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FLOW CHARACTERISTICS OF SWEET POTATO PUREE AS INDICATORS OF DEHYDRATED FLAKE QUALITY
Author(s) -
GROSS M. O.,
RAO V. N. M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12638.x
Subject(s) - flake , food science , flow (mathematics) , chemistry , quality (philosophy) , flow properties , materials science , mathematics , composite material , philosophy , geometry , physics , epistemology , mechanics
Mouthfeel attributes of dehydrated sweet potato flakes can be predicted by viscometric analysis of puree. Georgia Red, Red Jewel and Rose Centennial were stored at 15°C, 95% RH for 0, 7, 14 and 47 days to insure varying degrees of starch conversion. The flow behavior of the pureed cultivars was analyzed to yield a suitable flow model and apparent viscosity at selected shear rates. The remaining puree was double drum dehydrated and the resulting flakes were evaluated for mouthfeel qualities. The flow index, coefficient of shear rate and apparent viscosity obtained from viscometric analysis were found to be significantly correlated to mouthfeel descriptors used for evaluation of the flakes.