Effects of whey protein addition on the quality of fried potato balls

Abstract

Objective: This stydy aimed to develop a new type of fried potato ball and evaluate its quality. Methods: In this study, potatoes were used as the main raw materials to make mashed potatoes after cooking and then fried into potato balls. The effects of whey protein addition on color difference, texture properties, rheological properties, sensory quality and starch digestibility of fried potato balls were explored. Results: Compared with non-whey protein addition, the supplementation of whey protein could significantly improve the L* （brightness value）, a* （redness value）, and the cohesion, adhesion, and elasticity of potato balls （P＜0.05）. The higher the amount of whey protein powder （0 ~ 2.5 g/100 g）, the lower the hardness and the higher the elasticity of potato balls. The addition of whey protein can promote the starch digestibility of fried potato balls. Conclusion: The color, taste, hardness, elasticity and other comprehensive qualities of fried potato balls were the best when the whey protein supplemental level was 2 g/100 g.

Keywords

• whey protein powder
• fried potato balls
• chromatic aberration
• texture
• digestibility