Comparative characterization of dietary fibre-Enriched Frozen/thawed mashed potatoes

Álvarez, María Dolores and Fernández Martinez, María Cristina and Olivares García, María Dolores and 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.

Description

Title: Comparative characterization of dietary fibre-Enriched Frozen/thawed mashed potatoes
Author/s:
  • Álvarez, María Dolores
  • Fernández Martinez, María Cristina
  • Olivares García, María Dolores
  • Canet, Wenceslao
Item Type: Article
Título de Revista/Publicación: International Journal of Food Properties
Date: September 2012
ISSN: 1094-2912
Volume: 15
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Otro
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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.

More information

Item ID: 21715
DC Identifier: http://oa.upm.es/21715/
OAI Identifier: oai:oa.upm.es:21715
DOI: 10.1080/10942912.2010.512501
Official URL: http://www.tandfonline.com/doi/full/10.1080/10942912.2010.512501
Deposited by: Memoria Investigacion
Deposited on: 25 Nov 2013 15:15
Last Modified: 21 Apr 2016 12:26
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