The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics

Growing awareness of the link between diet and health is fast changing consumer habits, so that there has been increasing demand for foods with health-enhancing properties. Extra virgin olive oil (EVOO) has important nutritional characteristics linked to its biophenol content and has very important...

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Detalles Bibliográficos
Autores: Álvarez, M. Dolores, Canet, Wenceslao, Jiménez, M. José, Fernández, Cristina
Tipo de recurso: otro
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/172637
Acceso en línea:http://hdl.handle.net/10261/172637
Access Level:acceso abierto
Palabra clave:Microstructure
Mashed potatoes
Texture profile analysis (TPA)
Sensory attributes
Freezing
Extra virgin olive oil
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spelling The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristicsÁlvarez, M. DoloresCanet, WenceslaoJiménez, M. JoséFernández, CristinaMicrostructureMashed potatoesTexture profile analysis (TPA)Sensory attributesFreezingExtra virgin olive oilGrowing awareness of the link between diet and health is fast changing consumer habits, so that there has been increasing demand for foods with health-enhancing properties. Extra virgin olive oil (EVOO) has important nutritional characteristics linked to its biophenol content and has very important antioxidant properties. The aim of this chapter was to study the effect of the addition of EVOO on instrumental textural properties, sensory texture profile analysis (TPA), and microstructure of fresh and frozen/thawed mashed potatoes formulated without and with added cryoprotectants (kappa-carrageenan [κ-C] and xanthan gum [XG]). EVOO behaves as soft filler due to droplet aggregates, whereas addition of cryoprotectants led to more structured mashed potatoes (MP) thanks to the gelling properties of κ-C. Both the percentage of added EVOO and processing had a much less significant effect on the texture of the MP containing κ-C and XG, evidencing the ability of this biopolymer blend to impart freeze/thaw stability. All samples with added EVOO were perceived as significantly softer and creamier than the samples without EVOO, whereas all MP samples with added cryoprotectants were perceived as significantly thicker and creamier than those without hydrocolloids. The results have shown that although instrumental textural data were able to explain differences in consistency perceived, structural information is needed to understand differences in creaminess. Back extrusion test is recommended to industry as practical quality control tool in the commercial production of MP with added EVOO.The authors wish to thank the Spanish Ministry of Economy, Industry and Competitiveness for financial support (AGL2011-28569).Peer ReviewedNova Science PublishersMinisterio de Economía, Industria y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2018201820172018info:eu-repo/semantics/otherhttp://purl.org/coar/resource_type/c_3248Postprintinfo:eu-repo/semantics/acceptedVersioninfo:eu-repo/semantics/bookParthttp://hdl.handle.net/10261/172637reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1726372026-05-22T06:33:51Z
dc.title.none.fl_str_mv The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics
title The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics
spellingShingle The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics
Álvarez, M. Dolores
Microstructure
Mashed potatoes
Texture profile analysis (TPA)
Sensory attributes
Freezing
Extra virgin olive oil
title_short The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics
title_full The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics
title_fullStr The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics
title_full_unstemmed The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics
title_sort The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics
dc.creator.none.fl_str_mv Álvarez, M. Dolores
Canet, Wenceslao
Jiménez, M. José
Fernández, Cristina
author Álvarez, M. Dolores
author_facet Álvarez, M. Dolores
Canet, Wenceslao
Jiménez, M. José
Fernández, Cristina
author_role author
author2 Canet, Wenceslao
Jiménez, M. José
Fernández, Cristina
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía, Industria y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Microstructure
Mashed potatoes
Texture profile analysis (TPA)
Sensory attributes
Freezing
Extra virgin olive oil
topic Microstructure
Mashed potatoes
Texture profile analysis (TPA)
Sensory attributes
Freezing
Extra virgin olive oil
description Growing awareness of the link between diet and health is fast changing consumer habits, so that there has been increasing demand for foods with health-enhancing properties. Extra virgin olive oil (EVOO) has important nutritional characteristics linked to its biophenol content and has very important antioxidant properties. The aim of this chapter was to study the effect of the addition of EVOO on instrumental textural properties, sensory texture profile analysis (TPA), and microstructure of fresh and frozen/thawed mashed potatoes formulated without and with added cryoprotectants (kappa-carrageenan [κ-C] and xanthan gum [XG]). EVOO behaves as soft filler due to droplet aggregates, whereas addition of cryoprotectants led to more structured mashed potatoes (MP) thanks to the gelling properties of κ-C. Both the percentage of added EVOO and processing had a much less significant effect on the texture of the MP containing κ-C and XG, evidencing the ability of this biopolymer blend to impart freeze/thaw stability. All samples with added EVOO were perceived as significantly softer and creamier than the samples without EVOO, whereas all MP samples with added cryoprotectants were perceived as significantly thicker and creamier than those without hydrocolloids. The results have shown that although instrumental textural data were able to explain differences in consistency perceived, structural information is needed to understand differences in creaminess. Back extrusion test is recommended to industry as practical quality control tool in the commercial production of MP with added EVOO.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/other
http://purl.org/coar/resource_type/c_3248
Postprint
info:eu-repo/semantics/acceptedVersion
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format other
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/172637
url http://hdl.handle.net/10261/172637
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Nova Science Publishers
publisher.none.fl_str_mv Nova Science Publishers
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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