Comparative characterization of dietary fibre-Enriched Frozen/thawed mashed potatoes
| Data(s) |
01/09/2012
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|---|---|
| Resumo |
The potential use of commercial fibres (pea fibre, inulin, and their blends), as fibre-enriching agents in frozen/thawed mashed potatoes was reported. Pea fibre and inulin supplementations conferred hardness and softness to the product, respectively. Differences were attributed to the relationship of the fibre with the potato starch matrix. The association of pea fibre at low concentration (<15 g/kg mashed potatoes) and inulin at high concentration (>45 g/kg) is strongly encouraged to fortify the diet without promoting negative effects on textural and rheological properties of frozen/thawed mashed potatoes or colour and overall acceptability of the resulting products. |
| Formato |
application/pdf |
| Identificador | |
| Idioma(s) |
eng |
| Publicador |
E.T.S.I. Agrónomos (UPM) |
| Relação |
http://oa.upm.es/21715/1/INVE_MEM_2012_146929.pdf http://www.tandfonline.com/doi/full/10.1080/10942912.2010.512501 info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2010.512501 |
| Direitos |
http://creativecommons.org/licenses/by-nc-nd/3.0/es/ info:eu-repo/semantics/openAccess |
| Fonte |
International Journal of Food Properties, ISSN 1094-2912, 2012-09, Vol. 15, No. 5 |
| Palavras-Chave | #Agricultura |
| Tipo |
info:eu-repo/semantics/article Artículo PeerReviewed |
