Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
Article first published online: 29 JAN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 5, pages 1035–1040, May 2013
How to Cite
Conforti, P. A., Lupano, C. E. and Yamul, D. K. (2013), Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes. International Journal of Food Science & Technology, 48: 1035–1040. doi: 10.1111/ijfs.12059
- Issue published online: 12 APR 2013
- Article first published online: 29 JAN 2013
- Manuscript Accepted: 31 OCT 2012
- Manuscript Received: 31 JUL 2012
- CONICET. Grant Number: PIP 1643
Table S1. Coded and coded levels of the independent variables used in the experiment.
Table S2. Coefficients of determination (R2) and estimated regression coefficients (βi), of the fitted second-order polynomial for the response variables: Consintency index (K); apparent viscosity (ηapp); Casson plastic viscosity (ηC) and flow behaviour index (n).
Table S3. Mean values and standard deviation for each sensory attribute at different WPC and pectin content.
Table S4. Yelowness index (YI) as a function of mashed potatoes composition.
|ijfs12059-sup-0002-figS1.doc||Word document||754K||Figure S1. Response surfaces for the combined effects of WPC, LMP and HMP on the rheological properties of the MP.|
|ijfs12059-sup-0003-figS2.doc||Word document||249K||Figure S2. DSC thermograms of MP with WPC and pectin.|
|ijfs12059-sup-0004-figS3.doc||Word document||132K||Figure S3. Solubility of the protein constituents of mashed potatoes (MP).|
|ijfs12059-sup-0005-figS4.doc||Word document||391K||Figure S4. Microstructure of mashed potatoes with whey proteins and pectin observed by confocal laser scanning microscopy.|
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