COMPARATIVE CHARACTERIZATION OF DIETARY FIBRE ENRICHED FROZEN/THAWED MASHED POTATOES

1 2 3 4 5 6 7 8 9 10 11 12 13 14 COMPARATIVE CHARACTERIZATION OF DIETARY FIBRE ENRICHED FROZEN/THAWED MASHED POTATOES Mrí Dolores Alvrez, Cristin Fernández, Mrí Dolores Olivres nd Weneslo Cnet Deprtment of Plnt Foods Siene nd Tehnology, Instituto del Frío/ICTAN-CSIC, José Antonio Novis 10, E-28040 Mdrid, Spin Running title Fire enrihed F/TM pottoes 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 Address orrespondene to Mrí Dolores Álvrez, Deprtment of Plnt Foods Siene nd Tehnology, Instituto del Frío/ICTAN-CSIC, José Antonio Novis nº 10, E-28040 Mdrid, Spin. E-mil:myoyes@if.si.es 1

42 43 44 45 46 47 48 49 50 51 ABSTRACT The potentil use of ommeril fires (pe fire (PF), inulin (I) nd their lends (PFI)), s fireenrihing gents in frozen/thwed mshed pottoes (F/TM pottoes), ws reported. PF nd I supplementtions onferred hrdness nd softness to the produt respetively. Differenes were ttriuted to the reltionship of the fire with the potto strh mtrix. The ssoition of PF t low onentrtion (< 15 g/kg mshed pottoes) nd I t high onentrtion (> 45 g/kg) is strongly enourged to fortify the diet without promoting negtive effets on texturl nd rheologil properties of F/TM pottoes or olour nd overll eptility of the resulting produts. Keywords: Dietry fire, Mshed pottoes qulity, Osilltory test, Rheology, Mirostruture 52 2

53 INTRODUCTION 54 55 56 57 58 59 60 61 62 63 The helth enefits of fire onsumption re well reognized. A diet with low dietry fire is ssoited with spetrum of degenertive diseses, inluding dietes, oesity, oronry hert disese, owel ner nd gllstones; it is well-estlished ft tht the onsumption of dequte mounts of dietry fire signifintly redues the risk of these diseses. [1] Consumer wreness of these hrteristis is inresing; this influenes onsumer purhsing deisions, while the funtionl foods mrket is onstntly growing. A reent joint FAO/WHO report reommended reduing the intke of sugrs, ft nd lohol, nd inresing onsumption of fruits, vegetles nd erel produts, with the im of inresing the totl dietry fire intke to t lest 25 g dy -1. [2,3] The hllenge is to develop trditionl mshed pottoes using dietry fires to inrese the dily intke of fires. 64 65 66 67 68 69 70 Dietry fire is olletive term for group of sustnes of vrying hemil omposition, struture, physil properties nd physiologil effets. [4] A finl greement ws only rehed in Novemer 2008 on glol dietry fire definition for the Codex Alimentrius. [5] Now the Codex defines dietry fire s rohydrte polymers with 10 or more monomeri units, whih re not hydrolysed y the endogenous enzymes in the smll intestine of humns. Suh n greed definition filittes onsistent pplition of lelling nd helth lims, thus ensuring lrity nd enhning onsumer onfidene. [4] 71 72 73 74 75 76 77 78 79 80 81 Nowdys, whole rnge of fires re ville in the mrket, ut sometimes it is diffiult to hoose properly euse of the vrition in their physiohemil properties. Numerous fires from ompletely different soures hve een isolted nd hrterized nd inorported into different food produts. [6] In ft there re now mny fire-enrihed produts on the mrket. [7] Fires hve een inorported in wide vriety of foods, like diry produts, [8-12] met or fish [13,14], ut kery produts re the preferred soure of dietry fire. [1,3,4,6,15-18] However, there re few referenes to mshed pottoes with dded dietry fires. Nonetheless, some fires otined from lge, like rrgeenns, or produed y Xnthomons mpestris, like xnthn gum, hve een used for tehnologil purposes in mshed pottoes. [19,20] The gretest improvement in overll eptility (OA) of F/TM pottoes hs een hieved y ddition of kpp-rrgeenn (κ-c) nd xnthn gum (XG) (eh hydroolloid t 1.5 g/kg); the improvement of F/TM 3

82 83 potto texture ws sried to the retrding of strh retrogrdtion, inresed wter inding pity nd enhnement of the prinipl hrteristis determining onsumer eptne. [21] 84 85 86 87 88 89 90 91 92 93 Bering in mind the neessity of inresing dietry fire ingestion (espeilly in Western soieties) nd tht ustomers demnd not only helthier foods ut lso high sensory qulity, [15] this reserh work ws minly foused on the possiility of offering F/TM pottoes with improved nutritionl vlue nd with high onsumer eptility. This work inludes systemti study on the effet of fires of different origin insolule (pe fire) nd solule (inulin) dietry fires, dded singly (PF nd I respetively) nd in ssoited lends (PFI) on the texturl nd rheologil properties nd the mirostruture of proessed mshed pottoes. Thus, olour, totl solule solids ontent nd OA of the ove smples were investigted to evlute the produt s pperne nd mke onsumer-eptle fire-enrihed F/TM pottoes. 94 95 MATERIAL AND METHODS 96 97 Mterils 98 99 100 101 102 103 104 105 106 107 108 109 The pottoes used were tuers (Solnum tuerosum, L., v Kennee) from Aguilr de Cmpoo (Pleni, Spin). PF (Vitel Pe Fire EF 150, J. Rettenmier & Sohne GmH & Co, Rosenerg, Germny) ws n insolule fire with totl dietry fire ontent ~ 70 g/100 g (dry mtter), of whih: insolule dietry fire ontent 65 g/100 g, solule dietry fire ontent 0.5 g/100 g nd resistnt strh ontent 1.5 g/100 g, ording to produer s dt. Inulin (I) (Orfti HP, BENEO-Orfti, Tienen, Belgium) ws long-hin I with degree of polymeriztion, DP (totl numer of frutose or gluose units) > 23 nd purity of 99.5% (produer s dt). κ-c (GENULACTA rrgeenn type LP-60) nd XG (Keltrol F [E]) were donted y Premium Ingredients, S.L. (Giron, Spin). Following rnge finding experiments, the lower nd upper fire levels to e used were set t 0 nd 45 g/kg for PF lone nd t 0 nd 60 g/kg for either I lone or PFI lends. Conentrtions nd odes used for identifition of smples re shown in Tle 1. 110 111 Preprtion of F/TM Pottoes 4

