Premium
FLOW BEHAVIOR OF SWEET POTATO PUREE AND ITS RELATION TO MOUTHFEEL QUALITY *
Author(s) -
RAO V. N. M.,
HAMANN D. D.,
HUMPHRIES E. G.
Publication year - 1975
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1975.tb01248.x
Subject(s) - mouthfeel , viscometer , mathematics , cultivar , yield (engineering) , food science , viscosity , flow (mathematics) , materials science , botany , chemistry , composite material , geometry , biology , raw material , organic chemistry
. Flow behavior of baked sweet potato puree obtained from eight cultivars was studied in a concentric cylinder viscometer to determine parameters in the non‐Newtonian power law equation with a yield stress. This algebraic equation proved to be a suitable flow model. A computational technique to determine model parameters was developed. Yield stress of the cultivars was highly correlated with taste panel scores, an increase in yield stress indicating a less moist mouthfeel. It was observed that, in general, the mouthfeel of sweet potatoes becomes more moist with increased storage up to 40 days; no definite pattern was discovered thereafter.