TEXTURIZATION OF SWEET-POTATO PUREE WITH ALGINATE - EFFECTS OF TETRASODIUM PYROPHOSPHATE AND CALCIUM-SULFATE

The effects and optimum levels of tetrasodium pyrophosphate (TSPP), al ginate and calcium sulfate (CaSO4) on physical and sensory characteris tics of texturized sweetpotato puree were studied using response surfa ce methodology. Samples were subjected to instrumental texture profile analysis (TPA) and sensory evaluation. Prediction models to describe the effects of ingredients on TPA parameters were used to generate con tour plots for optimization using TPA values of baked roots as the lim its. The optimum formulations having textural characteristics of the b aked roots were within the following identified regions: (a) at 0.12% TSPP, alginate, 0.20-0.25%, and CaSO4, 0.40-0.70%; (b) at 0.18% TSPP, alginate, 0.20-0.55%, and CaSO4, 0.22-0.42%. A taste panel scored repr esentative formulations of the optimum regions similar to the baked ro ots for color, flavor, texture, and overall acceptability.