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Rheological behaviour and functionality of inulin‐extra virgin olive oil‐based mashed potatoes
Author(s) -
Alvarez María Dolores,
Fernández Cristina,
Olivares María Dolores,
Canet Wenceslao
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02382.x
Subject(s) - food science , rheology , inulin , chemistry , olive oil , cryoprotectant , consistency index , apparent viscosity , viscosity , materials science , biology , composite material , embryo , cryopreservation , microbiology and biotechnology
Summary Developing 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.