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Título: | A rheological characterisation of mashed potatoes enriched with soy protein isolate |
Autor: | Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC | Palabras clave: | Soy protein isolate Hydrocolloids Freezing Mechanical spectra Phase separation Texture |
Fecha de publicación: | may-2011 | Editor: | Elsevier | Citación: | Food Chemistry 133 (4) : 1274-1282 (2012) | Resumen: | The effect of the addition of soy protein isolate (SPI) (0, 15, 30, 45 and 60 g kg 1) 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 significant decrease of system viscoelasticity (G0 and G00) 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 significant 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 mashed potatoes. | Descripción: | 9 páginas, 5 figuras | URI: | http://hdl.handle.net/10261/55229 | DOI: | 10.1016/j.foodchem.2011.05.111 | ISSN: | 0308-8146 |
Aparece en las colecciones: | (ICTAN) Artículos |
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FOOD.CHEM.2.pdf | 840,81 kB | Adobe PDF | Visualizar/Abrir |
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