A rheological characterisation of mashed potatoes enriched with soy protein isolate

作者：Dolores Alvarez Maria; Fernandez Cristina; Dolores Olivares Maria; Canet Wenceslao

来源：Food Chemistry, 2012, 133(4): 1274-1282.

DOI：10.1016/j.foodchem.2011.05.111

• Soy protein isolate
• Hydrocolloids
• Freezing
• Mechanical spectra
• Phase separation
• Texture

The effect of the addition of soy protein isolate (SPI) (0, 15, 30,45 and 60 g kg(-1)) on viscoelastic properties, large deformation measurements and microstructure of fresh (FM) and frozen/thawed (F/TM) mashed potatoes was investigated. Rheological data showed weak gel behaviour for both FM and F/TM potatoes without and with added SPI together with a significant decrease of system viscoelasticity (G' and G '') with increasing SPI volume fraction, primarily attributed to the no interaction between the amylose/amylopectine matrix and the dispersed SPI particles or aggregates as revealed by scanning electron microscopy (SEM). Micrographs also showed that SPI formed white coarse aggregates. A freeze/thaw cycle produced a more significant decrease in viscoelastic functions, due to superior aggregation of denatured SPI and reduced water activity. In F/TM samples, high correlations between small and large deformation measurements were found. Results may be useful for technological applications in SPI-enriched mashed potatoes.

• 出版日期2012-8-15