Texture perception determined by soy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features

Abstract

This study evaluated the effect of adding soy protein isolate (SPI) and long-chain inulin (INL) blendswith 10 different SPI : INL ratios on the textural, rheological and microstructural properties of freshly made and frozen/thawed potato puree. All the potato puree samples were subjected to a sensory texture profile analysis and a trained panel rated the intensity of six descriptors, while an untrained panel did the same on six selected frozen/thawed products. The main SPI : INL ratio effect remained significant for all the descriptors evaluated, when the analysis of variance was applied considering the untrained assessors as random effects. However, only trained panel scores for creaminess corresponded well with untrained assessor ratings. Rheological flow index values were linked with variations in perceived consistency, and geometric and surface textural attributes were explained by structural features such as the presence of INL crystallites and SPI coarse strands.