Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes

Figures & data

Table 1 Concentrations and codes used for identification of samples at each fibre type. Effect of fibres type and average values of instrumental measurements and sensory score for the F/TM potatoes

		Source of variation	BEF (N)	CPF (N/g)	δ (°)	G′ (Pa)	G″ (Pa)	ηapp,50 (Pa s)	n	K (Pa s^n)
PF (g/kg)	C1: 0
	C2: 15
	C3: 30	Fibres type
	C4: 45	PF	8.11^a	2.24^a	15.22^a	6103.06^a	1581.40^a	5.54^a	0.20^a	132.11^a
I (g/kg)	C1: 0	I	5.14^b	1.76^b	18.17^b	3278.90^b	1063.38^b	4.98^a	0.26^a	87.50^b
	C2: 15	PFI	5.52^b	2.28^a	15.14^a	5857.86^a	1525.27^a	5.03^a	0.20^a	111.58^a
	C3: 30	P values	<0.001	<0.001	<0.001	<0.001	0.0012	0.4475	0.067	<0.001
	C4: 45	F-ratios	22.20	11.31	15.02	10.72	7.52	0.83	4.11	14.77
			YI	ΔE*	TSS [g/100g (w/w)]	OA
PFI (PF + I) (g/kg)	C1: 0
	C2: 10 PF + 30 I
	C3: 30 PF + 10 I	Fibres type
	C4: 20 PF + 20 I	PF	14.53^a	1.94^a,b	12.09^a	3.73^a
	C5: 15 PF + 45 I	I	12.44^b	2.58^a	14.96^b	7.29^b
	C6: 45 PF + 15 I	PFI	15.13^a	0.82^b	14.10^b	4.94^a
	C7: 30 PF + 30 I	P values	<0.001	<0.001	<0.001	<0.001
		F-ratios	19.43	9.57	10.48	12.73
^a,b: For each variable, mean values without the same letter are significantly different (P < 0.01).

Figure 1 Mechanical spectra of samples containing 30 g/kg of PF alone, 30 g/kg of I alone, and a blend of 30 g/kg of PF and I fibres.

Figure 2 Plot of observations on the two principal axes obtained via LDA based on addition of PF, I, and PFI blends as the discriminating factor. (Color figure available online.)

Figure 3 Textural and rheological properties of F/TM potatoes: (a) back extrusion firmness; (b) cone penetration firmness per gram.

Figure 4 Oscillatory rheological properties of F/TM potatoes: (a) phase angle; (b) storage modulus; (c) loss modulus.

Figure 5 Steady rheological properties of F/TM potatoes: (a) apparent viscosity; (b) flow behaviour index; (c) consistency index.

Figure 6 Quality attributes and OA of F/TM potatoes: (a) yellowness; (b) colour difference; (c) total soluble solids; (d) overall acceptability.

Figure 7 Scanning electron photomicrographs of F/TM potatoes: (a) and (b) with 15 g/kg added PF; (c) and (d) with 45 g/kg added PF; (e) and (f) with 60 g/kg added I.

Figure 7 Scanning electron photomicrographs of F/TM potatoes: (a) and (b) with 30 g/kg added PF and 10 g/kg added I; (c) and (d) with 20 g/kg added PF and 20 g/kg added I; (e) and (f) with 15 g/kg added PF and 45 g/kg added I.