Abstract
ABSTRACTMouthfeel 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.
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