Mashed potatoes frozen/thawed

Fernandez et al. (2007) have characterized the rheological behavior of the mashed potatoes with added biopolymers using steady shear measurements. Fresh and frozen/thawed mashed potatoes present shear thinning with yield stress (Canet et al., 2005a), and dynamic shear data reveal weak gel-like behavior in potato purees (Alvarez et al., 2004). The effects are strongly... 

Alvarez, M. D., Fernandez, C., Canet, W. (2005). Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes. J. Sci FoodAgric., 85,2327-2340. 

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