Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of fresh and frozen/thawed mashed potatoes formulated with added cryoprotectants...

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Veröffentlicht in:	CYTA: journal of food 2018-01, Vol.16 (1), p.113-121
Hauptverfasser:	Miao, Wenhua, Hatab, Shaimaa, Gu, Yiwei, Wang, Lufeng, Xu, Xiaoyun, Pan, Siyi
Format:	Artikel
Sprache:	eng
Schlagworte:	aislado de proteína de soya Carrageenan caseinato de sodio congelamiento Cryoprotectants Cryoprotectors descongelamiento Fillers Flow rates Flow velocity Freeze-thawing freezing leche entera en polvo Mashed potato Newtonian fluids Non Newtonian fluids Potatoes Powder Proteins proteínas de suero de leche Pseudoplasticity Puré de papas reológico rheological Rheological properties Rheology sensorial sensory Sensory evaluation Sensory properties Shear flow Shear thinning (liquids) Sodium sodium caseinate soybean protein isolate Soybeans thawing Vegetables Viscosity Whey Whey protein whey proteins whole milk powder Xanthan Xanthan gum
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Beschreibung
Zusammenfassung:	In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of fresh and frozen/thawed mashed potatoes formulated with added cryoprotectants [kappa-carrageenan (κ-C) and xanthan gum (XG)] was compared. Steady shear flow rate curves indicated a non-Newtonian fluid and exhibited typical shear thinning (pseudoplastic) behavior (n
ISSN:	1947-6337 1947-6345
DOI:	10.1080/19476337.2017.1345982