Application of wedge fracture test for texture analysis in boiled sweetpotato (Ipomoea batatas)

Several instrumental texture analysis methods have been developed for use in sweetpotato. However, there are very few reports on the of wedge fracture test. The purpose study was to develop a method using and evaluate its performance against compression test assessing sweetpotato varieties with different cooking times. optimal time (OCT) five determined by boiling 2.5 cm3 cubes until soft. Samples were prepared under four conditions: 85°C 10 15 min; 95°C 5 min. Peak positive force (firmness) total work done (toughness) analysis. correlation between OCT measurements evaluated, samples incubated at min had highest (R2 = 0.725). Using this heat treatment, from compared those obtained gave significant discrimination (p ≤ 0.05) while did not. is thus recommended determining firmness boiled   Key words: Texture, test, orange-fleshed sweetpotato, time.