Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes

Cryoprotectants such as hydrocolloids (amidated low-methoxyl (ALM) and high methoxyl (HM) pectins), kappa- and iota-carrageenans (k-C and i-C), xanthan gum (XG)) and dairy proteins [whey protein (WP), sodium caseinate (SC)] were added to mashed potatoes to investigate ways of improving the effects o...

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Autores: Álvarez, M. Dolores, Canet, Wenceslao, Fernández, Cristina
Tipo de recurso: artículo
Fecha de publicación:2008
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/65736
Acceso en línea:http://hdl.handle.net/10261/65736
Access Level:acceso abierto
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spelling Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoesÁlvarez, M. DoloresCanet, WenceslaoFernández, CristinaCryoprotectants such as hydrocolloids (amidated low-methoxyl (ALM) and high methoxyl (HM) pectins), kappa- and iota-carrageenans (k-C and i-C), xanthan gum (XG)) and dairy proteins [whey protein (WP), sodium caseinate (SC)] were added to mashed potatoes to investigate ways of improving the effects of freezing and thawing. It was found that each hydrocolloid and protein, depending on concentration, affected the mechanical properties [instrumental textural profile analysis (ITPA), cone penetration (CP) test], the total colour difference (ΔE) with respect to fresh control (FC) and the sensory attributes of fresh (F) and frozen/thawed (F/T) mashed potatoes in a different way. In the F/T samples, adding 5 and 8 g kg-1 ALM, 3, 5 and 8 g kg-1 k-C, 1.5, 3, 5 and 8 g kg-1 i-C and 1.5, 5 and 15 g kg-1 WP significantly increased ITPA consistency. Also, adding 2.5 and 5 g kg -1 XG significantly increased ITPA consistency of the F/T product. In both F and F/T samples, k-C provided the highest ITPA consistency and also high CP average force evidencing a stronger synergistic effect in κ-C/denatured milk protein systems, although the excessive thickening and stickiness provided was judged undesirable by the panellists. Adding 8 g kg -1 HM pectin had a disruptive effect on the mashed potatoes and decreased both ITPA consistency and CP average force. In all cases, freezing and thawing reinforced the gel structure of the products as compared to F and FC counterparts. The ΔEvalues were higher in F samples containing ALM and HM pectins. Dairy proteins affected the taste and odour of the mashed potatoes and were judged unacceptable in the sensory analysis. Samples containing 0.5 and 1.5 g kg-1 added XG were preferred organoleptically due to the creamy mouthfeel it produced. ITPA consistency correlated well with sensory texture attributes. © 2007 Springer-Verlag.Peer ReviewedSpringer Nature2013201320082013info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/65736reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/657362026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
title Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
spellingShingle Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
Álvarez, M. Dolores
title_short Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
title_full Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
title_fullStr Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
title_full_unstemmed Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
title_sort Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes
dc.creator.none.fl_str_mv Álvarez, M. Dolores
Canet, Wenceslao
Fernández, Cristina
author Álvarez, M. Dolores
author_facet Álvarez, M. Dolores
Canet, Wenceslao
Fernández, Cristina
author_role author
author2 Canet, Wenceslao
Fernández, Cristina
author2_role author
author
description Cryoprotectants such as hydrocolloids (amidated low-methoxyl (ALM) and high methoxyl (HM) pectins), kappa- and iota-carrageenans (k-C and i-C), xanthan gum (XG)) and dairy proteins [whey protein (WP), sodium caseinate (SC)] were added to mashed potatoes to investigate ways of improving the effects of freezing and thawing. It was found that each hydrocolloid and protein, depending on concentration, affected the mechanical properties [instrumental textural profile analysis (ITPA), cone penetration (CP) test], the total colour difference (ΔE) with respect to fresh control (FC) and the sensory attributes of fresh (F) and frozen/thawed (F/T) mashed potatoes in a different way. In the F/T samples, adding 5 and 8 g kg-1 ALM, 3, 5 and 8 g kg-1 k-C, 1.5, 3, 5 and 8 g kg-1 i-C and 1.5, 5 and 15 g kg-1 WP significantly increased ITPA consistency. Also, adding 2.5 and 5 g kg -1 XG significantly increased ITPA consistency of the F/T product. In both F and F/T samples, k-C provided the highest ITPA consistency and also high CP average force evidencing a stronger synergistic effect in κ-C/denatured milk protein systems, although the excessive thickening and stickiness provided was judged undesirable by the panellists. Adding 8 g kg -1 HM pectin had a disruptive effect on the mashed potatoes and decreased both ITPA consistency and CP average force. In all cases, freezing and thawing reinforced the gel structure of the products as compared to F and FC counterparts. The ΔEvalues were higher in F samples containing ALM and HM pectins. Dairy proteins affected the taste and odour of the mashed potatoes and were judged unacceptable in the sensory analysis. Samples containing 0.5 and 1.5 g kg-1 added XG were preferred organoleptically due to the creamy mouthfeel it produced. ITPA consistency correlated well with sensory texture attributes. © 2007 Springer-Verlag.
publishDate 2008
dc.date.none.fl_str_mv 2008
2013
2013
2013
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dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/65736
url http://hdl.handle.net/10261/65736
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
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dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
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
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