112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 Tuers were mnully wshed, peeled nd died. All mshed pottoes were prepred in ~ 1350-g thes from 607.7 g/kg of pottoes, 230.8 g/kg of semi-skimmed in-ottle sterilised milk (ft ontent, 15.5 g kg 1 ), 153.8 g/kg of wter, 7.7 g/kg of slt (NCl) nd 1.5 g/kg of either κ-c or XG 21 using TM 31 food proessor (Vorwerk Espñ, M.S.L., S.C., Mdrid, Spin). I (onentrtion 0-60 g/kg) ws previously dissolved in 384.6 g/kg of wter nd milk t 70 C for 15 min, stirring onstntly with mgneti stirrer. The ingredients were first ooked for 30 min t 90 C (lde speed: 0.10 g). The mount of liquid evported ws determined y weighing the ingredients efore nd fter first ooking. This liquid ws then repled y dding milk. In terms of proessility, there were serious diffiulties in ooking PF fire together the rest of the ingredients, espeilly in ses where PF levels exeeded 15 g/kg. PF (onentrtion 0-45 g/kg) ws previously hydrted t rtio of PF to wter of 1:6, nd then lso dded t this point. Next, ll the ingredients were ooked for n dditionl 5 min t 90 C. The msh ws immeditely ground for 40 s (lde speed: 80 g), 20 s (lde speed: 450 g) nd 20 s (lde speed: 1000 g) then homogenized through stinless steel sieve (dimeter 1.5 mm). Following preprtion, mshed pottoes were pled on flt freezing nd mirowve thwing trys nd then frozen y fored onvetion with liquid nitrogen vpour in n Instron progrmmle hmer (model 3119-05; - 70/+250 C) t -60 C until their therml entres rehed -24 C. After freezing, smples were pked in polyethylene plsti gs, seled under light vuum ( 0.05 MP) on Multiv pking mhine (Sepp Hggenmüller KG, Wolfertshwenden, Germny), pled in domesti freezer for storge t 24 C nd left there for t lest 1 month efore thwing to ssure the pproprite experimentl repetility of the freezing nd frozen storge proesses. Pked frozen smples were thwed in Smsung M1712N mirowve oven (Smsung Eletronis S.A., Mdrid, Spin). Smples were heted for totl of 20 min t n output power rting of 600 W, s detiled elsewhere. [22] After thwing, the temperture rehed t the produt therml entre ws mesured in ll ses (+50 ± 5 C). All smples were rought up to 55 C y 135 136 137 138 139 pling them in Hetofrig CB60VS wter-th (Heto L Equipment A/S, Birker testing temperture ws 55 C. [22] Instrumentl Texturl Properties d, Denmrk). Smple 140 141 Bk extrusion (BE) nd one penetrtion (CP) tests were performed using TA.HDPlus Texture Anlyser (Stle Miro Systems Ltd, Godlming, UK) equipped with 300 N lod ell. For performne 5

142 143 of BE tests, rig (model A/BE, Stle Miro Systems) ws used onsisting of flt 45 mm dimeter Perspex dis plunger tht moved within 50 mm inner dimeter Perspex ylinder smple holder 144 ontining 50 1 g of mshed pottoes. Produt ws extruded to distne of 20 mm t 2 mm/s 145 146 147 148 149 150 ompression rte. Mximum positive fore of extrusion (firmness (N), BEF) ws reorded. For performing the CP tests, TTC spredility rig (model HDP/SR, Stle Miro Systems) ws used onsisting of 45 onil perspex proe (P/45 C) tht penetrted onil smple holder ontining 7 0.1 g of produt. Produt ws penetrted to distne of 17.5 mm t 3 mm/s ompression rte. Mximum fore of penetrtion per grm of produt (firmness (N/g), CPF) ws reorded. Texture mesurements were performed in qudruplite nd results verged. 151 152 Osilltory nd Stedy Rheologil Mesurements 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 A Bohlin CVR 50 ontrolled stress rheometer (Bohlin Instruments Ltd., Cirenester, Glouestershire, UK) ws used to ondut smll mplitude osilltory sher experiments nd stedy sher using plte-plte sensor system with 2 mm gp (PP40, 40 mm) nd solvent trp to minimize moisture loss during tests. Before mesurements were tken, smples were left etween the pltes for 5 min equilirtion time. [21] Temperture ontrol t 55 C ws hieved with Peltier Plte system (-40 to +180 C; Bohlin Instruments). Dynmi rheologil tests were performed under the following onditions: (1) liner visoelsti domin determined for eh smple from stress sweeps t 1 rd/s, nd (2) three frequeny sweeps over the rnge 0.1-100 rd/s. The pplied stress ws seleted to gurntee the existene of liner visoelsti response ording to previous stress sweeps rried out. A new smple ws used eh time for rheologil mesurements, whih re therefore verge vlues of four determintions. Vlues of phse ngle (δ, deg), storge modulus (G, P) nd loss modulus (G, P) were reorded t 1 rd/s. Flow urves were otined t sher rtes of 0.1-100 1/s pproximtely, whih is the rnge of interest in food texture studies. [23] Visosity vlues in the upwrd visosity/sher rte urves t sher rte of 50 1/s (η pp,50, P s) were tken s the pprent visosity of the smples. Dt were lso fitted to the Ostwld de Wele model, [24-26] where n is the flow ehviour index nd K (P s n ) is the onsisteny index. 169 170 Other Qulity Prmeters 171 6

