Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

Autores
Conforti, Paula Andrea; Lupano, Cecilia Elena; Yamul, Diego Karim
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes was investigated. The response surface technique was used to analyse the effects of whey protein concentrate and pectin simultaneously on the consistency index, flow behaviour index, apparent viscosity and Casson plastic viscosity. Both whey protein concentrate and pectin decreased the consistency of the mashed potatoes weakening its structure in all concentrations assayed. Results suggest that whey protein concentrate interacts with high methoxyl pectin through non-covalent interactions. Based on the sensory evaluation results, up to 100 g kg 1 whey protein concentrate with 15 g kg 1 of low methoxyl pectin and 15 g kg 1 of high methxyl pectin could be incorporated to dried mashed potatoes flakes without losing significantly the sensory quality of the product.
Fil: Conforti, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Lupano, Cecilia Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Materia
Food Fortification
Functional Properties
Pectin
Response Surface Methodology
Rheology
Sensory Evaluation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10604
Acceder
id CONICETDig_b55d260d3c8889c8599c5cbc6ed5ec06
oai_identifier_str oai:ri.conicet.gov.ar:11336/10604
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakesConforti, Paula AndreaLupano, Cecilia ElenaYamul, Diego KarimFood FortificationFunctional PropertiesPectinResponse Surface MethodologyRheologySensory Evaluationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes was investigated. The response surface technique was used to analyse the effects of whey protein concentrate and pectin simultaneously on the consistency index, flow behaviour index, apparent viscosity and Casson plastic viscosity. Both whey protein concentrate and pectin decreased the consistency of the mashed potatoes weakening its structure in all concentrations assayed. Results suggest that whey protein concentrate interacts with high methoxyl pectin through non-covalent interactions. Based on the sensory evaluation results, up to 100 g kg 1 whey protein concentrate with 15 g kg 1 of low methoxyl pectin and 15 g kg 1 of high methxyl pectin could be incorporated to dried mashed potatoes flakes without losing significantly the sensory quality of the product.Fil: Conforti, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Lupano, Cecilia Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaWiley Blackwell Publishing, Inc2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10604Conforti, Paula Andrea; Lupano, Cecilia Elena; Yamul, Diego Karim; Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes; Wiley Blackwell Publishing, Inc; International Journal Of Food Science And Technology; 48; 5; 5-2013; 1035-10400950-54231365-2621enginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12059info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12059/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T13:33:28Zoai:ri.conicet.gov.ar:11336/10604instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 13:33:29.093CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
title Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
spellingShingle Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
Conforti, Paula Andrea
Food Fortification
Functional Properties
Pectin
Response Surface Methodology
Rheology
Sensory Evaluation
title_short Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
title_full Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
title_fullStr Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
title_full_unstemmed Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
title_sort Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
dc.creator.none.fl_str_mv Conforti, Paula Andrea
Lupano, Cecilia Elena
Yamul, Diego Karim
author Conforti, Paula Andrea
author_facet Conforti, Paula Andrea
Lupano, Cecilia Elena
Yamul, Diego Karim
author_role author
author2 Lupano, Cecilia Elena
Yamul, Diego Karim
author2_role author
author
dc.subject.none.fl_str_mv Food Fortification
Functional Properties
Pectin
Response Surface Methodology
Rheology
Sensory Evaluation
topic Food Fortification
Functional Properties
Pectin
Response Surface Methodology
Rheology
Sensory Evaluation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes was investigated. The response surface technique was used to analyse the effects of whey protein concentrate and pectin simultaneously on the consistency index, flow behaviour index, apparent viscosity and Casson plastic viscosity. Both whey protein concentrate and pectin decreased the consistency of the mashed potatoes weakening its structure in all concentrations assayed. Results suggest that whey protein concentrate interacts with high methoxyl pectin through non-covalent interactions. Based on the sensory evaluation results, up to 100 g kg 1 whey protein concentrate with 15 g kg 1 of low methoxyl pectin and 15 g kg 1 of high methxyl pectin could be incorporated to dried mashed potatoes flakes without losing significantly the sensory quality of the product.
Fil: Conforti, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Lupano, Cecilia Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
description The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes was investigated. The response surface technique was used to analyse the effects of whey protein concentrate and pectin simultaneously on the consistency index, flow behaviour index, apparent viscosity and Casson plastic viscosity. Both whey protein concentrate and pectin decreased the consistency of the mashed potatoes weakening its structure in all concentrations assayed. Results suggest that whey protein concentrate interacts with high methoxyl pectin through non-covalent interactions. Based on the sensory evaluation results, up to 100 g kg 1 whey protein concentrate with 15 g kg 1 of low methoxyl pectin and 15 g kg 1 of high methxyl pectin could be incorporated to dried mashed potatoes flakes without losing significantly the sensory quality of the product.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10604
Conforti, Paula Andrea; Lupano, Cecilia Elena; Yamul, Diego Karim; Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes; Wiley Blackwell Publishing, Inc; International Journal Of Food Science And Technology; 48; 5; 5-2013; 1035-1040
0950-5423
1365-2621
url http://hdl.handle.net/11336/10604
identifier_str_mv Conforti, Paula Andrea; Lupano, Cecilia Elena; Yamul, Diego Karim; Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes; Wiley Blackwell Publishing, Inc; International Journal Of Food Science And Technology; 48; 5; 5-2013; 1035-1040
0950-5423
1365-2621
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12059
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12059/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1852335207010533376
score 12.952241

Publicaciones similares