Physical and Sensory Properties of Sweetpotato Puree Texturized with Cellulose Derivatives

Abstract

We evaluated the physical and sensory characteristics of restructured sweetpotato puree texturized with methylcellulose (MC) or methylhydroxypropylcellulose (MHPC). Samples were studied by instrumental texture profile (TPA), dynamic rheometric and sensory analyses, and scanning electron microscopy. Gelation of the gum-puree mixtures gave maximal values of the storage modulus (G') at 60-70°C. The TPA curves measured at 60°C for the 0.50% MC or MHPC sample were similar to those of baked sweet potatoes (control). A texture profile panel rated the 60°C samples of the 0.25-0.50% MC or MHPC product as nearly equal to baked roots for several texture notes. An untrained acceptability panel scored the 0.25% MC and MHPC samples significantly higher in flavor and overall acceptability than baked roots.

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

“…Samples were evaluated on a 7-point hedonic scale ranging from 1 0 dislike extremely to 7 0 like extremely (Sulaeman et al 2003;Truong and Walter 1994). The panelists sat in individual booths and received one coded sample at a time in a random order.…”

Sweetpotatoes

“…Sweetpotato purees has been used as an ingredient in numerous formulated food products, including baby food, casseroles, puddings, pies, cakes, ice cream, leather, bread, patties, and soups (Hoover et al 1983;Collins and Washam-Hutsell 1986;Collins and Walter 1992;Truong and Walter 1994). The sweetpotato purees are also used in fruit/vegetable-based beverages and restructured products (Truong 1992;Truong et al 1995;Utomo et al 2005).…”

Thermophysical Properties of SweetPotato Puree at Freezing and Refrigeration Temperatures

“…[4] Texturization of SP puree was achieved by the addition of alginate, tetrasodium phyrophosphate, and calcium sulfate. The authors used this technology to develop model products such as a simulated baked SP and a Frenchfry type SP product.…”