Texture perception determined by doy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features

Álvarez, María Dolores; Jiménez, María José; Olivares García, María Dolores; Barrios, L. y Canet, Wenceslao (2012). Texture perception determined by doy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features. "Journal of Texture Studies", v. 43 (n. 5); pp. 361-374. ISSN 0022-4901. https://doi.org/10.1111/j.1745-4603.2012.00347.

Descripción

Título: Texture perception determined by doy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features
Autor/es:
  • Álvarez, María Dolores
  • Jiménez, María José
  • Olivares García, María Dolores
  • Barrios, L.
  • Canet, Wenceslao
Tipo de Documento: Artículo
Título de Revista/Publicación: Journal of Texture Studies
Fecha: 27 Junio 2012
Volumen: 43
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

This study evaluated the effect of adding soy protein isolate (SPI) and long-chain perception, trained and untrained panel inulin (INL) blends with 10 different SPI : INL ratios on the textural, rheological and 17 microstructural properties of freshly made and frozen/thawed potato puree. All the potato puree samples were subjected to a sensory texture pro?le analysis and a 21 trained panel rated the intensity of six descriptors, while an untrained panel did the same on six selected frozen/thawed products. The main SPI : INL ratio effect remained signi?cant for all the descriptors evaluated, when the analysis of variance was applied considering the untrained assessors as random effects. However, only trained panel scores for creaminess corresponded well with untrained assessor. Rheological ?ow index values were linked with variations in perceived consistency, and geometric and surface textural attributes were explained by structural features such as the presence of INL crystallites and SPI coarse strands.

Más información

ID de Registro: 21719
Identificador DC: http://oa.upm.es/21719/
Identificador OAI: oai:oa.upm.es:21719
Identificador DOI: 10.1111/j.1745-4603.2012.00347
URL Oficial: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4603.2012.00347.x/abstract
Depositado por: Memoria Investigacion
Depositado el: 26 Nov 2013 15:03
Ultima Modificación: 31 Oct 2014 23:56
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