Replication Data for: Impact of dry starchy ingredients and hydroxypropyl methylcellulose on the properties of (deep-fried) potato mashes

The quality of deep-fried, frozen potato mash-based products to a degree relies on the characteristics of the dry starchy ingredients included in mash production. In this study, the impact of the inclusion of potato granulates, potato flakes, rice flour and the addition of hydroxypropyl methylcellulose (HPMC) on the molecular mobility (probed via 1H NMR relaxometry), viscoelasticity and firmness of potato mashes as well as the oil content and firmness of the mashes after deep-frying was evaluated. Substituting 10% potato tissue dry matter (DM) by potato granulate in potato mash of equal moisture content or adding 1.0% HPMC reduced the potato mash firmness, likely due to the smaller particle size of potato granulates and HPMC’s interference with amylose network development. Moreover, substituting 10% potato tissue DM in potato mash by 10% rice flour or potato granulate increased the portion of CH protons in rigid environments and caused a greater molecular mobility heterogeneity in the regions of high mobility. This resulted in an increased loss modulus and a decreased strain range for linear viscoelastic behavior of potato mashes. HPMC use reduced deep-frying-induced water evaporation and oil absorption. However, its effectiveness was reduced when dry starchy ingredients, especially rice flour, were included in the mash formulation, probably because they interfered with the ability of HPMC-water interactions to reduce the molecular mobility in the mash. It is concluded that the use of dry starchy ingredients and HPMC allows for tailoring the viscoelasticity, firmness and oil content of (deep-fried) potato mashes.