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

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

Description

Title: Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes
Author/s:
  • Álvarez, María Dolores
  • Fernández, Cristina
  • Olivares García, María Dolores
  • Canet, Wenceslao
Item Type: Article
Título de Revista/Publicación: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Date: March 2011
ISSN: 0950-5423
Volume: 45
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

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.

More information

Item ID: 21716
DC Identifier: http://oa.upm.es/21716/
OAI Identifier: oai:oa.upm.es:21716
DOI: 10.1111/j.1365-2621.2010.02382.x
Official URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02382.x/abstract
Deposited by: Memoria Investigacion
Deposited on: 05 Feb 2014 15:17
Last Modified: 21 Apr 2016 12:26
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