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Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

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Abstract

Five different hydrocolloids (amidated low-methoxyl [ALM] and high-methoxyl [HM] pectins, kappa- and iota-carrageenans [κ-C and ι-C], and xanthan gum [XG]) and two dairy proteins (whey protein [WP] and sodium caseinate [SC]) were added at five different concentrations to fresh (F) and frozen/thawed (F/T) mashed potatoes to investigate ways of improving the effects of freezing and thawing. It was found that each hydrocolloid and protein, depending on the concentration, affected the viscoelastic properties of F and F/T mashed potatoes in a different way. Color, drip loss (DL), total soluble solid (TSS) content, and overall acceptability (OA) were also determined. All systems showed weak gel behavior, although the F samples exhibited higher values of G′ and G″ as compared to F/T counterparts. However, the effects were highly dependent on the type and level of biopolymer added. F and F/T mashed potatoes with added WP presented higher values of G′ and G″, and values were lowest in both when XG was added. After freezing and thawing, the addition of ingredients (3 to 5 g kg−1 ALM and HM, 3 to 8 g kg−1 κ-C, and 1.5 g kg−1 WP) had the effect of thickening the mash and thus improving freeze/thaw stability. Processed samples were darker than F samples, although this darkening was not detected by the panelists. Color was affected less by κ-C or ι-C than by the other ingredients added. ALM pectin, κ-C and ι-C, XG, and SC all exhibited water-holding capability, whereas HM and WP did not. The product yielded by XG was softer than controls without added cryoprotectants in both F and F/T samples, but samples containing 0.5 and 1.5 g kg−1 added XG were judged more acceptable than the F control because of the creamy mouth-feel it produced.

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Acknowledgements

The authors wish to thank the Spanish Ministry of Education and Science for the financial support (AGL2004-01780) and Premium Ingredients, SL for the donation of ingredients. The author C. Fernández wishes to thank the CAM for the fellowship awarded for her doctoral thesis.

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  1. Department of Plant Foods Science and Technology, Instituto del Frío (CSIC), José de Novaís no. 10, 28040, Madrid, Spain

    María Dolores Alvarez, Cristina Fernández & Wenceslao Canet

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  1. María Dolores Alvarez
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  2. Cristina Fernández
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  3. Wenceslao Canet
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Correspondence to María Dolores Alvarez.

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Alvarez, M.D., Fernández, C. & Canet, W. Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants. Food Bioprocess Technol 3, 55–70 (2010). https://doi.org/10.1007/s11947-007-0051-9

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