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A rheological characterisation of mashed potatoes enriched with soy protein isolate

AuthorsÁlvarez, M. Dolores ; Fernández, Cristina; Olivares, M. Dolores ; Canet, Wenceslao
KeywordsSoy protein isolate
Mechanical spectra
Phase separation
Issue DateMay-2011
CitationFood Chemistry 133 (4) : 1274-1282 (2012)
AbstractThe 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.
Description9 páginas, 5 figuras
Appears in Collections:(ICTAN) Artículos
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