Yang Yang,Junbo Liu,Xinxin Wang,Jishuang Deng,Hao Jiang
This study investigated the effects of ferulic acid (FA), tannic acid (TA), and rutin (RU) at 0–7.5 % concentrations (based on raw potato flour) on 3D-printed mashed potatoes (MP). Incorporation of 0–4.5 % polyphenols enhanced the extrusion characteristics and printing accuracy, while 7.5 % addition caused significant collapse owing to weakened self-supporting ability. The formation of non-inclusive polyphenol-starch complexes through hydrogen bonding disrupted the short-term ordered structure and double-helix structure of potato starch, reducing the crystallinity and gel strength. Polyphenols enhanced the solubility, water-holding capacity, and digestion resistance while reducing viscoelasticity and swelling capacity, effectively inhibiting starch retrogradation. The action sequence followed TA > RU > FA, correlating with the number of hydroxyl groups. TA with high molecular weight exhibited the most significant impact on the properties of MP, showing the best anti-digestibility and extrusion modulation effects, while 4.5 % TA is suitable for the production of 3D printed MP with lower digestibility.
Yingying Yu,Wuyin Weng,Zhongyang Ren,Yucang Zhang,Ping Li,Linfan Shi
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the hardness and chewability of mashed potatoes alongside the migration of water from bound water states to weakly bound states under freeze-thaw cycles (FTC) conditions. Microstructural analysis indicated that the adhesive forces between proteins and starch granules were weakened, and the structure of mashed potatoes particles was destroyed following FTC. The oxidation and degradation of fat induced by FTC increased the content of key compounds such as octanal and nonanal, thereby contributing to an overall deterioration in the flavor of mashed potatoes. This study elucidates the effects of FTC on water migration, microstructure, and flavor characteristics of mashed potatoes, thereby providing a theoretical foundation for improving the quality of prefabricated frozen mashed potatoes dishes.
Guoxing Chen,Ruixuan Zhao,Yixuan Zhang,Qiannan Liu,Zhiqian Guo,Guohui Zhang,Tao Wu,Wei Liu,Honghai Hu
The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, β-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato–wheat dough. The impact of flavourzyme was the most significant ( p <0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato–wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein–starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. Practical Application Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.
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