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Publisert 2002

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Publikasjonsdetaljer

Tidsskrift : Food Chemistry , vol. 76 , p. 311–317–7 , 2002

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0308-8146
Elektronisk : 1873-7072

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Peksa, Anna; Apeland, Jakob; Grønnerød, Siri; Magnus, Ellen Merethe

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Potato protein concentrates (PPC) were isolated from potato juice of seven studied varieties by thermal coagulation of 6.0 - 6.2 pH juices at 90-95 C, followed by freeze-drying. Three levels of PPC were added to cooked mashed potato to raise the protein contents to 3, 4 and 5 %, along with three levels of dry potato to obtain similar dry matter contents in mashed potatoes after the additions. The consistency of cooked mashed potato was measured objectively by a "Back extrusion cell" connected to an Instron 1140 texturometer. Studied varieties differed in their consistencies of cooked mashed potato which increased with the dry matter content and increased after applying additives: (PPC and dry cooked potato). In spite of similar dry matter contents the hardness of cooked mashed potato was higher when the PPC was used as an additive than with the dry potato addition