during which their food intake was measured. The four groups consisted of about 40 subjects (mashed, standard, n=37; mashed, savoury n=39; whole, standard n=40; and whole, savoury n=41) matched for age (average age=44.8±5.3), gender (on average 19 males and 20 females), normal BMI (average 22.6±1.7) and dietary restraint score (DEBQ score=1.74±0.6). Results: The results showed that the estimated means of the intake of the two mashed conditions was 563.2±20.3g and intake of whole meal was 527.5±20.0g (p=0.23). The texture effect was significant in the higher savoury condition with an average of 91g less food consumed in the solid-savoury meal than in the mashed–savoury meal. This effect was not replicated in the standard gravy condition, with no significant difference between solid and mashed textures. This was reflected in an interaction effect that was approaching significance (p=0.051). The estimated mean eating rate in the two mashed conditions was 57.0±2.5g and was significantly higher than the whole meal condition (47.2±2.5g (p<0.05), with no difference in eating rate between the standard and savoury gravy conditions. Discussion: Although interpretation was made difficult by the between groups design and the interaction between taste*texture, the results nonetheless confirm the effect of texture on eating rate and ad libitum intake for solid savoury meal components. The impact of taste on ad libitum intake of a solid meal remains unclear. We conclude that people consumed more of the meal when the food was simultaneously mashed and savoury. Food texture may be used to produce slower eating rates that result in a reduced overall energy intake within a realistic hot lunchtime meal.

Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation

Background: The modern food supply is often dominated by a large variety of energy dense, softly textured foods that can be eaten quickly. Previous studies suggest that particular oral processing characteristics such as large bite size and lack of chewing activity contribute to the low satiating efficiency of these foods. To better design meals that promote greater feelings of satiation, we need an accurate picture of the oral processing characteristics of a range of solid food items that could be used to replace softer textures during a normal hot meal. Aim: The primary aim of this study was to establish an accurate picture of the oral processing characteristics of a set of solid savoury meal components. The secondary aim was to determine the associations between oral processing characteristics, food composition, sensory properties, and expected satiation. Methods: In a within subjects design, 15 subjects consumed 50g of 35 different savoury food items over 5 sessions. The 35 foods represented various staples, vegetables and protein rich foods such a meat and fish. Subjects were video-recorded during consumption and measures included observed number of bites, number of chews, number of swallows and derived measures such as chewing rate, eating rate, bite size, and oral exposure time. Subjects rated expected satiation for a standard 200g portion of each food using a 100mm and the sensory differences between foods were quantified using descriptive analysis with a trained sensory panel. Statistical analysis focussed on the oral processing characteristics and associations between nutritional, sensory and expected satiation parameters of each food. Results: Average number of chews for 50g of food varied from 27 for mashed potatoes to 488 for tortilla chips. Oral exposure time was highly correlated with the total number of chews, and varied from 27s for canned tomatoes to 350s for tortilla chips. Chewing rate was relatively constant with an overall average chewing rate of approximately 1chew/s. Differences in oral processing were not correlated with any macronutrients specifically. Expected satiation was positively related to protein and the sensory attributes chewiness and saltiness. Foods that consumed in smaller bites, were chewed more and for longer and expected to impart a higher satiation. Discussion: This study shows a large and reliable variation in oral exposure time, number of required chews before swallowing and expected satiation across a wide variety of foods. We conclude that bite size and oral-sensory exposure time could contribute to higher satiation within a meal for equal calories.

Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes

The potential use of commercial fibres (pea fibre, inulin, and their blends), as fibre-enriching agents in frozen/thawed mashed potatoes was reported. Pea fibre and inulin supplementations conferred hardness and softness to the product, respectively. Differences were attributed to the relationship of the fibre with the potato starch matrix. The association of pea fibre at low concentration (<15 g/kg mashed potatoes) and inulin at high concentration (>45 g/kg) is strongly encouraged to fortify the diet without promoting negative effects on textural and rheological properties of frozen/thawed mashed potatoes or colour and overall acceptability of the resulting products.

