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

Álvarez, María Dolores and Fernández Martinez, María Cristina and Olivares García, María Dolores and Jiménez, María José and Canet, Wenceslao (2013). Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends. "International Journal of Food Properties", v. 16 (n. 8); pp. 1839-1859. ISSN 1094-2912. https://doi.org/10.1080/10942912.2011.610211.

Description

Title: Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends
Author/s:
  • Álvarez, María Dolores
  • Fernández Martinez, María Cristina
  • Olivares García, María Dolores
  • Jiménez, María José
  • Canet, Wenceslao
Item Type: Article
Título de Revista/Publicación: International Journal of Food Properties
Date: March 2013
ISSN: 1094-2912
Volume: 16
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 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 ?llers, but inulin was associated with increased?brousness 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.

More information

Item ID: 21717
DC Identifier: http://oa.upm.es/21717/
OAI Identifier: oai:oa.upm.es:21717
DOI: 10.1080/10942912.2011.610211
Official URL: http://www.tandfonline.com/doi/full/10.1080/10942912.2011.610211
Deposited by: Memoria Investigacion
Deposited on: 25 Nov 2013 15:07
Last Modified: 21 Apr 2016 12:27
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