172 173 174 175 176 177 Instrumentl mesurement of olour of the F/TM pottoes in the pots ws rried out with HunterL model D25 (Reston, VA, USA) olour differene meter fitted with 5 m dimeter perture. Results were expressed in ordne with the CIELAB system with referene to illuminnt D65 nd visul ngle of 10. A olour index, the yellowness index (YI), ws lulted s 142.86*/L*. [27] The totl olour differene ( E*) etween respetive ontrols mde without dded fires (C1 onentrtions, Tle 1) nd the rest of F/TM smples mde with the orresponding dded fires ws lulted s follows: 178 179 180 E * L n K L S L L 1 2 C n K C S C C 1 2 H n K H S H H 1 2 1/ 2 181 182 183 184 185 186 187 where L 1 *, C 1 * nd H 1 * re the referene (fresh smple) olour prmeter vlues nd S L = 1.0, S C = 1 + 0.045C 1 * nd S H = 1 + 0.015C 1 *. K L, K C, nd K H re prmetri ftors nd vry with the experimentl onditions. All were given fixed unit vlue for the omintion of our speifi referene onditions. [19,18] Totl solule solids (TSS) ontent (g/100g (w/w)) s mesured y refrtive index ws determined with n Atgo (Itshi-ku, Tokyo, Jpn) dx-30 refrtometer. Mesurements of olour nd TSS ontent were performed in qudruplite nd the results verged. 188 189 Sensory Anlysis 190 191 192 193 194 Sensory ssessment ws onduted y 14-memer untrined pnel. F/TM pottoes were sujeted to n overll eptility (OA) test sed on ll sensory ttriutes (texture, olour, tste), on nine-point hedoni sle (with 8 m) lelled t eh nhor: (left nhor: 1 = dislike extremely; right nhor: 9 = like extremely). 195 196 Snning Eletron Mirosopy (SEM) 197 198 199 200 201 F/TM potto mirostruture ws exmined y SEM using Hithi model S-2.100 mirosope (CENIM- CSIC). MP smples were ir-dried then mounted on metl holders, followed y gold sputter-oting (200 Å pprox.) in SPI diode sputtering devie. Photomirogrphs were tken t vrious mgnifitions with digitl system Snvision 1.2 of RONTEC (800x1.200 pixel). 7

202 203 Sttistil Anlyses 204 205 206 207 208 209 210 211 212 213 214 A one-wy ANOVA ws pplied to evlute how fire types (PF nd I) nd lends (PFI) ffeted the texturl nd rheologil properties, olour prmeters, TSS ontent nd the OA of the F/TM pottoes. Liner disriminnt nlysis (LDA) ws performed to fous on the possile ojetive disrimintion etween the different types of fires inorported into the smples on the sis of their qulity ttriutes. One-wy ANOVA were pplied to eh fire type (PF, I nd PFI lends) to evlute how the onentrtion of eh fire y itself or of lends of these (Tle 1) ffeted the ove mentioned qulity prmeters of the produts. Minimum signifint differenes were lulted using Fisher s lest signifint differene (LSD) tests with 99% onfidene intervl for the omprison of instrumentl prmeters, nd 95% onfidene intervl for omprison of OA. Sttistil nlyses were performed with Sttgrphis softwre version 5.0 (STSC In., Rokville, MD, USA). 215 RESULTS AND DISCUSSION 216 217 Effet of Fire Types nd Blends on Instrumentl Mesurements nd OA of F/TM Pottoes 218 219 220 221 222 223 224 225 226 227 228 For omprtive nlysis of the influene of the two insolule nd solule dietry fires (PF nd I respetively) nd their inry lends (PFI) on the BEF, CPF, δ, G, G, η pp,50, n, K, YI, E* nd TSS vlues nd the OA sores of the F/TM pottoes, n ANOVA of one ftor ws performed (Tle 1). One n see tht the smples with only solule fire (I) presented signifintly lower CPF, G, G, K nd YI vlues nd higher δ vlues nd OA sores thn their ounterprts with either dded PF lone or PFI lends. None of the smples differed sttistilly in the vlues of pprent visosity nd n index. With regrd to onsumer eptne, long-hin I n t s ft mimeti thnks to its pity to form mirorystls, whih intert with eh other to form smll ggregtes tht olude lrge mount of wter; this retes fine nd remy texture tht gives mouthfeel similr to tht of ft. [8,9] In ontrst, the lowest wter sorption ws found with the ddition of I to whet flour. [16] 229 8

