Study on the Physical Properties and Stability of Mashed Potatoes Added with Solid Fats

Abstract

We combined a food emulsifier (oil setting agent) with a liquid oil to prepare solid fat and examined how the addition of solid fat to mashed potatoes affected their physical properties and stability. Addition of ≥ 4% of the oil setting agent to liquid oil yielded a stable solid fat, and this solid fat had weak properties for large shear. However, gelation was promoted with the standing time. When the resulting fat was added to mashed potatoes, there was little oil separation. Moreover, allowing the mashed potatoes to stand enabled fat stabilization. The thickness, ease of cohesion, and ease of swallowing with mashed potatoes supplemented with the fat made from the oil setting agent did not significantly differ from those of the highly regarded mashed potatoes supplemented with oil. The above results indicate that adding solid fat prepared with an oil setting agent to mashed potatoes is an effective way of making them stable and easy to eat.