Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of fresh and frozen/thawed mashed potatoes formulated with added cryoprotectants...

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Bibliographic Details
Main Authors: Wenhua Miao, Shaimaa Hatab, Yiwei Gu, Lufeng Wang, Xiaoyun Xu, Siyi Pan
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Mashed potato
rheological
sensory
soybean protein isolate
whey proteins
whole milk powder
sodium caseinate
freezing
thawing
Online Access:http://dx.doi.org/10.1080/19476337.2017.1345982

Internet

http://dx.doi.org/10.1080/19476337.2017.1345982

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