230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 Aording to their mehnil spetr (Fig. 1), the response of smples with oth 30 g/kg dded I or PF lone, or those ontining 30 g/kg of eh fire (C7 lend, Tle 1), ws typil of ross-linked polymer network; [1] i.e. the storge modulus G ws higher thn the loss modulus G t ny given frequeny, whih is hrteristi of visoelsti solids. The shpe of the rheologil spetrum ws similr for ll the other smples. It is worth noting the effet of I ddition tking into ount the smples with PF inorportion. The ddition of ny I onentrtion produed softening of the struture, nd in the smples with dded I lone there ws slightly higher frequeny dependene (prtiulrly t low frequeny) with more signifint drop in G vlues thn in G vlues. This result shows tht the ddition of I onferred different lending properties on the F/TM pottoes, surely due to the frutose polyshrides in its omposition. [16] One of the possile mehnisms y whih I inresed the phse ngle whih whih gives reltive mesure of the energy lost versus energy stored in the yli deformtion ( δ of 90 deg indites the mteril is fully visous) is the presene of smll I prtiles. [29] Suh smll prtiles n e produed y ontrolling heting nd ooling of the dissolved I to indue nuletion nd thus smll insolule rystl formtion. [30] The presene of I hs een rported to filitte the redution of snk r hrdness, [4] nd negtive effet of I hs lso een oserved, mking mkerel surimi gels softer when inorported t 40 g/kg, wheres PF inresed hrdness (n inrese of lmost 60% with 40 g/kg). [14] Furthermore, other studies hve shown tht inorportion of low levels ( 40 g/kg) of inner PF nd hiory root I my lter the texture of restrutured fish produts; i.e. inner PF fire fvoured greter gel strength nd hrdness, [13] wheres I fire redued hrdness. 249 250 251 252 253 254 255 With regrd to YI index, ommerilly ville I is spry-dried white powder whih gives n opque gel t higher onentrtions when mixed properly with wter. [31] This whitish powder nd the opque gel mde from it redued the yellowness nd inresed the E* of the smples (Tle 1). In ddition, the TSS ontent inresed when I ws dded either lone or in ssoited lends. Supplementtion with I introdued some more reduing sugrs nd led to inresed totl rohydrte ontents. [10] The sme ehviour ws oserved in diry drinks with dded oligofrutose [11] nd I [8] respetively. 256 257 258 259 In ontrst, no signifint differenes in CPF, δ, G, G nd K vlues were deteted etween smples with dded PF lone nd with dded PFI lends (Tle 1, Fig. 1). Therefore, the presene of insolule fire inresed the firmness per grm, elstiity, visosity nd onsisteny of the smples, evidening tht I is 9

260 261 262 263 264 265 unle to ountert the effet produed y the high proportion of ellulose present in PF fire. This is likely due to intertions etween the fire struture nd the wter. In whet dough, the highest wter sorption ws found with the ddition of PF, followed y ro fire. [16] Note, however, tht firmness (BEF vlue) inresed when PF ws dded lone, wheres PF ddition in ssoited lends left BEF silly unhnged s ompred to the ddition of I lone. The pprent lk of orreltion etween the two types of texturl mesurements (BEF nd CPF per grm) indites tht oth prmeters re 266 mesuring different effets in the mtrix of the F/TM pottoes. Aording to Lee nd Chung, [32] while the 267 268 269 270 271 272 ompression test mesures the overll inding property of the gel mteril, the penetrtion test evlutes the degree of omptness. If we ept this interprettion, PF onsiderly inresed either overll inding or the degree of omptness in the mshed potto gel network, ut the presene of I onsiderly redued overll inding nd the struture of the gel eme weker. In ddition, other uthors hve reported tht t very high I onentrtions oth potto strh nd I proly gel independently, with potto strh remining in the morphous stte [33] nd I rerystllizing. [34] 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 In spite of the ft tht ANOVA onfirmed tht there ws little vriility etween some of the instrumentl mesurements of F/TM pottoes formulted with either dded PF lone or PFI lends, LDA using fire type s the disriminnt ftor showed tht the three smples type investigted were lerly disriminted. LDA ws performed to develop two funtions to disriminte etween the two types of fire nd their lends sed on liner omintions of the twelve qulity ttriutes shown in Tle 1. The reltive perentges of vrine ounting for disriminting funtions 1 nd 2 were quite similr (59 nd 41% respetively) inditing tht none of the funtions on its own n disriminte well etween the 3 levels of the ftor. The stndrdized oeffiients of the funtions used to disriminte mongst the types of fire re not shown for the ske of revity. However, for the first disriminnt funtion, YI nd TSS ontent re lerly the ttriutes whih est seprte the PF, I nd PFI smples, wheres for the seond funtion, BEF, G nd OA re the ttriutes tht est seprte the smples y fire ontent. Fig. 2 shows the projetions of the oservtions onto the two xes extrted y the LDA. There ppers to e ler disrimintion etween smples with oth dded PF nd I lone or their lends. However, verge vlues (group entroids) of the two disriminnt funtions for eh of the three fires type re inluded in Fig. 2; they re mrked y smll plus sign. Centroid vlues show tht funtion 1 disrimintes minly etween F/TM smples with dded PFI lends nd those with either PF or I lone (it seprtes them y 10

290 291 292 293 294 295 more thn 3 units). Note tht the first funtion hrdly disrimintes etween smples with either dded PF or I lone. On the other hnd, funtion 2 disrimintes minly etween smples with dded PF lone nd those with dded I lone (it seprtes them y more thn 4 units), leit the seond funtion lso disrimintes quite well etween smples with dded PFI lends nd those with either dded PF or I lone (it seprtes them y more thn 2 nd 1 unit respetively). These results indite tht the ddition of oth fires nd their lends ppers to interfere with the struture of F/TM pottoes differently. 296 297 298 299 300 301 302 303 304 Effet of Fires Conentrtion on Qulity Attriutes of F/TM Pottoes To study the influene of the onentrtion on the qulity ttriutes nd the OA sores of the F/TM pottoes, three different one-wy nlyses were performed on eh fire type nd lends of these. Figures 3 nd 4 show the effet of fire onentrtion on the texturl (BEF nd CPF) nd rheologil properties (δ, G, G, η pp,50, n nd K) of F/TM pottoes with either PF or I dded lone or PFI lends. In terms of texture nd osilltory dynmi mesurements, fire onentrtion signifintly ffeted (P 0.01) the mjority of these properties. Only in the se of the δ vlue (Fig. 3) s funtion of onentrtion ws there no signifint hnge in F/TM pottoes with dded I lone. 305 306 307 308 309 310 311 312 313 314 In F/TM smples, dding 15-45 g/kg PF lone (C2-C4 onentrtions respetively; Tle 1) inresed oth BEF (Fig. 3) nd CPF (Fig. 3) properties s ompred to mshed pottoes without dded PF fire (C1 onentrtion). These results indite tht muh stronger strutures re produed when F/TM pottoes ontin insolule fire. The mximum BEF nd CPF vlues were reorded in smples ontining 15 nd 30 g/kg respetively, leit differenes in BEF nd CPF vlues etween smples with 15 nd 45 g/kg dded PF were not signifint. With regrd to I ddition, the highest BEF vlue ws reorded in the smples ontining 15 g/kg I. There were no signifint differenes either in BEF vlues for I t 30-60 g/kg or in CPF for I t 15 g/kg (Fig. 3) ompred with their ontrol (C1), wheres dding higher levels of I (30-60 g/kg) signifintly redued the CPF vlues of the smples. 315 316 317 318 319 With regrd to the ddition of PFI lends, there were no signifint differenes in the BEF vlues of the smples with dded C2 nd C5 lends (oth with 15 g/kg dded PF, Tle 1) nd the C1 ontrol without fire. The vrition in the CPF vlue (Fig. 3) shows tht firmness per grm ws lowest in the smples with dded C5 lend (whih hd the lowest (15 g/kg) nd the highest (45 g/kg) PF nd I ontents 11

