Flow Behavior of Sweet Potato Puree and Its Relation to Mouthfeel Quality *

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.