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Title

Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoes

AuthorsÁlvarez, M. Dolores ; Fernández, Cristina; Canet, Wenceslao
Issue Date2011
PublisherJohn Wiley & Sons
CitationJournal of Food Process Engineering 34: 224- 250 (2011)
AbstractHydrocolloids and protein were added to fresh (F) and frozen/thawed (F/T) mashed potatoes in the form of mixtures of: (1) amidated low-methoxyl (ALM) pectin and xanthan gum (XG); (2) kappa-carrageenan (k-C) and XG; and (3) sodium caseinate (SC) and XG. F and F/T mashed potatoes without added biopolymers and with XG at 1.5 g/kg were also analyzed. Flow curves fit the power law and Casson models well ¿ and preferentially the first of these. The Cox¿Merz rule was not applicable to the steady and dynamic shear data on all of the mashed potatoes. In the F products, the departure of mashed potatoes¿biopolymer mixtures from the Cox¿Merz rule was XG concentrationdependent. It was concluded that most of the F mashed potatoes followed the linear modified Cox¿Merz rule, with h*(w) and ha(¿ ) well superimposed. However, after processing, the linearity ¿ or otherwise of the relationship between viscosities ¿ was more dependent on the type of biopolymer mixture. Also, in the case of the F/T mashed potatoes without added biopolymers and with added ALM/XG binary mixtures, the relationships may be considered linear. Conversely, in the case of F/T mashed potatoes with added XG alone and mixed with k-C and SC, small amplitude dynamic properties cannot be used directly to predict changes in texture perceived in the mouth given that the relationship between these properties and steady shear measurements is nonlinear. The effects of addition of either XG alone or binary mixtures to F and F/T mashed potatoes were very dependent on the magnitude of the strain deformation applied to the system (i.e., low strain in oscillatory shear and high strain in steady shear.
URIhttp://hdl.handle.net/10261/64520
DOIDOI: 10.1111/j.1745-4530.2008.00350.x
Identifiersdoi: DOI: 10.1111/j.1745-4530.2008.00350.x
issn: 0145-8876
Appears in Collections:(ICTAN) Artículos
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