320 321 322 323 324 325 326 327 respetively), even lower thn in the C1 ontrol. Furthermore, smples with higher PF onentrtions (C4, C5, C6 nd C7 lends) hd higher BEF nd CPF vlues thn C1 ontrol, leit differenes etween smples were not signifint. The texture mesurements show tht firmness tended to inrese with PF ontent nd derese with I ontent, exept in the se of the BEF vlue with the lower level of I (Fig. 3). Results show tht the texture tests did not dequtely disriminte the hnges in smple struture produed y the fire ddition. In the se of the PF fire, this effet my hve een due to defiient wetting of the fires t the higher onentrtions euse of their high wter holding pity, nd lso to the formtion of lusters owing to the reltive length of the pe fires. [1] 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 Smples with dded PF hd lower δ vlues (Fig. 4), inditing greter elstiity, lthough differenes etween phse ngles of F/TM pottoes with dded PF lone were not signifint. Conversely, the effet of the onentrtion ws liner nd elstiity (G vlues) inresed t the three onentrtions used (Fig. 4). In the smples with dded I, the effet of the onentrtion ws lso liner, with δ inresing nd G deresing t the four test onentrtions tested. Nevertheless, there were non-signifint differenes etween δ vlues due to greter dispersion of the results; lso, the smples ontining 15 nd 30 g/kg I were more elsti thn the ontrol. This ft is proly relted to I low onentrtion, s the system does not hve enough prtiles nd/or moleulr density of I hins to reh ritil rowding effet. [35] For their prt, smples with dded C3, C6 nd C7 lends, ll with 30 g/kg dded PF, hd signifintly lower δ vlues thn the ontrol (Fig. 4), inditing tht high levels of PF fvoured lower visosity. [36] G inresed when ny of the PFI lends studied ws dded, nd only the smples formulted with the lend ontining the lowest PF onentrtion (C2) hd similr elstiity to the ontrol (Fig. 4). On the other hnd, F/TM pottoes with dded C6 lend ontining the highest PF onentrtion exhiited the gretest elstiity with higher mgnitude of G, followed y smples ontining 30 g/kg dded PF (C3 nd C7 lends). 344 345 346 347 348 349 With respet to the visosity of the smples (Fig. 4), the mximum loss modulus G ws likewise reorded with the highest level of PF dded lone. Addition of the highest I onentrtion (C5, 60 g/kg) redued the visosity, leit differenes with ontrol were non-signifint. Agin, the mximum G vlue ws reorded in smples ontining 15 g/kg I. The hnges in the vlues of G on dding PFI lends were similr to those oserved in elstiity (Fig. 4). In ddition, no signifint differenes were found in the 12

350 351 visous properties of the smples without dded fires nd those with dded C2 nd C5 lends (with lower PF ontents nd with 30 nd 45 g/kg I respetively). 352 353 354 355 356 357 358 359 360 361 Stedy sher mesurements: the effet of onentrtion on the onsisteny index (K) ws not signifint for smples with dded PF lone (Fig. 5). There ws no signifint hnge in the n index (Fig. 5) s funtion of onentrtion in F/TM pottoes with dded I lone. Conentrtion likewise hd no signifint effet (P 0.01) η pp,50 (Fig. 5) nd K (Fig. 5) in F/TM pottoes with dded PFI lends. In F/TM smples with dded PF lone, the effet of the onentrtion ws liner, with η pp,50 deresing (Fig. 5) t the three onentrtions used. The n index, whih indites the extent to whih sher-thinning devites from 1, ws lso redued y dding 45 g/kg (Fig. 5), lthough in this se the pseudoplstiity of smples ontining lower PF onentrtions (15 nd 30 g/kg) ws not signifintly lower thn in the smples ontining 45 g/kg I. 362 363 364 365 366 367 368 369 370 371 372 373 With regrd to I ddition, the mximum η pp,50 nd K vlues were reorded in smples ontining 15 g/kg I. Addition of the highest I onentrtion (C5, 60 g/kg) lso signifintly redued onsisteny (Fig. 5). Only the ddition of I t 15 g/kg inresed pprent visosity (Fig. 5), wheres the η pp,50 of the smples with 30, 45 nd 60 g/kg ws similr ut signifintly lower thn in the ontrol. In the former se, there re vrious hypotheses tht ould explin this ehviour. Aording to Zimeri nd Kokini, [37] it ould e due to the ft tht the struture of I hs no entnglements t ll, with gglomertes (rystls) sliding one on top of the other. The ltter uthors lso indited tht the rheologil properties of mixed I-wxy mize strh (WMS) systems t rtios of I to WMS of 50:50 presented derese in the moduli s mgnitude due to WMS network disruption y I, when ompred to gels with lower I onentrtions. Severl studies hve ddressed mixed rohydrte intertions, nd it hs een found tht their misiility in solution dereses with inresing onentrtion. 374 375 376 377 378 379 Addition of PFI lends: the nlysis of vrine showed tht the effet of the different onentrtions of fires on oth η pp,50 nd K ws only signifint t the 0.05 level. In ft, unexpetedly ll the smples with dded PFI lends hd lower pprent visosity thn the ontrol (Fig. 5); however, when 45 g/kg of PF nd 15 g/kg of I (C6) ws dded, the η pp,50 vlue deresed signifintly with respet to the C1 ontrol, inditing tht ddition of high PF onentrtion produed slight wekening of the initil 13

