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Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes

AuthorsÁlvarez, M. Dolores ; Fernández, Cristina; Olivares, M. Dolores ; Canet, Wenceslao
Issue Date2010
CitationInternational Journal of Food Science and Technology 45: 2108- 2118 (2010)
AbstractDeveloping products having a high nutritional value and good storage stability during freezing is a challenge. Inulin (I) and extra virgin olive oil (EVOO) have interesting functional properties. The effect of the addition of I and EVOO blends at different I:EVOO ratios (0:0, 0:60, 15:45, 30:30, 45:15, 60:0, 30:45 and 45:30) on the rheological, physical, sensory and structural properties of fresh and frozen/thawed mashed potatoes formulated without and with added cryoprotectants was analysed and compared. Addition of I and EVOO (either alone or blended) reduced apparent viscosity and pseudoplasticity producing softer systems, indicating that both ingredients behave as soft fillers. Samples with added I at the higher concentrations (≥45 g kg-1) showed lower flow index and consistency, which is related to formation of smaller I particles; microphotographs indicated that gelling properties of I depended mostly upon processing. Frozen/thawed samples were judged more acceptable and creamier than their fresh counterparts. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology.
Identifiersdoi: 10.1111/j.1365-2621.2010.02382.x
issn: 0950-5423
Appears in Collections:(ICTAN) Artículos
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