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.