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Artículo

Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

Conforti, Paula AndreaIcon ; Lupano, Cecilia ElenaIcon ; Yamul, Diego KarimIcon
Fecha de publicación: 05/2013
Editorial: Wiley Blackwell Publishing, Inc
Revista: International Journal Of Food Science And Technology
ISSN: 0950-5423
e-ISSN: 1365-2621
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes was investigated. The response surface technique was used to analyse the effects of whey protein concentrate and pectin simultaneously on the consistency index, flow behaviour index, apparent viscosity and Casson plastic viscosity. Both whey protein concentrate and pectin decreased the consistency of the mashed potatoes weakening its structure in all concentrations assayed. Results suggest that whey protein concentrate interacts with high methoxyl pectin through non-covalent interactions. Based on the sensory evaluation results, up to 100 g kg 1 whey protein concentrate with 15 g kg 1 of low methoxyl pectin and 15 g kg 1 of high methxyl pectin could be incorporated to dried mashed potatoes flakes without losing significantly the sensory quality of the product.
Palabras clave: Food Fortification , Functional Properties , Pectin , Response Surface Methodology , Rheology , Sensory Evaluation
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/10604
DOI: http://dx.doi.org/10.1111/ijfs.12059
URL: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12059/abstract
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Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Conforti, Paula Andrea; Lupano, Cecilia Elena; Yamul, Diego Karim; Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes; Wiley Blackwell Publishing, Inc; International Journal Of Food Science And Technology; 48; 5; 5-2013; 1035-1040
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