The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures |
| |
| Authors: | Cristina Fernández Wenceslao Canet & María Dolores Alvarez |
| |
| Affiliation: | Department of Plant Foods Science and Technology, Instituto del Frío-CSIC, JoséAntonio de Novais n°10, E-28040 Madrid, Spain |
| |
| Abstract: | 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 (κ-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 κ-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 κ-C/XG mixtures were more structured, although when both κ-C/XG and SC/XG mixtures were included in mashed potato, very acceptable sensory quality was maintained in usual frozen storage conditions. |
| |
| Keywords: | Cryoprotectant mixtures freeze–thaw stability frozen food storage overall acceptability potato puree quality water-holding capacity |
|
|
