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Mashed Potatoes (mashed + potato)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2009
Cristina Fernández
Summary Cryoprotectant mixtures were added to frozen/thawed (F/T) mashed potatoes in the form of amidated low-methoxyl (ALM) pectin and xanthan gum (XG), kappa-carrageenan (,-C) and XG and sodium caseinate (SC) and XG, and the effect of frozen storage was examined. F/T mashed potatoes without added biopolymers had higher storage modulus G, after freezing and frozen storage, associated with sponge formation due to amylose retrogradation. Oscillatory measurements indicated weakening of the structure of mashed potatoes without biopolymers and with added ,-C/XG and SC/XG mixtures at the end of storage due to ice recrystallisation, whereas the structure of samples with added ALM/XG mixtures was reinforced by increasing time in storage. Mashed potatoes with added mixtures exhibited water-holding capacity for 1 year. Samples with added ,-C/XG mixtures were more structured, although when both ,-C/XG and SC/XG mixtures were included in mashed potato, very acceptable sensory quality was maintained in usual frozen storage conditions. [source]

Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2005
M Dolores Álvarez
Abstract The effects of freezing temperature (,80, ,40 or ,24 °C) and thawing mode (microwave or overnight at 4 °C) on quality parameters of mashed potatoes made from tubers (cv Kennebec) and from potato flakes were examined, as was the effect of long-term frozen storage on the quality of mashed potatoes. Mashed potatoes were tested for texture profile analysis (TPA) and cone penetration, oscillatory and steady rheometry, colour, dry matter, Brix and sensory analyses. In natural mashed potatoes, TPA hardness and oscillatory parameters showed that processing resulted in a softer product than the fresh control. The parameters were lower in the samples thawed at 4 °C than in those thawed by microwave at all the freezing temperatures used, which may be ascribed to gelatinisation of the starch released from damaged cells. Differences from the freshly prepared product decreased when the samples were frozen at ,80 °C and thawed by microwave. No difference was found in sensory acceptability between samples frozen at ,80 and ,40 °C, which probably reflects the panellists' mixed preferences for air-thawed versus microwave-thawed samples. Increasing the time in frozen storage led to a natural mash with a firmer texture, higher L*/b* value and Brix; nonetheless, panellists found the samples at 0, 3 and 12 months of frozen storage equally acceptable. In commercial mash, penetration and oscillatory parameters showed that processing made for a firmer product than the fresh control, probably owing to retrogradation of gelatinised starch. Thawing mode had a significant effect on parameters, which were lower in the samples thawed at 4 °C. The structure and quality of commercial mash was more detrimentally affected by freezing and, therefore, we would not recommend either freezing or frozen storage of this mashed potato in the used conditions. Natural mash made from Kennebec potatoes should be frozen quickly and thawed by microwave in the conditions described to obtain a product more similar to that freshly made. If the samples are frozen by air blasting at ,40 °C, the product can withstand frozen storage for one year. Copyright © 2005 Society of Chemical Industry [source]

The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2009
Cristina Fernández
Summary Cryoprotectant mixtures were added to frozen/thawed (F/T) mashed potatoes in the form of amidated low-methoxyl (ALM) pectin and xanthan gum (XG), kappa-carrageenan (,-C) and XG and sodium caseinate (SC) and XG, and the effect of frozen storage was examined. F/T mashed potatoes without added biopolymers had higher storage modulus G, after freezing and frozen storage, associated with sponge formation due to amylose retrogradation. Oscillatory measurements indicated weakening of the structure of mashed potatoes without biopolymers and with added ,-C/XG and SC/XG mixtures at the end of storage due to ice recrystallisation, whereas the structure of samples with added ALM/XG mixtures was reinforced by increasing time in storage. Mashed potatoes with added mixtures exhibited water-holding capacity for 1 year. Samples with added ,-C/XG mixtures were more structured, although when both ,-C/XG and SC/XG mixtures were included in mashed potato, very acceptable sensory quality was maintained in usual frozen storage conditions. [source]

