Effects of NaCl Addition and pH on Quality Characteristics of Mashed Potatoes
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Abstract:
The effects of NaCl addition (0%, 0.5%, 1.0%, m/m), and pH (6, 7, 8) on the color, rheological, textural, and microstructural properties of mashed potatoes were investigated by using an electronic eye, rheometer, texture analyzer, scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), X-ray diffraction (XRD), and nuclear magnetic resonance (NMR). The results showed that with the increase of NaCl addition, the springiness was decreased from 81.86% to 79.40%, the hardness was increased from 551.72 g to 784.28 g, while the network structure was destroyed. Furthermore, with the increase of pH, compared to pH6, the springiness was decreased from 81.44% to 75.96%, the hardness showed a trend of decreasing first and then increasing, while the stability was decreased. The highest springiness (81.44%) and lower hardness (528.84 g) were obtained for mashed potatoes at pH 6. Overall, the mashed potatoes exhibited the best processing characteristics at pH 6 without NaCl addition. Thus, the study can provide theoretical support for the preparation of high quality mashed potatoes suitable for processing staple and leisure food by NaCl and pH regulation.
