Oscillatory properties of fresh and frozen/thawed mashed potatoes as modified by mixtures of amidated low-methoxyl pectin and xanthan gum
作者： Wenceslao Canet , Cristina Fernández , M. Dolores Álvarez
DOI:
关键词: Pectin 、 Analytical chemistry 、 Rigid structure 、 Xanthan gum 、 Chemistry 、 Food science
摘要: Freezing and thawing of mashed potatoes has a detrimental effect on their physical water-holding properties. This study deals with the ability mixtures amidated low-methoxyl (ALM) pectin xanthan gum (XG) to ameliorate these effects in fresh (F) frozen/thawed (F/T) potatoes. Viscoelastic properties were monitored by oscillatory measurements. A parameter that characterizes fluid behaviour for nonlinear viscoelastic range ( , fluid-like relative angle) was also determined. The ALM XG concentration dynamic rheological parameters studied using response surface methodology (RSM). central composite rotatable experimental design used ranging between 1.5 4.5 g kg 0.5 2.5 as independent variables. highly dependent levels added, although measurements more significant. When comparing processing particular formulation, F samples presented spongier, rigid structure over linear (higher elastic modulus values (G’)) than F/T counterparts, they after breakdown. For potatoes, optimum condition showing maximum character breakdown found at 3.32 1.65 XG, whereas saddle-shaped freezing thawing. structural weakening 3.06 2.38 XG. In spite fact no enhancement observed, this approach may have potential designing specified _____________________________________________________________________________________________________________
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