Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants

Journal of Food Engineering

Volumn 102, Issue 1, 2011, Pages 66-76

  Alvarez, M Dolores ^a   Fernández, Cristina ^a   Solas, M Teresa ^b   Canet, Wenceslao ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Creaminess; Cryoprotectants; Inulin; Mashed potatoes; Structure; Viscoelasticity; Water holding capacity

Indexed keywords

CREAMINESS; CRYOPROTECTANTS; INULIN; MASHED POTATOES; STRUCTURE; WATER-HOLDING CAPACITY;

ELASTICITY; MICROSTRUCTURE; RHEOLOGY; RIGID STRUCTURES; VISCOSITY;

VISCOELASTICITY;

SOLANUM TUBEROSUM;

EID: 77956612140     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.08.006     Document Type: Article

References (28)

1. J. Ahmed, and H.S. Ramaswamy Viscoelastic properties of sweet potato puree infant food Journal of Food Engineering 74 2006 376 382
2. M.D. Alvarez, C. Fernández, and W. Canet Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes Journal of the Science of Food and Agriculture 85 2005 2327 2340
3. M.D. Alvarez, C. Fernández, and W. Canet Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends Journal of the Science of Food and Agriculture 89 2009 2115 2127
4. M.D. Alvarez, C. Fernández, and W. Canet Oscillatory properties of fresh and frozen/thawed mashed potatoes as modified by mixtures of amidated low-methoxyl pectin and xanthan gum. Potato IV Food 3 Special Issue 2 2009 55 65
5. A. Arocas, T. Sanz, and S.M. Fiszman Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches Food Hydrocolloids 23 2009 2478 2484
6. A. Bot, U. Erle, R. Vreeker, and W. Agterof Influence of crystallisation conditions on the large deformation rheology of inulin gels Food Hydrocolloids 18 2004 547 556
7. C.S. Brennan, and C.M. Tudorica Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin International Journal of Food Science and Technology 43 2008 824 833
8. L. Campo-Deaño, C.A. Tovar, M.J. Pombo, M.T. Solas, and A.J. Borderías Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added Journal of Food Engineering 94 2009 26 33
9. F.P. Castro, T.M. Cunha, P.L.M. Barreto, R.D.M.C. Amboni, and E.S. Prudêncio Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages International Journal of Dairy Technology 62 2009 68 74
10. E. Chiavaro, E. Vittadini, and C. Corradini Physicochemical characterization and stability of inulin gels European Food Research Technology 225 2007 85 94
11. A.C. Eliasson, and H.R. Kim Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments I. A rheological approach for evaluation of freeze-thaw stability Journal of Texture Studies 23 1992 279 295
12. C. Ferrero, and N.E. Zaritzky Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems Journal of the Science of Food and Agriculture 80 2000 2149 2158
13. P. Giannouli, and E.R. Morris Cryogelation of xanthan Food Hydrocolloids 17 2003 495 501
14. P. Glibowski, and A. Wasko Effect of thermochemical treatment on the structure of inulin and its gelling properties International Journal of Food Science and Technology 43 2008 2075 2082
15. L. González-Tomás, J. Coll-Marqués, and E. Costell Viscoelasticity of inulin-starch-based dairy systems. Influence of inulin average chain length Food Hydrocolloids 22 2008 1372 1380
16. D. Guggisberg, J. Cuthbert-Steven, P. Piccinali, U. Bütikofer, and P. Eberhard Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inulin addition International Dairy Journal 19 2009 107 115
17. P.J. Hennelly, P.G. Dunne, D.M. O'Sullivan, and E.D. O'Riordan Textural rheological and microstructural properties of imitation cheese containing inulin Journal of Food Engineering 75 2006 388 395
18. Y. Kim, and S.S. Wang Kinetic study of thermally induced inulin gel Journal of Food Science 7 2001 991 997
19. Y. Kim, M.N. Faqih, and S.S. Wang Factors affecting gel formation of inulin Carbohydrate Polymers 46 2001 135 145
20. K. Menrad Market and marketing of functional food in Europe Journal of Food Engineering 56 2/3 2003 181 188
21. T. Paseephol, D.M. Small, and F. Sherkat Rheology and texture of set yogurt as affected by inulin addition Journal of Texture Studies 39 2008 617 634
22. M.A. Rao, and H.J. Cooley Rheological behaviour of tomato pastes in steady and dynamic shear Journal of Texture Studies 23 1992 415 425
23. A. Tárrega, and E. Costell Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts International Dairy Journal 16 2006 1104 1112
24. J.T.C.L. Toneli, K.J. Park, F.E.X. Murr, and A.A. Negreiros Efeito da umidade sobre a microestrutura da inulina em pó Ciencia e Tecnología de Alimentos 28 1 2008 122 131
25. Y.C. Tseng, and Y.L. Xiong Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone Journal of Food Engineering 90 2009 511 516
26. B. Villegas, I. Carbonell, and E. Costell Inulin milk beverages: sensory differences in thickness and creaminess using r-index análisis of the ranking data Journal of Sensory Studies 22 2007 377 393
27. J.E. Zimeri, and J.L. Kokini The effect of moisture content on the crystallinity and glass transition temperature of inulin Carbohydrate Polymers 48 2002 299 304
28. J.E. Zimeri, and J.L. Kokini Phase transitions of inulin-waxy maize starch systems in limited moisture environments Carbohydrate Polymers 51 2003 183 190