Mashed potatoes texture

For mashed potato texture, profile analysis (TPA) and cone penetration tests are performed with a TA HDi Texture Analyser (Stable Micro Systems Ltd, Godaiming, UK). During the tests, the mashed potatoes are kept at 55° C by means of a temperature-controlled Peltier cabinet (XT/PC) coupled to a separate heat exchanger and PID control unit. For the cone penetration tests, a spreadability rig is used, consisting of a 45° conical perspex probe (P/45°C) that penetrates a conical sample holder containing 7 0.1 g of mashed potatoes (Alvarez et al., 2005 Canet et al., 2005b Fernandez et al, 2006). 

Generally the inclusion reaction is described to take place in a thermal gradient ranging from 90°C to room temperature. The complexes formed are often insoluble and can be separated as precipitates (21, 22). Inclusion complexes such as these often form under normal food processing conditions. The complexing of free starch due to the addition of fatty acid derivatives during production to potato flakes for instant mashed potatoes is a case in point. In this case the desired effect is related to taste due to a perceptible change in texture. 

Rosin and Tuorila [63] did some comparative research on the odour and flavour intensity of garlic oil and pepper oleoresin in beef stock and in mashed potatoes with no fat and with 10 percent fat content respectively. Using the same dose the intensity of garlic oil was perceived nearly equal in all three foods, i.e. texture (liquid or solid), carbohydrate content and fat content of the foods had almost no influence. In contrast, pepper oleoresin was perceived far better in the liquid beef stock than in the two types of mashed potatoes. In those containing fat, the oleoresin was perceived weaker than in the fat free potatoes. This allows conclusions as to the flavour binding capacity of the fat. 

Furthermore, drying leads to stmctures usually differing from those of the initial humid product. This can be a disadvantage, but it can also offer a new benefit, as for example the porous structure of mashed potato flakes, crispy granulates for breakfast cereals, instant dry milk powder, and so on. The drying process can, therefore, also be considered as a controlled texturing operation, a source of innovative and easy-to-use products. 

All-purpose. These potatoes fall in the middle, combining dryness and firmness, and can work in most recipes in a pinch. Slightly fluffy when baked, they will also hold their shape when boiled and can be used for mashed potatoes, though they offer a less silky texture. Look for these names in your produce section Yukon Golds, Katahdins, Kennebecs, Superiors, and Peruvian Blues. 

Wire masher. Looks something like an electric coil. The mashing surface is relatively small, so the potatoes will stay light in texture because it doesn t destroy all the delicate starch granules. Best for those who like small chunks in their mash. 

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