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Sensory and texture properties of mashed potato incorporated with inulin and olive oil blends

AuthorsÁlvarez, M. Dolores ; Fernández, Cristina; Olivares, M. Dolores ; Jiménez, M. José ; Canet, Wenceslao
KeywordsPrincipal component analysis
Extra virgin olive oil
Sensory properties
Back extrusion
Mashed potatoes
Issue Date2013
PublisherTaylor & Francis
CitationInternational Journal of Food Properties 16: 1839- 1859 (2013)
AbstractThe effect of adding different ratios of inulin and extra virgin olive oil blends, formulated without (MPA) and with cryoprotectants (MPB), on texture properties of fresh mashed potatoes and frozen/thawed mashed potatoes was studied. Inulin and extra virgin olive oil behaved like soft fillers, but inulin was associated with increased fibrousness and extra virgin olive oil with increased creaminess. In the total dataset and frozen mashed potatoes, frozen/thawed mashed potatoes, and MPA subgroups, component 1 was a contrast between mechanical and surface textural attributes, whereas in MPB samples component 1 was determined by geometrical attributes. Addition of inulin at 30 g/kg and extra virgin olive oil at 45 g/kg is recommended. © 2013 Copyright Taylor & Francis Group, LLC.
Publisher version (URL)http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.610211#.Up7_z8TuJnE
Identifiersdoi: 10.1080/10942912.2011.610211
issn: 1094-2912
Appears in Collections:(ICTAN) Artículos
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