Sensory and texture properties of mashed potato incorporated with inulin and olive oil blends

The effect of adding different ratios of inulin and extra virgin olive oil blends, formulated without (MPA) and with cryoprotectants (MPB), on texture properties of fresh mashed potatoes and frozen/thawed mashed potatoes was studied. Inulin and extra virgin olive oil behaved like soft fillers, but inulin was associated with increased fibrousness and extra virgin olive oil with increased creaminess. In the total dataset and frozen mashed potatoes, frozen/thawed mashed potatoes, and MPA subgroups, component 1 was a contrast between mechanical and surface textural attributes, whereas in MPB samples component 1 was determined by geometrical attributes. Addition of inulin at 30 g/kg and extra virgin olive oil at 45 g/kg is recommended. © 2013 Copyright Taylor & Francis Group, LLC.

Bibliographic Details

Main Authors:	Álvarez, M. Dolores, Fernández, Cristina, Olivares, M. Dolores, Jiménez, M. José, Canet, Wenceslao
Format:	artículo biblioteca
Language:	English
Published:	Taylor & Francis 2013
Subjects:	Principal component analysis, Extra virgin olive oil, Sensory properties, Back extrusion, Inulin, Mashed potatoes,
Online Access:	http://hdl.handle.net/10261/88108
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