Psylliumâenriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion
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DOI: 10.1002/jsfa.14401
Abstract: Psyllium, a dietary fiber known to improve glycemic control, holds potential for incorporation into potato dishes to lower their glycemic index. However, it is not clearly established how addition of psyllium impacts properties of potato… read more here.
Keywords: rheology; starch digestion; mashed potatoes; psyllium ... See more keywords
Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins
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DOI: 10.1080/19476337.2017.1345982
Abstract: ABSTRACT In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of… read more here.
Keywords: frozen thawed; fresh frozen; thawed mashed; rheological sensory ... See more keywords