The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2006
Cristina Fernández
Summary The effect of low-temperature blanching (LTB) prior to cooking on colour, textural, firmness and oscillatory parameters, sensory attributes and overall acceptability of either fresh or frozen/thawed mashed potatoes was studied using response surface methodology (RSM) to establish the optimum temperature and time for blanching in both types of mashed potatoes. A central composite rotatable design was used to study the effects of variation in levels of blanching temperature (57.93,72.07 °C) and time (15.86,44.14 min) on the quality parameters. Stationary points showing maximum thickening had critical temperatures (approximately 67,69 °C) and times (approximately 26,30 min) in the ranges of temperature and time used for each independent variable for both fresh and frozen/thawed mashed potato. Results showed a high correlation between structural reinforcement and overall acceptability under optimum experimental blanching conditions. This demonstrates the potential of this experimental approach in terms of tailoring physical properties to predetermined levels in order to meet consumer preferences in mashed potatoes, and of altering the changes that occur after freezing and thawing. [source]

The effect of sample temperature on instrumental and sensory properties of mashed potato products

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005
Wenceslao Canet
Summary The effect of sample temperature on texture, firmness and the sensory attributes of fresh and frozen/thawed natural and commercial mashed potatoes was studied. Scanning electron microscopy was used to obtain information on the structure of potato cells and how this is affected by processing. Various parameters were measured and were found to increase at 55 °C, these changes could be related to gelatinisation of the starch remaining in the products. In natural mashed potato, texture profile analysis (TPA) and firmness parameters were lower in the processed than in the fresh samples, indicating a weakening of the structure; this was confirmed by photomicrographs. In commercial mashed potato, TPA parameters measured at 55 and 65 °C and firmness parameters measured at 25 °C were higher in the processed samples, indicating enhanced structural strength; this was confirmed by photomicrographs. Firmness per gram of product was the best instrumental parameter for measuring texture in these products. The results of the different analyses indicated that 55 °C was the preferred temperature for consumption of mashed potatoes. [source]

Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2005
M Dolores Álvarez
Abstract The effects of freezing temperature (,80, ,40 or ,24 °C) and thawing mode (microwave or overnight at 4 °C) on quality parameters of mashed potatoes made from tubers (cv Kennebec) and from potato flakes were examined, as was the effect of long-term frozen storage on the quality of mashed potatoes. Mashed potatoes were tested for texture profile analysis (TPA) and cone penetration, oscillatory and steady rheometry, colour, dry matter, Brix and sensory analyses. In natural mashed potatoes, TPA hardness and oscillatory parameters showed that processing resulted in a softer product than the fresh control. The parameters were lower in the samples thawed at 4 °C than in those thawed by microwave at all the freezing temperatures used, which may be ascribed to gelatinisation of the starch released from damaged cells. Differences from the freshly prepared product decreased when the samples were frozen at ,80 °C and thawed by microwave. No difference was found in sensory acceptability between samples frozen at ,80 and ,40 °C, which probably reflects the panellists' mixed preferences for air-thawed versus microwave-thawed samples. Increasing the time in frozen storage led to a natural mash with a firmer texture, higher L*/b* value and Brix; nonetheless, panellists found the samples at 0, 3 and 12 months of frozen storage equally acceptable. In commercial mash, penetration and oscillatory parameters showed that processing made for a firmer product than the fresh control, probably owing to retrogradation of gelatinised starch. Thawing mode had a significant effect on parameters, which were lower in the samples thawed at 4 °C. The structure and quality of commercial mash was more detrimentally affected by freezing and, therefore, we would not recommend either freezing or frozen storage of this mashed potato in the used conditions. Natural mash made from Kennebec potatoes should be frozen quickly and thawed by microwave in the conditions described to obtain a product more similar to that freshly made. If the samples are frozen by air blasting at ,40 °C, the product can withstand frozen storage for one year. Copyright © 2005 Society of Chemical Industry [source]

The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2009
Cristina Fernández
Summary Cryoprotectant mixtures were added to frozen/thawed (F/T) mashed potatoes in the form of amidated low-methoxyl (ALM) pectin and xanthan gum (XG), kappa-carrageenan (,-C) and XG and sodium caseinate (SC) and XG, and the effect of frozen storage was examined. F/T mashed potatoes without added biopolymers had higher storage modulus G, after freezing and frozen storage, associated with sponge formation due to amylose retrogradation. Oscillatory measurements indicated weakening of the structure of mashed potatoes without biopolymers and with added ,-C/XG and SC/XG mixtures at the end of storage due to ice recrystallisation, whereas the structure of samples with added ALM/XG mixtures was reinforced by increasing time in storage. Mashed potatoes with added mixtures exhibited water-holding capacity for 1 year. Samples with added ,-C/XG mixtures were more structured, although when both ,-C/XG and SC/XG mixtures were included in mashed potato, very acceptable sensory quality was maintained in usual frozen storage conditions. [source]

