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Comparative characterization of dietary fibre-Enriched Frozen/thawed mashed potatoes
Cita
Álvarez, María Dolores; Fernández Martinez, María Cristina; Olivares García, María Dolores y Canet, Wenceslao (2012). Comparative characterization of dietary fibre-Enriched Frozen/thawed mashed potatoes. "International Journal of Food Properties", v. 15 (n. 5); pp. 1022-1041. ISSN 1094-2912. https://doi.org/10.1080/10942912.2010.512501.
Descripción
| Título: | Comparative characterization of dietary fibre-Enriched Frozen/thawed mashed potatoes |
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| Autor/es: |
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| Tipo de Documento: | Artículo |
| Título de Revista/Publicación: | International Journal of Food Properties |
| Fecha: | Septiembre 2012 |
| Volumen: | 15 |
| Materias: | |
| Escuela: | E.T.S.I. Agrónomos (UPM) [antigua denominación] |
| Departamento: | Otro |
| Licencias Creative Commons: | Reconocimiento - Sin obra derivada - No comercial |
Resumen
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.
Más información
| ID de Registro: | 21715 |
|---|---|
| Identificador DC: | http://oa.upm.es/21715/ |
| Identificador OAI: | oai:oa.upm.es:21715 |
| Identificador DOI: | 10.1080/10942912.2010.512501 |
| URL Oficial: | http://www.tandfonline.com/doi/full/10.1080/10942912.2010.512501 |
| Depositado por: | Memoria Investigacion |
| Depositado el: | 25 Nov 2013 15:15 |
| Ultima Modificación: | 21 Abr 2016 12:26 |
