Texture Perception Determined by Soy Protein Isolate and Inulin Addition in Potato Puree: Links With Mechanical and Microstructural Features

This study evaluated the effect of adding soy protein isolate (SPI) and long‐chain inulin (INL) blends with 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. PRACTICAL APPLICATIONS A potato puree (PP) serving of 200 g with added soy protein isolate (SPI) and/or inulin (INL) concentrations of 1.5–6% provides from 3 to12 g of SPI and/or INL, respectively. The presence of SPI strands is a dominant factor in texture perception of PP with regard to mouthfeel geometric attributes (visual graininess and fibrousness) and the after‐feel attribute (mouth coating), while INL crystallites are the most important feature influencing creaminess. By adding small amounts of SPI (1.5%) together with INL at >3% increases the intensity of perceived creaminess, which was the most important descriptor in practical terms. In view of the foregoing, PP with ada'ed SPI and INL is a promising foodstuff for incorporating into a diet and in addition, even improves product structure.