Sweet and Salt Pleasantness Are Not Related to Nutritional Status

The aim of this study was to investigate the relationship among nutritional status, taste sensitivity and pleasantness in overweight individuals. Threshold sensitivity of salt and sweet was determined by a two-alternative forced choice question involving each compound present at five different concentrations. Subjects received concentrated orange juice containing five different concentrations of sucrose (1%, 3%, 5%, 7% and 9% w / w).Pleasantness of salt was evaluated using mashed potato prepared at five different concentrations of salt 0%, 0.5%, 1.0%, 1.5% and 2.0% (w / w). A difference for sweet taste was observed between the groups studied, with lower sweet taste sensitivity thresholds detected in overweight subjects.

Survival and Germination of Bacillus cereus Spores without Outgrowth or Enterotoxin Production during In Vitro Simulation of Gastrointestinal Transit

To study the gastrointestinal survival and enterotoxin production of the food-borne pathogen Bacillus cereus, an in vitro simulation experiment was developed to mimic gastrointestinal passage in 5 phases: (i) the mouth, (ii) the stomach, with gradual pH decrease and fractional emptying, (iii) the duodenum, with high concentrations of bile and digestive enzymes, (iv) dialysis to ensure bile reabsorption, and (v) the ileum, with competing human intestinal bacteria. Four different B. cereus strains were cultivated and sporulated in mashed potato medium to obtain an inoculum of 7.0 log spores/ml. The spores showed survival and germination during the in vitro simulation of gastrointestinal passage, but vegetative outgrowth of the spores was suppressed by the intestinal bacteria during the final ileum phase. No bacterial proliferation or enterotoxin production was observed, despite the high inoculum levels. Little strain variability was observed: except for the psychrotrophic food isolate, the spores of all strains survived well throughout the gastrointestinal passage. The in vitro simulation experiments investigated the survival and enterotoxin production of B. cereus in the gastrointestinal lumen. The results obtained support the hypothesis that localized interaction of B. cereus with the host's epithelium is required for diarrheal food poisoning.

The effects of sitagliptin on gastric emptying in healthy humans – a randomised, controlled study

The rate of gastric emptying (GE) and subsequent release of the incretin hormones, glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic peptide (GIP) are critical determinants of postprandial glycaemia in health and type 2 diabetes. Slowing of GE may be the dominant mechanism by which exogenous GLP-1, and some GLP-1 analogues, improve postprandial glycaemia. To determine the effect of sitagliptin on GE in healthy subjects, and the relationships between GE with glycaemia and incretin hormone secretion. Fifteen volunteers (22.8 ± 0.7 years) were studied on two occasions following 2 days dosing with sitagliptin (100 mg/day) or placebo. GE (scintigraphy), glycaemia and plasma GLP-1 and GIP (total and intact), insulin and glucagon were measured for 240 min following a mashed potato meal (1808 kJ). There was no difference in GE between sitgaliptin and placebo [50% emptying time (T50): P = 0.4]. Mean blood glucose was slightly less (P = 0.02) on sitagliptin. Sitagliptin reduced plasma glucagon between 75 and 120 min (P < 0.05), and increased intact GLP-1 (P = 0.0002) and intact GIP (P = 0.0001) by approximately twofold, but reduced total GIP (P = 0.0003) and had no effect on total GLP-1 (P = 0.16) or insulin (P = 0.75). On sitagliptin the initial rise in blood glucose (r = -0.66, P = 0.008) and the intact GIP response (r = -0.66, P = 0.007) were inversely related, whereas the intact GLP-1 response was related directly (r = 0.52, P = 0.05) to the T50. While the effects of sitagliptin on glycaemic control are unlikely to relate to slowing of GE in healthy humans, the rate of GE is a significant determinant of postprandial glycaemia on sitagliptin.

