Controlled Alpha Amylase Process for Improved Sweet Potato Puree

A process using a commercial alpha amylase was developed for producing consistent sweet potato puree independent of age or seasonal variations in the raw roots. The process includes thermal gelatinization of the puree starch, enzyme hydrolysis of a portion of the puree, and subsequent blending of the enzyme-treated portion with the untreated portion. Alcohol insoluble solids decreased as the percentage of enzyme-treated puree in the mixture was increased. Chemical and rheological differences comparing purees made from fresh and stored roots became insignificant when the proportion of enzyme-treated puree was greater than 75%. Sensory texture differences were insignificant if the proportion was greater than 50%.