Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing
The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic obs...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/185128 |
| Acceso en línea: | https://hdl.handle.net/2117/185128 https://dx.doi.org/10.3390/foods9010021 |
| Access Level: | acceso abierto |
| Palabra clave: | Potatoes as feed Microwaved Boiled Viscosity Thixotropy Microscopy Yield stress 3D food printing Agrotech Patates com a aliment Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments |
| Sumario: | The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations revealed more aggregated and densely concentrated starch granules in MP samples. This consequently led to a significant increase (p < 0.05) in mechanical and rheological properties up to five times more than BP samples. All samples exhibited shear thinning non-Newtonian behavior |
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