Effects of freeze-thaw cycles on the quality of a novel mixed grain composite dough and its product (Potato-oat yu): hybridisation of potatoes and oats

Abstract

Abstract This investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze-thaw cycles. The study reviews key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, colour, textural properties, and sensory assessment. The influence of these factors on the product's quality is analysed. The findings revealed that the freeze-thaw treatment caused a reduction in water content, freezable water, and deeply bound water, as well as an increase in weakly bound water, β-sheet, Random coil, and α-helix, and a decreased β-turn of the potato-oat composite dough. Additionally, the dough treated by freeze-thaw cycles resulted in darker colour and increased adhesiveness, springiness and cohesiveness. The sensory properties of the product were affected significantly after exceeding three freeze-thaw cycles. Moreover, an increase in the number of freeze-thaw cycles resulted in an upward trend of moisture content for the composite dough, whereas G' initially increased and then decreased. The G" of the composite dough peaked after the third freeze-thaw cycle. Therefore, the usage of potato oat composite dough should not exceed three cycles.