Physical and Sensory Properties of Sweetpotato Puree Texturized with Cellulose Derivatives

We evaluated the physical and sensory characteristics of restructured sweetpotato puree texturized with methylcellulose (MC) or methylhy-droxypropylcellulose (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.