Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes

Álvarez, María Dolores; Fernández, Cristina; Olivares García, María Dolores y Canet, Wenceslao (2011). Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes. "INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY", v. 45 (n. 10); pp. 2108-2118. ISSN 0950-5423. https://doi.org/10.1111/j.1365-2621.2010.02382.x.

Descripción

Título: Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes
Autor/es:
  • Álvarez, María Dolores
  • Fernández, Cristina
  • Olivares García, María Dolores
  • Canet, Wenceslao
Tipo de Documento: Artículo
Título de Revista/Publicación: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Fecha: Marzo 2011
Volumen: 45
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Otro
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Developing products having a high nutritional value and good storage stability during freezing is a challenge. Inulin (I) and extra virgin olive oil (EVOO) have interesting functional properties. The e?ect of the addition of I and EVOO blends at di?erent I:EVOO ratios (0:0, 0:60, 15:45, 30:30, 45:15, 60:0, 30:45 and 45:30) on the rheological, physical, sensory and structural properties of fresh and frozen ? thawed mashed potatoes formulated without and with added cryoprotectants was analysed and compared. Addition of I and EVOO (either alone or blended) reduced apparent viscosity and pseudoplasticity producing softer systems, indicating that both ingredients behave as soft ?llers. Samples with added I at the higher concentrations )1 (?45 g kg ) showed lower ?ow index and consistency, which is related to formation of smaller I particles; microphotographs indicated that gelling properties of I depended mostly upon processing. Frozen ? thawed samples were judged more acceptable and creamier than their fresh counterparts.

Más información

ID de Registro: 21716
Identificador DC: http://oa.upm.es/21716/
Identificador OAI: oai:oa.upm.es:21716
Identificador DOI: 10.1111/j.1365-2621.2010.02382.x
URL Oficial: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02382.x/abstract
Depositado por: Memoria Investigacion
Depositado el: 05 Feb 2014 15:17
Ultima Modificación: 21 Abr 2016 12:26
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