Simultaneous and sequential comparisons of food quantity and consumption

Two experiments explored how food-quantity comparisons affect judgments of food quantity and consumption. In Experiment 1, participants viewed drawings of portions of mashed potatoes presented either simultaneously or sequentially and later recalled sizes from memory. The observed biases in memory for size were consistent with previous research on the biases in judgments of the sizes of geometric shapes when shapes were presented simultaneously or sequentially. In Experiment 2, participants viewed two serving bowls of pasta salad presented either simultaneously or sequentially and consumed as much or as little as they wished from the smaller bowl. Consistent with previous findings suggesting that the quantities people consume are inversely related to biases in judgments of quantity, the effects observed in Experiment 1 were flipped in Experiment 2. These results suggest that food consumption is likely to be affected by comparison quantities and the effects of comparison quantities will depend on whether quantities are presented simultaneously or sequentially.

Intestinal Obstruction Caused by Potato Bezoar in Infancy: A Report of Three Cases

We present a report of three young infants with unusual intestinal obstruction caused by potato bezoar. They presented with vomiting, irritable crying, and abdominal distention. Barium gastrointestinal series clearly revealed intraluminal filling defect in the duodenum in two cases and ileum in one. Those bezoars in the pylorus and duodenal bulb were all successfully retrieved endoscopically. The patient's abdominal symptoms subsided after the bezoars were eliminated; no subsequent gastrointestinal events occurred in the following months. The authors believe that the occurrence of these cases suggest that feeding mashed potato to young infants (≤4 months) should be prohibited because it can result in bezoar formation.

Effects of different sweet preloads on incretin hormone secretion, gastric emptying, and postprandial glycemia in healthy humans

Macronutrient "preloads" can stimulate glucagon-like peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), slow gastric emptying, and reduce postprandial glycemic excursions. After sweet preloads, these effects may be signaled by sodium-glucose cotransporter-1 (SGLT1), sweet taste receptors, or both. We determined the effects of 4 sweet preloads on GIP and GLP-1 release, gastric emptying, and postprandial glycemia. Ten healthy subjects were studied on 4 separate occasions each. A preload drink containing 40 g glucose, 40 g tagatose/isomalt mixture (TIM), 40 g 3-O-methylglucose (3OMG; a nonmetabolized substrate of SGLT1), or 60 mg sucralose was consumed 15 min before a (13)C-octanoic acid-labeled mashed potato meal. Blood glucose, plasma total GLP-1 and GIP, serum insulin, and gastric emptying were determined. Both glucose and 3OMG stimulated GLP-1 and GIP release in advance of the meal (each P < 0.05), whereas TIM and sucralose did not. The overall postprandial GLP-1 response was greater after glucose, 3OMG, and TIM than after sucralose (P < 0.05), albeit later after TIM than the other preloads. The blood glucose and insulin responses in the first 30 min after the meal were greatest after glucose (each P < 0.05). Gastric emptying was slower after both 3OMG and TIM than after sucralose (each P < 0.05). In healthy humans, SGLT1 substrates stimulate GLP-1 and GIP and slow gastric emptying, regardless of whether they are metabolized, whereas the artificial sweetener sucralose does not. Poorly absorbed sweet tastants (TIM), which probably expose a greater length of gut to nutrients, result in delayed GLP-1 secretion but not in delayed GIP release. These observations have the potential to optimize the use of preloads for glycemic control. This trial was registered at www.actr.org.au as ACTRN12611000775910.

The Great Portion Debate

The Great Portion Debate

Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men

Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and urinary excretion of VC in human subjects. After overnight fasting, five healthy Japanese men between 22 and 27 years of age consumed 87 g mashed potatoes and 282 g potato chips. Each portion contained 50 mg of VC, 50 mg VC in mineral water and mineral water. Before and after a single episode of ingestion, blood and urine samples were collected every 30 min or 1 h for 8 h. When measured by subtraction of the initial baseline value before administration of potatoes from the values measured throughout the 8 h test period, plasma VC concentrations increased almost linearly up to 3 h. Subsequently, the values of potato-fed subjects were higher than those of water, but did not differ significantly from those of VC in water (P = 0·14 and P = 0·5). Less VC tended to be excreted in urine during the 8 h test than VC in water alone (17·0 (sem 7·5) and 25·9 (sem 8·8) v. 47·9 (sem 17·9) μmol/mmol creatinine). Upon human consumption, mashed potatoes and potato chips provide VC content that is effectively absorbed in the intestine and transferred to the blood. Clearly, potatoes are a readily available source of dietary VC.