380 381 382 383 384 385 386 387 388 389 390 391 392 393 394 395 396 397 398 399 400 401 402 403 struture of the system. With respet to the flow index (n) (Fig. 5), on inresing the PF onentrtion nd reduing the of I onentrtion (C3, C4, C6 nd C7 lends), the n vlue deresed, lthough the inrese in pseudoplstiity ws greter in the flow of the smples with the lower I onentrtions. Similrly, the lowest smple onsisteny ws reorded for the F/TM pottoes with dded C2 lend, inditing tht in the presene of low PF ontent the ddition of 30 g/kg of I used slight softening of the originl struture of the system. At PF onentrtions ove 30 g/kg, on the other hnd, suh ddition inresed smple onsisteny lthough the differenes with the ontrol were not signifint. Note tht in the presene of PF fire there ws no orreltion etween the η pp,50 nd K vlues, whih my e ttriuted to erly fixing of the struture nd high level of wter in the produt. These results re in disgreement with those reported y Fernández et l. [20] fter dding five different hydroolloids nd two diry proteins to mshed pottoes. The high orreltion etween η pp,50 nd K ws ssoited with the presene of shift from visoelsti regime to purely visous one s found for seleted gum solutions, [38] sine K is the sher stress t sher rte of 1.0 s -1. In ontrst, when pplying extensionl rheometry t lrge strin deformtions, Piteir et l. [1] oserved tht PF inorportion in ookie dough did not seem to ffet the dough s unixil trnsient flow t strins ove pproximtely 0.1. On the ontrry, etween pproximtely 0.01 nd 0.1 strin units, the trnsient extensionl visosity seems to derese the more is inorported. Also, it hs een reported tht oth mixing tolerne index nd elstiity were redued y the ddition of PF to whet dough. [16] Moreover, the extensiility of the dough nd the deformtion energy were gretly redued y PF, yielding redution of out 42% in the extensiility of the whet flour, nd hene smller ule efore filure, proly due to the high ellulose ontent in this fire. Thurston nd Pope [39] suggested tht the derese in the visous omponent t high sher rte reflets loss of the ility of ompounds to store elsti energy in the sher deformtion proess. A similr sene of orreltion etween smll nd lrge deformtion tests hs een reported for other gels. [14] 404 405 406 407 408 409 Figure 6 shows the effet of fire onentrtion on olour prmeters, TSS ontent nd OA of F/TM pottoes with PF or I dded lone or PFI lends. In generl terms, when dded singly or in ssoited lends fire ontent signifintly ffeted (P 0.01) oth the olour prmeters nd the TSS ontent of the smples. Only in the se of F/TM pottoes with I dded lone ws there no signifint hnge in OA sore s funtion of onentrtion. In smples with dded PF lone, dding the lowest level of PF 14

410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 427 428 429 430 431 slightly redued the YI vlue s ompred with ontrol (Fig. 6). Conversely, yellowness inresed signifintly when 30 nd 45 g/kg PF ws dded. Cod susges hve lso een reported to eme yellower with pe protein. [40] In smples with I dded lone, dding 15-60 g/kg I redued the YI vlue s ompred with the ontrol, lthough there ws no signifint differene in the yellowness of the different mshed pottoes formulted with higher I onentrtions (30-60 g/kg). Conversely, it hs een found tht I did not ffet the olour vlues of low-ft ie rem. [41] And gin, ddition of oligofrutose to diry drinks did not ffet the L*, * nd * vlues. [11] Oviously, the olour of the ingredients used influenes the olour of the produt. The PF ingredient ws rown powder, nd the F/TM pottoes with dded PF were drker rown in olour, wheres the smples without PF were yellower in olour. In ft dding inresing levels of PF inresed oth L* nd * vlues, nd s result, the F/TM pottoes with dded PF fire were drker (lower L*/* rtio) thn the C1 ontrol. On the other hnd, I is white powder nd produed lighter-oloured mshed potto (higher L*/* rtio) thn the ontrol, reduing the YI vlue. In the se of lend ddition, ll smples exept the ones with the lowest PF ontent (C5) hd signifintly higher YI vlues thn the ontrol (Fig. 6), inditing tht the drkening produed y PF ddition ws stronger thn the lightening used y I inorportion. Curiously, s Fig. 6 shows, the vlue of E* (the referene tken in the three ses ws the olour of the respetive C1 ontrols) inresed linerly when the onentrtion of either PF or I inresed. Comprison of the totl olour differenes suggests tht the ddition of the sme onentrtion of either fire lone to F/TM pottoes ffeted the finl olour in the sme wy, leit PF nd I used smples to drken nd righten respetively. In smples with dded PFI lends, the vlue of E* with respet to the C1 ontrol ws muh higher t the lowest PF onentrtion (C2 lend, Tle 1), suggesting tht in this se the lightening used y I ddition msked the effet of PF ddition. 432 433 434 435 436 437 438 TSS ontent deresed linerly with PF ontent (Fig 6). PF ontins mostly insolule fire with high wter sorption nd some solule solids my e hrd to detet. However, s ws expeted, totl solule solids were higher in smples ontining I thn in the ontrol, whih grees with the findings reported y other uthors [11] in proioti yogurts supplemented with fruto-oligoshride. Also, in the se of the ddition of lends, those smples with lower PF onentrtions nd higher I ontents (C2 nd C5) hd higher TSS ontents. 439 15

