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Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes

AutorÁlvarez, M. Dolores ; Fernández, Cristina; Canet, Wenceslao
Palabras claveCryoprotectant
Extra virgin olive oil
Flow behaviour
Mashed potatoes
Processing
Sensory analysis
Fecha de publicación2011
EditorGlobal Science Books
CitaciónFood-Potato V,27-39, (2011)
ResumenExtra virgin olive oil (EVOO) has interesting nutritional characteristics, which are linked to its biophenols content with very important antioxidant properties. The aims of this work were to investigate the effect of the addition of EVOO at four concentrations (0, 10, 25 and 50 g kg-1) on flow behaviour and sensory attributes of fresh and frozen/thawed mashed potatoes (FMP and F/TMP respectively) formulated with and without added cryoprotectants (kappa-carrageenan (κ-C) and xanthan gum (XG) (each cryoprotectant at 1.5 g kg-1). Other steady shear and yield stress data, colour, expressible water (Ew) and overall acceptability (OA) were also examined. All the samples displayed shear-thinning flow behaviour. Results showed that between the factors under consideration, EVOO concentration was the factor that set the minor difference among the most of the rheological properties, whereas the addition of κ-C + XG resulted in main differences between mashed potatoes (MP). However, EVOO concentration set the major difference among the OA of the samples. Increase of EVOO content produced softer systems due to increasing droplet concentration, whereas addition of cryoprotectants led to more structured systems related to the gelling properties of κ-C. Processing also affected the flow behaviour of the MP, but the effect depended on the absence or presence of cryoprotectants. EVOO would appear to provoke perceptions of creaminess/softness, whereas κ-C and XG provokes perceptions of creaminess/thickness. Very good correlations with sensory perceived consistency were found in the cases of pseudoplasticity for the FMP samples (r2 = 0.947) and apparent viscosity for the F/TMP ones (r2 = 0.935). These results have important implications for the production of F/TMP with improved sensory quality and freeze–thaw stability, at once that giving a functional value to the product.
Descripción13 páginas, 7 figuras, 2 tablas.
URIhttp://hdl.handle.net/10261/50066
ISBN978-4-903313-78-8
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