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 |
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| creator | Miao, Wenhua Hatab, Shaimaa Gu, Yiwei Wang, Lufeng Xu, Xiaoyun Pan, Siyi |
| description | 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 |
| doi_str_mv | 10.1080/19476337.2017.1345982 |
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app
) of fresh mashed potatoes (FMP) and frozen/thawed mashed potatoes (F/TMP) with added WMP and SC at a concentration of 5 g/kg. While the addition of SPI at a concentration of 10 g/kg increased the η
app
and pseudoplasticity, which indicates that the SPI behaves as harder fillers. Based on the sensory evaluation results, WPI and WMP could incorporate to FMP without losing the sensory quality of the product. F/TMP samples with addition of SPI were judged more acceptable than other processed samples, evidencing the ability of this protein to reduce the influence of freeze/thaw process.</description><identifier>ISSN: 1947-6337</identifier><identifier>EISSN: 1947-6345</identifier><identifier>DOI: 10.1080/19476337.2017.1345982</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>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</subject><ispartof>CYTA: journal of food, 2018-01, Vol.16 (1), p.113-121</ispartof><rights>2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. 2017</rights><rights>2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-1734842b7a642b475da41fdd0f5b985588f358c34eb4cac07c2da3c99dc434373</citedby><cites>FETCH-LOGICAL-c451t-1734842b7a642b475da41fdd0f5b985588f358c34eb4cac07c2da3c99dc434373</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.tandfonline.com/doi/pdf/10.1080/19476337.2017.1345982$$EPDF$$P50$$Ginformaworld$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.tandfonline.com/doi/full/10.1080/19476337.2017.1345982$$EHTML$$P50$$Ginformaworld$$Hfree_for_read</linktohtml><link.rule.ids>315,781,785,865,2103,27506,27928,27929,59147,59148</link.rule.ids></links><search><creatorcontrib>Miao, Wenhua</creatorcontrib><creatorcontrib>Hatab, Shaimaa</creatorcontrib><creatorcontrib>Gu, Yiwei</creatorcontrib><creatorcontrib>Wang, Lufeng</creatorcontrib><creatorcontrib>Xu, Xiaoyun</creatorcontrib><creatorcontrib>Pan, Siyi</creatorcontrib><title>Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins</title><title>CYTA: journal of food</title><description>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 < 1) with all added proteins. The results showed that there is no significant change in the apparent viscosity (η
app
) of fresh mashed potatoes (FMP) and frozen/thawed mashed potatoes (F/TMP) with added WMP and SC at a concentration of 5 g/kg. While the addition of SPI at a concentration of 10 g/kg increased the η
app
and pseudoplasticity, which indicates that the SPI behaves as harder fillers. Based on the sensory evaluation results, WPI and WMP could incorporate to FMP without losing the sensory quality of the product. F/TMP samples with addition of SPI were judged more acceptable than other processed samples, evidencing the ability of this protein to reduce the influence of freeze/thaw process.</description><subject>aislado de proteína de soya</subject><subject>Carrageenan</subject><subject>caseinato de sodio</subject><subject>congelamiento</subject><subject>Cryoprotectants</subject><subject>Cryoprotectors</subject><subject>descongelamiento</subject><subject>Fillers</subject><subject>Flow rates</subject><subject>Flow velocity</subject><subject>Freeze-thawing</subject><subject>freezing</subject><subject>leche entera en polvo</subject><subject>Mashed potato</subject><subject>Newtonian fluids</subject><subject>Non Newtonian fluids</subject><subject>Potatoes</subject><subject>Powder</subject><subject>Proteins</subject><subject>proteínas de suero de leche</subject><subject>Pseudoplasticity</subject><subject>Puré de papas</subject><subject>reológico</subject><subject>rheological</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>sensorial</subject><subject>sensory</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Shear flow</subject><subject>Shear thinning (liquids)</subject><subject>Sodium</subject><subject>sodium caseinate</subject><subject>soybean protein isolate</subject><subject>Soybeans</subject><subject>thawing</subject><subject>Vegetables</subject><subject>Viscosity</subject><subject>Whey</subject><subject>Whey protein</subject><subject>whey proteins</subject><subject>whole milk powder</subject><subject>Xanthan</subject><subject>Xanthan