Citation
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.
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.