Sensory analysis aids new process for mashed potatoes

Current industrial practice for the production of mashed potatoes involves energy intensive steps using water as the heat transfer medium to pre-cook and initiate starch gelatinisation, a cooling step to retrograde the starch, and then a final cook followed by mashing.

To reduce production costs ABCO studied the best way to achieve this result using an adiabatic process. In this process a minimal amount of steam is applied to the surface of the product and cooking continues as the product is held. Using its extensive knowledge of existing heat/hold blanching technology, ABCO adapted this for the production of mashed potato. The process is controlled by altering the heat/hold ratios, the number of heat/hold cycles, and the total cook time.

Sensory analysis revealed that high quality mashed potatoes can be produced using an energy efficient, single step adiabatic process. The steam-processed mashed potatoes were significantly more uniform, brighter and lighter in colour than the water-processed samples and the heat transfer medium had no significant effect on the final product adhesiveness or cohesiveness. The steam-processed product was perceived as significantly stronger in potato flavour and less bitter and stale. And consumers preferred the steam-processed samples over the water-processed samples for flavour and texture.

Walsall Engineering Group 01922 405355