EFFECTS OF pH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREE

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Abstract
Sweet potato purees were pH adjusted (some also heat treated) and stored up to 9 months in sealed containers at room temperature. Some purees were treated with amylolytic enzymes before or after storage. Rheology and carbohydrates were evaluated after 0, 3, 7, and 9 months. Nonenzyme treated purees at 4.2 pH were semi‐solids after 3 months storage, but those at 1.5 and 11.5 pH had lower viscosities. Amylolytic enzyme treatments lowered molecular weights and viscosities. Pre‐storage treatments were more effective than post storage in molecular weight reduction. Post storage treatments were more effective in viscosity reduction.
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