Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes
13 páginas, 7 figuras, 2 tablas.
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| Format: | capítulo de libro biblioteca |
| Language: | English |
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Global Science Books
2011
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| Subjects: | Cryoprotectant, Extra virgin olive oil, Flow behaviour, Mashed potatoes, Processing, Sensory analysis, |
| Online Access: | http://hdl.handle.net/10261/50066 |
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dig-ictan-es-10261-500662018-11-29T12:00:59Z Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes Álvarez, M. Dolores Fernández, Cristina Canet, Wenceslao Cryoprotectant Extra virgin olive oil Flow behaviour Mashed potatoes Processing Sensory analysis 13 páginas, 7 figuras, 2 tablas. Extra virgin olive oil (EVOO) has interesting nutritional characteristics, which are linked to its biophenols content with very important antioxidant properties. The aims of this work were to investigate the effect of the addition of EVOO at four concentrations (0, 10, 25 and 50 g kg-1) on flow behaviour and sensory attributes of fresh and frozen/thawed mashed potatoes (FMP and F/TMP respectively) formulated with and without added cryoprotectants (kappa-carrageenan (κ-C) and xanthan gum (XG) (each cryoprotectant at 1.5 g kg-1). Other steady shear and yield stress data, colour, expressible water (Ew) and overall acceptability (OA) were also examined. All the samples displayed shear-thinning flow behaviour. Results showed that between the factors under consideration, EVOO concentration was the factor that set the minor difference among the most of the rheological properties, whereas the addition of κ-C + XG resulted in main differences between mashed potatoes (MP). However, EVOO concentration set the major difference among the OA of the samples. Increase of EVOO content produced softer systems due to increasing droplet concentration, whereas addition of cryoprotectants led to more structured systems related to the gelling properties of κ-C. Processing also affected the flow behaviour of the MP, but the effect depended on the absence or presence of cryoprotectants. EVOO would appear to provoke perceptions of creaminess/softness, whereas κ-C and XG provokes perceptions of creaminess/thickness. Very good correlations with sensory perceived consistency were found in the cases of pseudoplasticity for the FMP samples (r2 = 0.947) and apparent viscosity for the F/TMP ones (r2 = 0.935). These results have important implications for the production of F/TMP with improved sensory quality and freeze–thaw stability, at once that giving a functional value to the product. Ministerio de Ciencia e Innovación (AGL2007-62851) Peer reviewed 2012-05-24T10:52:12Z 2012-05-24T10:52:12Z 2011 capítulo de libro http://purl.org/coar/resource_type/c_3248 Food-Potato V,27-39, (2011) 978-4-903313-78-8 http://hdl.handle.net/10261/50066 en none Global Science Books |
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biblioteca |
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Europa del Sur |
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Biblioteca del ICTAN España |
| language |
English |
| topic |
Cryoprotectant Extra virgin olive oil Flow behaviour Mashed potatoes Processing Sensory analysis Cryoprotectant Extra virgin olive oil Flow behaviour Mashed potatoes Processing Sensory analysis |
| spellingShingle |
Cryoprotectant Extra virgin olive oil Flow behaviour Mashed potatoes Processing Sensory analysis Cryoprotectant Extra virgin olive oil Flow behaviour Mashed potatoes Processing Sensory analysis Álvarez, M. Dolores Fernández, Cristina Canet, Wenceslao Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes |
| description |
13 páginas, 7 figuras, 2 tablas. |
| format |
capítulo de libro |
| topic_facet |
Cryoprotectant Extra virgin olive oil Flow behaviour Mashed potatoes Processing Sensory analysis |
| author |
Álvarez, M. Dolores Fernández, Cristina Canet, Wenceslao |
| author_facet |
Álvarez, M. Dolores Fernández, Cristina Canet, Wenceslao |
| author_sort |
Álvarez, M. Dolores |
| title |
Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes |
| title_short |
Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes |
| title_full |
Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes |
| title_fullStr |
Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes |
| title_full_unstemmed |
Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes |
| title_sort |
flow behaviour and sensory properties of extra virgin oive oil-enriched mashed potatoes |
| publisher |
Global Science Books |
| publishDate |
2011 |
| url |
http://hdl.handle.net/10261/50066 |
| work_keys_str_mv |
AT alvarezmdolores flowbehaviourandsensorypropertiesofextravirginoiveoilenrichedmashedpotatoes AT fernandezcristina flowbehaviourandsensorypropertiesofextravirginoiveoilenrichedmashedpotatoes AT canetwenceslao flowbehaviourandsensorypropertiesofextravirginoiveoilenrichedmashedpotatoes |
| _version_ |
1777670377313402880 |