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Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends

AuthorsÁlvarez, M. Dolores ; Fernández, Cristina; Canet, Wenceslao
Issue Date2009
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 89: 2115- 2127 (2009)
AbstractBACKGROUND: To ameliorate the detrimental effects of freezing and thawing, blends of k-carrageenan (k-C) and xanthan gum (XG) were added to frozen/thawed mashed potatoes (F/TM potatoes). Product was tested by textural and rheological measurements, other quality parameters and sensory analyses. The effects of variation in levels of k-C (1.5-4.5 g kg-1) and XG (0.5-2.5 g kg-1) concentrations were studied. RESULTS: Instrumental measurements and sensory analyses indicated that 4.5 g kg-1 k-C and 2.5 g kg-1 XG provided better thickening.k-Cprovided theappropriate texture, while XGimpartedcreaminessto theproduct, which could be associatedwith an increasein theamountof XG-water interactions.Additionof k-Chadamajor impact on texturalproperties, gel strengthand viscoelasticbehaviour,whereasXGinfluencedsteadyproperties,colour,water-holdingcapacity(WHC)andoverallacceptability (OA). CONCLUSION: The OA of F/TM potatoes was mostly improved by addition of cryoprotectant blends, which is ascribed to improvement of F/TM potatoes texture by retarding starch retrogradation, increasing WHC, and enhancing the principal characteristics determining consumer acceptance. Creaminess was the most crucial factor for OA of the products. Addition of both polysaccharides at a low concentration (each cryoprotectant at 1.5 g kg-1) is recommended. © 2009 Society of Chemical Industry.
Identifiersdoi: 10.1002/jsfa.3702
issn: 0022-5142
Appears in Collections:(IF) Artículos
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