Enrichment of a Potato Flour with Isolated Soybean Protein and Non-Fat Dry Milk

Abstract

Mashed potato samples were enriched with isolated soybean protein (ISP) and skim milk (SM) at 5 and 10%, and a combination of these levels. As expected, the increase in protein level was greater when ISP was added. Protein content of samples ranged from 7.70% in the standard sample to 17.60% when a combination of 10% ISP and 10% SM was added. SM increased firmness and gumminess, whereas ISP decreased firmness of samples. ISP added at a 5% level slightly improved the appearance of the mashed potatoes. ISP added at a 5% level and SM at 5 and 10% levels increased the acceptability of the samples.