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Strips from five sweetpotato (SP) cultivars (cv.) representing two different texture/flavor types were prepared and frozen. They were fried and their flavor and texture evaluated by sensory panels. Selected physical and compositional analyses were performed on raw and fried SP. An untrained preference panel tended to score the flavor of the sweeter types highest and the texture of the firm types higher than sweet types. A trained profile panel identified and scored flavor notes and texture categories. This research indicated that the intensity of the flavor notes sweetness and starch and the intensity of texture notes first-bite moistness and first-bite hardness were highly correlated with some of the compositional parameters. Correlation between compositional parameters and the flavor and texture note intensities listed above could be developed into a system to predict those sensory properties in newly developed selections without having to resort to sensory analyses. Keywords: Texture profile analysis; ...

The effect of the emulsifying agents, glycerol monostearate (GMS), sodium steroyl lactylate (SSL), and konjac flour (KF, a texture modifier which releases an aggregated glucomannan polymer in water), on the thermal and physical properties of native, naturally fermented (NF), and mixed-culture fermented (MCF) cassava starches was investigated. GMS and SSL decreased hot water-mediated granule swelling and amylose leaching thereby further increasing internal stability of the starches via formation of an emulsifier−amylose complex and granule surface coating. KF had little effect on the rheological behavior of starch pastes. Both the fermentation process and addition of the emulsifying agents would likely also influence the textural properties of cassava starch or flour pastes. Keywords: Glycerol monostearate; sodium steroyl lactylate; konjac flour; gelatinization; swelling power

Jewel and Beauregard sweetpotatoes were sampled at harvest and after 49, 119, and 217 days of storage. At each sampling date for each cultivar, the concentrations of galacturonic acid (GA), galacturonic methyl esters, and cell wall neutral sugars were determined for both water-soluble and water-insoluble cell wall substances. For both cultivars, the GA content of water-soluble materials increased during storage, but the GA content of water-insoluble substances decreased, reflecting decreases in pectin size. The percent methyl ester content did not change for either cultivar. Cell wall neutral sugar concentrations declined in the order glucose ≫ galactose > xylose > rhamnose > mannose > arabinose > fucose. Changes in cell wall neutral sugars were minimal and were not observed in both cultivars. For both cultivars, the few cell wall sugar changes that occurred over time were best fit to a quadratic model. Thus, the only observed change in cell wall components that is known to affect firmness was the decreas...

Pickling cucumber fruits were stored at 15.5°C and either 62 or 93% relative humidity (rh) for 28 days. Periodically, fruits were removed from both treatments, and weight loss was measured. Mesocarp tissue was analysed for osmotic potential, relative water content, membrane leakage, concentration of acids, sugars, and free amino acids, and cell wall composition.

Les echantillons cuits dans un four a microondes ont une teneur moindre en glucides alcoolsolubles, glucides reducteurs et dextrine mais une teneur en amidon superieure aux echantillons cuits dans un four a convection