A rheological characterisation of mashed potatoes enriched with soy protein isolate

Álvarez, Marı́a Dolores; Fernández, Cristina; Olivares, María Dolores Bermúdez; Canet, Wenceslao

doi:10.1016/j.foodchem.2011.05.111

Cited by 17 publications

(17 citation statements)

References 25 publications

(57 reference statements)

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“…All the measured rheological parameters (viscosity, thixotropy, yield stress, and viscoelastic behavior) on the formulations without agar significantly increased with rising the soy concentration from 3% to 5%, but from 5% to 7% they had no significant differences, which can be explained by insufficient water in the formulation caused by the high concentration of solids. This phenomenon has been previously reported, with a decrease in thickening for the highest concentrations of added soy protein (Alvarez et al, 2012).…”

Section: Discussionsupporting

confidence: 83%

Enriched puree potato with soy protein for dysphagia patients by using 3D printing

et al. 2022

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Dysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at-risk group and also likely to be deficient in nutrition. Diets for patients with dysphagia require textural modifications to offer soft and safe food to swallow. Puree is easily consumed by the elderly, being an alternative food preparation providing essential nutrition for people with dysphagia. In this study, we aimed to create different formulations with soy protein and agar added to potato puree to add nutritional value and end up with printable material by designing food for the elderly and people with dysphagia. Some enriched potato puree formulations were obtained by adding soy protein (3%, 5%, and 7%) and up to 0.2% agar. The use of three-dimensional food printing allows visual customization with appeal benefits of nutritional food formulations for specific consumers. The rheology and texture profile analysis of the different formulations has been performed.According to International Dysphagia Diet Standardisation Initiative (IDDSI) scales, the texture of all modified samples was suitable for people with swallowing difficulties. The samples with agar presented a better-printed shape and a more viscous-like behavior than the samples with soy protein. These findings highlight that soy protein could modify the texture and, from the nutritional point of view, add value to the formulations. The addition of 0.2% agar can establish good material for designing threedimensional (3D)-printed food that allows the creation of textures in accordance with the needs of the elderly and people with dysphagia.

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Section: Discussionsupporting

confidence: 83%

Enriched puree potato with soy protein for dysphagia patients by using 3D printing

et al. 2022

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“…3. This is an appropriate test for analyzing the gel character (G' > G") of samples, because as long as the strain amplitudes are below the limiting value (γ max ) the complex modulus (G*, measurement of the overall resistance (elastic and viscous)) pattern has a plateau value, indicating that the gel structure is stable under these conditions (Alvarez, Fernández, Olivares, & Canet, 2012). According to the authors just cited, γ max is defined as the strain above which G* decreases by more than 10% of the G* max value.…”

Section: Effect Of Hhp Treatment and Concentration On Mechanical Specmentioning

confidence: 99%

Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste

Álvarez

Fuentes

Olivares

et al. 2014

Innovative Food Science & Emerging Technologies

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“…Additionally, the effect of soybean protein isolate (SPI), which contains 90% protein and usually used in the food industry (Zhu, Liu, Fu, & Zhao, 2016), on physicochemical, functional and sensory characteristics of MP products has been reported. Obtained results showed that SPI concentrations had a significant impact on rheological properties of MP (Álvarez, Fernández, Olivares, & Canet, 2012). The effect of whey protein concentrate, pectin, inulin and extra virgin olive oil to modify the rheological, thermal, structural properties and sensory quality of MP has also been studied (María Dolores Alvarez, Fernández, Olivares, & Canet, 2010;Conforti, Lupano, & Yamul, 2013).…”

Section: Introductionmentioning

confidence: 99%

Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

Miao

Hatab

et al. 2017

CyTA - Journal of Food

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In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of fresh and frozen/thawed mashed potatoes formulated with added cryoprotectants [kappa-carrageenan (κ-C) and xanthan gum (XG)] was compared. Steady shear flow rate curves indicated a non-Newtonian fluid and exhibited typical shear thinning (pseudoplastic) behavior (n < 1) with all added proteins. The results showed that there is no significant change in the apparent viscosity (η app) of fresh mashed potatoes (FMP) and frozen/thawed mashed potatoes (F/TMP) with added WMP and SC at a concentration of 5 g/kg. While the addition of SPI at a concentration of 10 g/ kg increased the η app and pseudoplasticity, which indicates that the SPI behaves as harder fillers. Based on the sensory evaluation results, WPI and WMP could incorporate to FMP without losing the sensory quality of the product. F/TMP samples with addition of SPI were judged more acceptable than other processed samples, evidencing the ability of this protein to reduce the influence of freeze/thaw process.

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A rheological characterisation of mashed potatoes enriched with soy protein isolate

Cited by 17 publications

References 25 publications

Enriched puree potato with soy protein for dysphagia patients by using 3D printing

Enriched puree potato with soy protein for dysphagia patients by using 3D printing

Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste

Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

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