3-Chloropropane-1,2-diol fatty acid esters in potato products

The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In a majority of the samples, free 3-CPD amount was under the limit of detection (&amp;lt; 3 &amp;mu;g/kg) or under the limit of quantification (&amp;lt; 9 &amp;mu;g/kg). Higher concentrations of free 3-CPD were found in potato flakes (37 &amp;mu;g/kg) and seven samples of potato crisps (10.4&amp;ndash;46.2 &amp;micro;g/kg).&lt;br /&gt;Low concentrations of bound 3-CPD were present in raw potatoes (2 &amp;mu;g/kg), potato flakes (18 &amp;micro;g/kg), mashed potatoes (38 &amp;micro;g/kg) and potato dumplings (10&amp;ndash;13 &amp;micro;g/kg). Higher levels of bound 3-CPD occurred in fried potato products. The amount of bound 3-CPD in pre-fried French fries was 27&amp;ndash;64 &amp;micro;g/kg, in fried French fries its content was 100&amp;ndash;258 &amp;micro;g/kg. In potato crisps, the bound 3-CPD amount was 98&amp;ndash;2201 &amp;micro;g/kg. A striking difference was observed between the levels of bound 3-CPD in crisps fried in rapeseed oil and in fractionated palm oil (palmolein). For that reason, the changes were studied of the bound 3-CPD levels in palm oil after heating and in blends of rapeseed and palm oil during frying. It was proven that the frying oils absorbed into the fried potato products represent the main source of bound 3-CPD.

FUNCTIONALITY OF AMIDATED LOW METHOXYL PECTIN AND XANTHAN GUM BLENDS ON THE TEXTURE AND COLOR OF MASHED POTATOES

ABSTRACT Blends of amidated low methoxyl (ALM) pectin and xanthan gum (XG) were added to fresh (F) and frozen/thawed (F/T) mashed potatoes. Product was tested by instrumental texture profile (TPA), color, expressible water (Ew) and sensory analyses. A central composite rotatable experimental design was used to study the effects of variation on ALM pectin (1.5–4.5 g/kg) and XG (0.5–2.5 g/kg) concentrations. The effects were highly dependent on the levels of ALM and XG added, although XG influenced the mechanical behavior, color and water‐holding capacity of the mashed potatoes more than ALM pectin. F and F/T mashed potatoes with 3 g/kg added ALM pectin and 2.91 g/kg added XG exhibited the greatest consistency, adhesiveness and gumminess, which could be associated with an increase in the amount of XG–water interactions. Instrumental and sensory tests showed that, when 3 g/kg of ALM pectin and 1.5 g/kg of XG were included in the formulation, the mechanical and functional properties of F/T product were very acceptable, with almost no detectable changes in color attributes, and very good overall acceptability (OA) associated with a pronounced creamy sensation conferred by the XG.PRACTICAL APPLICATIONSMost frozen products exhibit some loss of quality due to freezing, frozen storage and thawing. In the case of mashed potatoes, freezing and thawing has a detrimental effect on physical properties and water‐holding capacity (WHC). The results show that the quality after freezing and thawing may be improved by the addition of 3 g/kg of amidated low methoxyl pectin and 1.5 g/kg of xanthan gum, incorporation of dietary fiber, improvement of mashed potatoes texture by retarding starch retrogradation and increasing WHC, and enhancing the principal characteristics determining consumer acceptance. These results have important implications for the production of frozen/thawed mashed potatoes with improved sensory quality and freeze‐thaw stability over time.