gum</subject><issn>1947-6337</issn><issn>1947-6345</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>DOA</sourceid><recordid>eNp9UctqHDEQHEICcRx_QmAgV-9aGr1mbgkmD4MhYOyz6NHDo2VW2rS0LOtTPj0ar-NjDuqWiqqSWtU0nyhZU9KTKzpwJRlT645QtaaMi6Hv3jRnC76S9fj2dc_U--ZDzhtCpFCdPGv-3E0uzekxGJgv2-xiTni8bCHadhsMplxwb8oeYW53mHYOS3C5Tb716PL0zPOYnly8KhMcXFVBnmrbpQIlVaqLGMyCHEKZWhu8d-hiWdyKCzF_bN55mLO7eOnnzcP3b_fXP1e3v37cXH-9XRkuaFlRxXjPu1GBrJUrYYFTby3xYhx6IfreM9Ebxt3IDRiiTGeBmWGwhjPOFDtvbk6-NsFG7zBsAY86QdDPQMJHDXU4MzttQarqRIyvtS4Y_DjKkQ1yEJxKV70-n7zqEL_3Lhe9SXuM9fm6o5L2SjHCKkucWMs3ZnT-9VZK9BKc_hecXoLTL8FV3ZeTLkSfcAuHhLPVBY5zQo8QTcia_d_iLyLyoh4</recordid><startdate>20180101</startdate><enddate>20180101</enddate><creator>Miao, Wenhua</creator><creator>Hatab, Shaimaa</creator><creator>Gu, Yiwei</creator><creator>Wang, Lufeng</creator><creator>Xu, Xiaoyun</creator><creator>Pan, Siyi</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>DOA</scope></search><sort><creationdate>20180101</creationdate><title>Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins</title><author>Miao, Wenhua ; Hatab, Shaimaa ; Gu, Yiwei ; Wang, Lufeng ; Xu, Xiaoyun ; Pan, Siyi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c451t-1734842b7a642b475da41fdd0f5b985588f358c34eb4cac07c2da3c99dc434373</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>aislado de proteína de soya</topic><topic>Carrageenan</topic><topic>caseinato de sodio</topic><topic>congelamiento</topic><topic>Cryoprotectants</topic><topic>Cryoprotectors</topic><topic>descongelamiento</topic><topic>Fillers</topic><topic>Flow rates</topic><topic>Flow velocity</topic><topic>Freeze-thawing</topic><topic>freezing</topic><topic>leche entera en polvo</topic><topic>Mashed potato</topic><topic>Newtonian fluids</topic><topic>Non Newtonian fluids</topic><topic>Potatoes</topic><topic>Powder</topic><topic>Proteins</topic><topic>proteínas de suero de leche</topic><topic>Pseudoplasticity</topic><topic>Puré de papas</topic><topic>reológico</topic><topic>rheological</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>sensorial</topic><topic>sensory</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Shear flow</topic><topic>Shear thinning (liquids)</topic><topic>Sodium</topic><topic>sodium caseinate</topic><topic>soybean protein isolate</topic><topic>Soybeans</topic><topic>thawing</topic><topic>Vegetables</topic><topic>Viscosity</topic><topic>Whey</topic><topic>Whey protein</topic><topic>whey proteins</topic><topic>whole milk powder</topic><topic>Xanthan</topic><topic>Xanthan gum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Miao, Wenhua</creatorcontrib><creatorcontrib>Hatab, Shaimaa</creatorcontrib><creatorcontrib>Gu, Yiwei</creatorcontrib><creatorcontrib>Wang, Lufeng</creatorcontrib><creatorcontrib>Xu, Xiaoyun</creatorcontrib><creatorcontrib>Pan, Siyi</creatorcontrib><collection>Access via Taylor & Francis (Open Access Collection)</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>CYTA: journal of food</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Miao, Wenhua</au><au>Hatab, Shaimaa</au><au>Gu, Yiwei</au><au>Wang, Lufeng</au><au>Xu, Xiaoyun</au><au>Pan, Siyi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins</atitle><jtitle>CYTA: journal of food</jtitle><date>2018-01-01</date><risdate>2018</risdate><volume>16</volume><issue>1</issue><spage>113</spage><epage>121</epage><pages>113-121</pages><issn>1947-6337</issn><eissn>1947-6345</eissn><abstract>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 < 1) with all added proteins. The results showed that there is no significant change in the apparent viscosity (η
app
) of fresh mashed potatoes (FMP) and frozen/thawed mashed potatoes (F/TMP) with added WMP and SC at a concentration of 5 g/kg. While the addition of SPI at a concentration of 10 g/kg increased the η
app
and pseudoplasticity, which indicates that the SPI behaves as harder fillers. Based on the sensory evaluation results, WPI and WMP could incorporate to FMP without losing the sensory quality of the product. F/TMP samples with addition of SPI were judged more acceptable than other processed samples, evidencing the ability of this protein to reduce the influence of freeze/thaw process.</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/19476337.2017.1345982</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | CYTA: journal of food, 2018-01, Vol.16 (1), p.113-121 |
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| source | DOAJ Directory of Open Access Journals; IngentaConnect Free/Open Access Journals; Access via Taylor & Francis (Open Access Collection); Alma/SFX Local Collection |
| subjects | 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 |
| title | Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins |
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