Introduction: The industrial manufacture of a typical Italian potato-based fresh pasta (gnocchi) commonly involves the use of dehydrated potatoes (flakes, granules and flour) as main semi-finished products, instead of purees made from fresh potatoes, which undergo steam cooking and afterwards mashing. In this work the influence of mashing treatment on quality characteristics of purees from fresh potatoes was studied. The main aim was to compare the physicochemical and textural properties of two mashed potatoes differing in the numbers, magnitudes and times of pressure treatments. In particular, in the processing of potato purees, steam cooking time was kept constant, while number, magnitude and time of mashing treatments (single pressure treatments at 1 MPa for 6 seconds vs. dual mashing at a total pressure of 0.2 MPa for 14 seconds) were different. Methodology: On the obtained purees the following analyses were carried out: colour (L*, h° and C*); water content; water activity; firmness, consistency, index of viscosity and cohesiveness by back extrusion test; onset gelatinization temperature and retrogradated starch percentage; crude fibre content. Results and Discussion: Potato puree sample produced in the processing line employing one mashing at 1 MPa for 6 sec evidenced the presence of hard granules, a more saturated colour compared to the other sample, resulting the firmest and the most consistent. DSC and crude fibre content analyses contributed to identify the physicochemical nature of the hard lumps. Significant differences between samples in terms of retrogradated starch percentage indicated a probable starchy nature of hard lumps (retrogradated starch 81.52% against 66.32% of the dual pressed sample). Conclusions: Potato puree produced in the industrial line that employed dual lower pressure treatments seemed to be the most suitable to the production of gnocchi from fresh potatoes, in terms of its better physicochemical and textural properties.
Potato purees quality as affected by different mashing treatments / L. Alessandrini; S. Romani; P. Rocculi; M. Dalla Rosa. - ELETTRONICO. - (2010), pp. P1026-P1026. (Intervento presentato al convegno IUFOST 2010 - 15th World Congress of Food Science and Technology. The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization. tenutosi a Cape Town - South Africa nel 22-26 August 2010).
Potato purees quality as affected by different mashing treatments
ALESSANDRINI, LAURA;ROMANI, SANTINA;ROCCULI, PIETRO;DALLA ROSA, MARCO
2010
Abstract
Introduction: The industrial manufacture of a typical Italian potato-based fresh pasta (gnocchi) commonly involves the use of dehydrated potatoes (flakes, granules and flour) as main semi-finished products, instead of purees made from fresh potatoes, which undergo steam cooking and afterwards mashing. In this work the influence of mashing treatment on quality characteristics of purees from fresh potatoes was studied. The main aim was to compare the physicochemical and textural properties of two mashed potatoes differing in the numbers, magnitudes and times of pressure treatments. In particular, in the processing of potato purees, steam cooking time was kept constant, while number, magnitude and time of mashing treatments (single pressure treatments at 1 MPa for 6 seconds vs. dual mashing at a total pressure of 0.2 MPa for 14 seconds) were different. Methodology: On the obtained purees the following analyses were carried out: colour (L*, h° and C*); water content; water activity; firmness, consistency, index of viscosity and cohesiveness by back extrusion test; onset gelatinization temperature and retrogradated starch percentage; crude fibre content. Results and Discussion: Potato puree sample produced in the processing line employing one mashing at 1 MPa for 6 sec evidenced the presence of hard granules, a more saturated colour compared to the other sample, resulting the firmest and the most consistent. DSC and crude fibre content analyses contributed to identify the physicochemical nature of the hard lumps. Significant differences between samples in terms of retrogradated starch percentage indicated a probable starchy nature of hard lumps (retrogradated starch 81.52% against 66.32% of the dual pressed sample). Conclusions: Potato puree produced in the industrial line that employed dual lower pressure treatments seemed to be the most suitable to the production of gnocchi from fresh potatoes, in terms of its better physicochemical and textural properties.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
