Texture perception determined by doy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features

This study evaluated the effect of adding soy protein isolate (SPI) and long-chain perception, trained and untrained panel inulin (INL) blends with 10 different SPI : INL ratios on the textural, rheological and 17 microstructural properties of freshly made and frozen/thawed potato puree. All the potato puree samples were subjected to a sensory texture pro?le analysis and a 21 trained panel rated the intensity of six descriptors, while an untrained panel did the same on six selected frozen/thawed products. The main SPI : INL ratio effect remained signi?cant for all the descriptors evaluated, when the analysis of variance was applied considering the untrained assessors as random effects. However, only trained panel scores for creaminess corresponded well with untrained assessor. Rheological ?ow index values were linked with variations in perceived consistency, and geometric and surface textural attributes were explained by structural features such as the presence of INL crystallites and SPI coarse strands.

Identification procedure of mealy apples by instrumental means. Extraction of storage features.

Mealiness is a negative attribute of sensory texture that combines the sensation of a disaggregated tissue with the sensation of lack of juiciness. Since January 1996, a wide EC Project entitled : "Mealiness in fruits. Consumers perception and means for detection'" is being carried out. Within it, three sensory panels have been trained at : the Institute of Food Research (IFR, United Kingdom), the Instituto de Agroquímica y Tecnología de los Alimentos (IATA, Spain) and the Institut voor Agrotechnologisch Onderzoek (ATO-DLO, Netherlands) to assess mealiness in apples. In all three cases, mealiness has been described as a multidimensional sensory descriptor capable of gathering the loss of consistency (of crispness and of hardness) and of juiciness. Also within the EC Project several instrumental procedures have been tested for mealiness assessment. In this sense the Physical Properties Laboratory (ETS1A-UPM) has focused its aims in a first stage on performing instrumental tests for assessing some textural descriptors as crispiness, hardness and juiciness. The results obtained within these tests have shown to correlate well with the sensory measurements (Barreiro et Ruiz-Altisent, 1997) in apples, but also have succeed when trying to generate several texture degradation levels on peaches from which mealiness appears to be the last stage (Ortiz et al. 1997).

Fruit by fruit identification of mealy peaches. Extraction of storage features.

Mealiness is a negative attribute of sensory texture, characterised by the lack of juiciness decrease in the total amount of of water content of tissues. Peach mealy textures are known as \ and leatheriness. Besides the lack of juiciness and flavour, that characterises mealy fruits, in associated with internal browning near the stone and an incapacity of ripening although there i ripe appearance. It is considered as a physiological disorder that appears in stone fruits probably < unbalanced pectolitic enzyme activity during storage. Since January 1996, a wide EC Project entitled: "Mealiness in fruits. Consumer perception and i detection" is being carried out. Within it, the Physical Properties Laboratory (ETSIA-UPM) working to develop instrumental procedures to detect mealiness in different types of fruits (s contributions by Barreiro to AgEng). The results obtained have shown to correlate well with \ measurements in apples (Barreiro et al), also we have succeeded in identifying individual mealy j the basis of instrumental measurement in peaches. The definition of these texture categories will be used in further studies as a base for new individual classification.