Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate

The effects and optimum levels of tetrasodium pyrophosphate (TSPP), alginate and calcium sulfate (CaSO 4 ) on physical and sensory characteristics of texturized sweetpotato puree were studied using response surface methodology. Samples were subjected to instrumental texture profile analysis (TPA) and sensory evaluation. Prediction models to describe the effects of ingredients on TPA parameters were used to generate contour plots for optimization using TPA values of baked roots as the limits. The optimum formulations having textural characteristics of the baked roots were within the following identified regions: (a) at 0.12% TSPP, alginate, 0.20–0.25%, and CaSO 4 , 0.4–0.70%; (b) at 0.18% TSPP, alginate, 0.2–0.55%, and CaSO 4 , 0.22–0.42%. A taste panel scored representative formulations of the optimum regions similar to the baked roots for color, flavor, texture, and overall acceptability.