440 Sensory hrteristis re influened y mirostruture. Addition of PF fire redued the OA sore of 441 the F/TM pottoes (Fig. 6d), wheres Wng et l. [16] found tht reds ontining PF were judged 442 443 444 445 446 447 448 449 450 451 452 453 454 455 456 457 458 459 460 461 462 eptle y the pnellists. In this study, pnellists preferred F/TM pottoes without dded PF. There ws no differene (P 0.05) in the verge sores of smples ontining PF fire, inditing tht the different pe fire onentrtions used did not interfere in the eptility of the smples. Sores were notiely lower in these ses, proly due to the onsiderle differenes in texture, olour, flvour nd odour of these smples s result of the originl properties of the PF fire. The undesirle effet of fire on red onsists minly of n ojetionle gritty texture nd unsuitle tste nd mouthfeel. [7] In ft PF signifintly influened smple texture, whih ws pereived s sndy euse of the high proportion of ellulose. Also, PF inresed pereived hrdness when dded to F/TM pottoes either lone or t the mximum tested levels. The sensory nlysis indites tht PF lone nnot e used s n ingredient in mshed pottoes to fortify the diet. There were no signifint differenes in OA sores for F/TM pottoes without nd with dded I t ny onentrtion. Unlike other reports, [8,12] there ws no ler reltionship etween the sensory sore nd the quntity of solule fire dded individully, whih is likely relted to the presene of XG in ll the systems. Addition of XG t ny of the onentrtions used, either individully or lended with κ-c, inresed the reminess of F/TM pottoes. [21] However, severl reports lso orroorte the influene of I on suh mouthfeel prmeters s reminess nd thikness. The ddition of I to low-ft nd whole milk set yoghurt influenes the pereption of reminess. With rising I onentrtion, the pereption of reminess inreses s well. [12] Also, milk-everge model systems with dded I were pereived s signifintly remier thn smples without I. [8] With respet to the intervl of onentrtions onsidered in this work, inorportion of 15-60 g/kg I did not signifintly ffet the pereived reminess nd mouthfeel of the produts, nd the resulting texture were pereived s smoother. 463 464 465 466 467 468 The vrition in the OA sore for PFI lends indites tht with the lowest PF onentrtion nd I t 30 g/kg (C2 lend), onsumer eptne ws omprle to ontrol without dded ingredients. Also, smples with 15 g/kg dded PF nd 45 g/kg dded I (C5 lend) were judged y the onsumer pnellists s very eptle, soring > 7 for OA (Fig. 5d). Therefore, the ssoition of oth fires t minimum levels of PF nd mximum levels of I lrgely ounterted the hrdening effet of ddition of PF lone. On the 16

469 470 other hnd, smples supplemented with inry lends ontining 30 g/kg PF (C3, C6 nd C7 lends) sored onsiderly less thn those with 10 nd 15 g/kg ddition. 471 472 SEM 473 474 475 476 477 478 479 480 481 482 483 484 485 486 487 Mirostruture ws nlysed y SEM (Fig. 7 nd 8). The photomirogrphs in Fig. 7, d nd f nd in Fig. 8, d nd f show lose-up views of eh smple. Those F/TM pottoes ontining PF lone exhiited ler differenes. When food nd other iomterils re frozen, the expnsion ssoited with phse hnges nd susequent ontrtion due to further ooling will use mehnil stresses to develop, whih my use deformtion nd lrge-sle rking or miro-struturl dmge. This topi hs een reltively negleted in the food literture, ut it ws lerly visile in ll the smples formulted with PF lone either t low (Fig. 7 nd ) or t high onentrtions (Fig. 7 nd d). Kim nd Hung [42] suggested tht the propensity to rk in liquid nitrogen immersion freezing depends on severl interrelted physil properties suh s the porosity nd frozen density of the food. Density influenes rking euse it is proportionl to moisture ontent, nd produts with higher moisture ontent will hve higher volume expnsion rtio during freezing nd hene higher rking suseptiility. In this study moisture ontents were not mesured, ut it is definitely prole tht the F/TM smples with dded PF lone hd higher moisture ontent thn the other smples, [14,34] espeilly given tht these smples ontined more wter in order to ssure hydrtion of PF fire. 488 489 490 491 492 493 494 495 496 497 498 In this study drip loss fter entrifugtion ws lwys zero in ll smples; this ft is ttriuted to the presene of XG in the systems, inditing tht the wter inding pity of the F/TM pottoes ontining this gum ws sslute. [21] However, in their respetive ounterprts without dded ryoprotetnts (dt re not shown), the presene of PF inresed wter inding pity s ompred to I. Similrly, wter sorption in whet dough ws highest when PF ws dded. [16] This is likely used y the lrge numer of hydroxyl groups in the PF fire struture, whih llow more wter intertions through hydrogen onding. Therefore, F/TM pottoes with PF dded lone re more rigid (s evidened y instrumentl mesurements), hve more moisture ontent nd hve no or very little expnsion due to phse hnge; this would rete extremely high tngentil tensile stress t the surfe [42] s the inner lyers freeze nd expnd, strething the rigid outer rust. Thus, rking is unlikely to our during thwing. [43] It is 17

