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Original Article

Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

  1. Paula A. Conforti,
  2. Cecilia E. Lupano,
  3. Diego K. Yamul*

Article first published online: 29 JAN 2013

DOI: 10.1111/ijfs.12059

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 48, Issue 5, pages 1035–1040, May 2013

Additional Information

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

Author Information

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP – CCT La Plata – CONICET, La Plata, Argentina

*Correspondent: Fax: +4254853l; e-mail: karim@biol.unlp.edu.ar

Publication History

  1. Issue published online: 12 APR 2013
  2. Article first published online: 29 JAN 2013
  3. Manuscript Accepted: 31 OCT 2012
  4. Manuscript Received: 31 JUL 2012

Funded by

  • CONICET. Grant Number: PIP 1643

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ijfs12059-sup-0001-TableS1-S4-Figlegents.docWord document244K

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.docWord document754KFigure S1. Response surfaces for the combined effects of WPC, LMP and HMP on the rheological properties of the MP.
ijfs12059-sup-0003-figS2.docWord document249KFigure S2. DSC thermograms of MP with WPC and pectin.
ijfs12059-sup-0004-figS3.docWord document132KFigure S3. Solubility of the protein constituents of mashed potatoes (MP).
ijfs12059-sup-0005-figS4.docWord document391KFigure S4. Microstructure of mashed potatoes with whey proteins and pectin observed by confocal laser scanning microscopy.

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