The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2006
Cristina Fernández
Summary The effect of low-temperature blanching (LTB) prior to cooking on colour, textural, firmness and oscillatory parameters, sensory attributes and overall acceptability of either fresh or frozen/thawed mashed potatoes was studied using response surface methodology (RSM) to establish the optimum temperature and time for blanching in both types of mashed potatoes. A central composite rotatable design was used to study the effects of variation in levels of blanching temperature (57.93,72.07 °C) and time (15.86,44.14 min) on the quality parameters. Stationary points showing maximum thickening had critical temperatures (approximately 67,69 °C) and times (approximately 26,30 min) in the ranges of temperature and time used for each independent variable for both fresh and frozen/thawed mashed potato. Results showed a high correlation between structural reinforcement and overall acceptability under optimum experimental blanching conditions. This demonstrates the potential of this experimental approach in terms of tailoring physical properties to predetermined levels in order to meet consumer preferences in mashed potatoes, and of altering the changes that occur after freezing and thawing. [source]

The effect of sample temperature on instrumental and sensory properties of mashed potato products

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005
Wenceslao Canet
Summary The effect of sample temperature on texture, firmness and the sensory attributes of fresh and frozen/thawed natural and commercial mashed potatoes was studied. Scanning electron microscopy was used to obtain information on the structure of potato cells and how this is affected by processing. Various parameters were measured and were found to increase at 55 °C, these changes could be related to gelatinisation of the starch remaining in the products. In natural mashed potato, texture profile analysis (TPA) and firmness parameters were lower in the processed than in the fresh samples, indicating a weakening of the structure; this was confirmed by photomicrographs. In commercial mashed potato, TPA parameters measured at 55 and 65 °C and firmness parameters measured at 25 °C were higher in the processed samples, indicating enhanced structural strength; this was confirmed by photomicrographs. Firmness per gram of product was the best instrumental parameter for measuring texture in these products. The results of the different analyses indicated that 55 °C was the preferred temperature for consumption of mashed potatoes. [source]

Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2005
M Dolores Álvarez
Abstract The effects of freezing temperature (,80, ,40 or ,24 °C) and thawing mode (microwave or overnight at 4 °C) on quality parameters of mashed potatoes made from tubers (cv Kennebec) and from potato flakes were examined, as was the effect of long-term frozen storage on the quality of mashed potatoes. Mashed potatoes were tested for texture profile analysis (TPA) and cone penetration, oscillatory and steady rheometry, colour, dry matter, Brix and sensory analyses. In natural mashed potatoes, TPA hardness and oscillatory parameters showed that processing resulted in a softer product than the fresh control. The parameters were lower in the samples thawed at 4 °C than in those thawed by microwave at all the freezing temperatures used, which may be ascribed to gelatinisation of the starch released from damaged cells. Differences from the freshly prepared product decreased when the samples were frozen at ,80 °C and thawed by microwave. No difference was found in sensory acceptability between samples frozen at ,80 and ,40 °C, which probably reflects the panellists' mixed preferences for air-thawed versus microwave-thawed samples. Increasing the time in frozen storage led to a natural mash with a firmer texture, higher L*/b* value and Brix; nonetheless, panellists found the samples at 0, 3 and 12 months of frozen storage equally acceptable. In commercial mash, penetration and oscillatory parameters showed that processing made for a firmer product than the fresh control, probably owing to retrogradation of gelatinised starch. Thawing mode had a significant effect on parameters, which were lower in the samples thawed at 4 °C. The structure and quality of commercial mash was more detrimentally affected by freezing and, therefore, we would not recommend either freezing or frozen storage of this mashed potato in the used conditions. Natural mash made from Kennebec potatoes should be frozen quickly and thawed by microwave in the conditions described to obtain a product more similar to that freshly made. If the samples are frozen by air blasting at ,40 °C, the product can withstand frozen storage for one year. Copyright © 2005 Society of Chemical Industry [source]