499 500 501 502 503 504 505 506 507 508 509 510 511 512 513 514 515 516 517 518 519 520 521 522 523 524 525 possile, however, tht in the produts with high PF ontent, the rks tht hve formed nd propgted during freezing will ontinue towrds the entre during thwing nd omplete the splitting proess, espeilly givn the limited wter ville nd restrition of wter movement during thwing of the produts, whih is quikly entrpped y the PF fire. Unlike PF, I inorportion did not use rking (Fig. 7e nd f), nd in the se of smples with dded PFI lends, some rking ws only detetle (Fig. 8) with the lowest I onentrtion (C3 lend, Tle 1). The higher the I ontent, the greter is the hne tht internl stress will dissipte insted of umulting. This is proly relted to tht ft tht I inorportion inreses porosity. F/TM smples onsisted minly of whole single potto ells nd of some ruptured ells nd ell frgments emedded in n extrellulr strh phse, whih ws lended with gelled κ-c nd XG. This gum ws effetive in stilizing F/TM pottoes ginst strh retrogrdtion, minimizing the spongy struture formtion of frozen gel. [44] Smples with 15 g/kg dded PF (Fig. 7 nd ) present more dehydrted pperne, sine prt of the intrellulr wter ws drwn out osmotilly when the produt ws frozen euse of freezing-indued onentrtion of the ell mss. Moreover, these smples seemed to present some whitish rnds, whih were most ovious in the smples ontining higher PF onentrtions either lone (Fig. 7 nd d) or lended with I (Fig. 8-d). The ddition of PF to the produt ppered to disrupt the ontinuity of the potto strh mtrix, produing mirostruturl rrngement, undulting surfes (Fig. 7, 8 nd ) nd, unlike other repots, [14,18], more ompt morphology. A lose exmintion of the smples with dded PF t quite high onentrtion lso reveled the formtion of wrinkles, ridges nd folds (Fig. 7d, 8 nd d). Mromoleules show preferene for eing surrounded y their own type in mixed solutions, nd onsequently self-ssoition is intensified in the presene of other mromoleules. [3] F/TM potto mirostruture is explined y dietry fire omposition, nd PF ontins insolule polyshrides. [14] The texture of the mshed pottoes ws possily reinfored y intertions etween the PF s polyshrides-i.e. insolule dietry fire forming ellulose-rih kone struture-nd strh. [16] Photomirogrphs of the F/TM pottoes with 30 g/kg dded PF nd 10 g/kg dded I show the PF-potto strh mtrix to e well formed, with strong, ontinuous fire strnds entrpping some strh grnules (Fig. 8 nd ). 526 527 528 However, even though it is not esy to differentite I from potto strh grnules, smples with 60 g/kg dded I (Fig. 6e nd f) nd with 15 g/kg dded PF nd 45 g/kg dded I (Fig. 7e nd f) ll hd n I-rih 18

529 530 531 phse with smll I rystllites forming ontinuous network. These rystllites re hrd to mke out when I ontent is lower (Fig. 7d). At 45 nd 60 g/kg, I presentsed mirostruture formed y lusters of smll I rystls. In the se of dded I fire the I-potto strh mtrix ws more ontinuous thn in the 532 smples ontining PF, onfirming previous findings. [18] The mgnitude of the overll texturl nd 533 534 535 536 537 538 539 540 541 rheologil properties of these smples deresed, due minly to the integrtion of I rystls in developed potto strh network; this in turn resulted in smoother texture, whih n proly e explined y trhe orreltion etween the presene of I rystls nd the development of gelling properties of I. This reinfores the hypothesis of n I geltion mehnism proposed in other sientifi ppers. [29,31,35] Fig. 6f nd 7f lso onfirm the hypothesis of Zimeri nd Kokini. [37] These uthors stted tht I s struture is formed y gglomertes (rystls), with no interonnetions with one nother. Redution of hrdness of pst hs een reported with inresing I onentrtion, [18], ssoited with the wy in whih the I ws inorported into the struture of the pst. And gin, the strh grnules in psts ontining solule dietry fire ppered to e oted in muilginous-like lyer. [3] 542 543 CONCLUSIONS 544 545 546 547 548 549 550 551 552 553 554 555 556 557 558 F/TM potto qulity ws determined y mens of texture, olour nd TSS ontent. The rheologil ehviour of the F/TM pottoes ws studied y mens of osilltory nd stedy mesurements, estlishing the influene of fire type on the OA of F/TM pottoes. The originl olour of the ingredients lerly influened the olour of F/TM pottoes. Osilltory dynmi tests proved more sensitive thn stedy, k extrusion nd penetrtion tests. Thus, G nd G ws found to e suitle to desrie the hnge in F/TM potto struture in terms of differenes in the ehviour of the produts s funtion of fire type onentrtion. LDA showed tht YI nd TSS ontent re the ttriutes whih est seprte smples enrihed with either PF or I nd PFI-enrihed smples, wheres BEF, G nd OA re the ttriutes tht est distinguish the smples with PF nd I when dded singly. Results show tht F/TM potto texture, struture nd potentil sensoril qulity re intrinsilly linked to the integrtion of fire in F/TM pottoes systems. Mjor differenes in struture my e relted to the soluility of the fire dded. In prtiulr, PF (minly insolule) nd I (solule) fires show mrked differenes in their potentil to ffet the OA of the produts. These differenes my e ttriuted to the ehviour of the fire within the system nd the reltionship of the fire with the potto strh mtrix. This study ppers to onfirm tht 19

559 560 561 the ddition of insolule PF to mshed pottoes uses disruption nd rking of the potto strh mtrix, nd onsequently hrdening. Conversely, the ddition of solule I fire results in the entrpment of smll I rystls within soft I-potto strh network. 562 563 564 565 566 ACKNOWLEDGEMENTS The uthors wish to thnk the Spnish Ministry of Siene nd Innovtion for finnil support (AGL2007-62851), nd lso P. Adev, I. Amurrio nd A. Grí of the Eletron Misrosopy Lortory (CENIM-CSIC). 567 20

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