PHYSICAL AND SENSORY PROPERTIES OF SWEET-POTATO PUREE TEXTURIZED WITHCELLULOSE DERIVATIVES

We evaluated the physical and sensory characteristics of restructured sweetpotato puree texturized with methylcellulose (MC) or methylhydrox ypropylcellulose (MHPC). Samples were studied by instrumental texture profile (TPA), dynamic rheometric and sensory analyses, and scanning e lectron microscopy. Gelation of the gum-puree mixtures gave maximal va lues of the storage modulus (G') at 60-70 degrees C. The TPA curves me asured at 60 degrees C for the 0.50% MC or MHPC sample were similar to those of baked sweet potatoes (control). A texture profile panel rate d the 60 degrees C samples of the 0.25-0.50% MC or MHPC product as nea rly equal to baked roots for several texture notes. An untrained accep tability panel scored the 0.25% MC and MHPC samples significantly high er in flavor and overall acceptability than baked roots.