A rheological characterization of mashed potatoes enriched with soy protein isolate

Álvarez, María Dolores; Fernández Martinez, María Cristina; Olivares García, María Dolores y Canet, Wenceslao (2012). A rheological characterization of mashed potatoes enriched with soy protein isolate. "Food chemistry", v. 133 (n. 4); pp. 1274-1282. ISSN 0308-8146. https://doi.org/10.1016/j.foodchem.2011.05.111.

Descripción

Título: A rheological characterization of mashed potatoes enriched with soy protein isolate
Autor/es:
  • Álvarez, María Dolores
  • Fernández Martinez, María Cristina
  • Olivares García, María Dolores
  • Canet, Wenceslao
Tipo de Documento: Artículo
Título de Revista/Publicación: Food chemistry
Fecha: Marzo 2012
Volumen: 133
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

The effect of the addition of soy protein isolate (SPI) (0, 15, 30, 45 and 60 g kg ) on viscoelastic properties, large deformation measurements and microstructure of fresh (FM) and frozen/thawed (F/TM) mashed potatoes was investigated. Rheological data showed weak gel behaviour for both FM and F/TM potatoes without and with added SPI together with a signi?cant decrease of system viscoelasticity (G and G ) with increasing SPI volume fraction, primarily attributed to the no interaction between the amylose/amylopectine matrix and the dispersed SPI particles or aggregates as revealed by scanning electron microscopy (SEM). Micrographs also showed that SPI formed white coarse aggregates. A freeze/thaw cycle produced a more signi?cant decrease in viscoelastic functions, due to superior aggregation of denatured SPI and reduced water activity. In F/TM samples, high correlations between small and large deformation measurements were found. Results may be useful for technological applications in SPI-enriched.

Más información

ID de Registro: 21718
Identificador DC: http://oa.upm.es/21718/
Identificador OAI: oai:oa.upm.es:21718
Identificador DOI: 10.1016/j.foodchem.2011.05.111
URL Oficial: http://www.sciencedirect.com/science/article/pii/S0308814611008144
Depositado por: Memoria Investigacion
Depositado el: 26 Nov 2013 15:16
Ultima Modificación: 21 Abr 2016 12:27
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