Table 5 Texture index analysis of sweet potato.

From: Comparison of quality characteristics among 20 sweet potato varieties

Varieties

Hardness

g

Elasticity

N/A

Cohesiveness

N/A

Adhesiveness

g sec

Chewiness

g

Resilience

N/A

191-1

22,079 ± 751

0.76 ± 0.043

0.69 ± 0.017

15,269 ± 878

11,711 ± 1313

0.39 ± 0.005

193-3

15,548 ± 984

0.78 ± 0.032

0.65 ± 0.025

10,100 ± 914

7887 ± 1039

0.33 ± 0.016

193-4

19,036 ± 1466

0.71 ± 0.011

0.66 ± 0.007

12,581 ± 1100

8952 ± 888

0.37 ± 0.007

193-13

15,364 ± 849

0.75 ± 0.049

0.66 ± 0.029

10,091 ± 869

7574 ± 1107

0.34 ± 0.013

193-16

17,246 ± 67

0.70 ± 0.009

0.61 ± 0.009

10,471 ± 137

7376 ± 15

0.32 ± 0.009

193-20

16,039 ± 1045

0.71 ± 0.004

0.63 ± 0.005

10,139 ± 587

7239 ± 463

0.33 ± 0.006

193-21

19,899 ± 1276

0.73 ± 0.005

0.67 ± 0.009

13,261 ± 702

9654 ± 464

0.34 ± 0.004

193-31

16,369 ± 668

0.74 ± 0.017

0.70 ± 0.028

10,736 ± 368

7819 ± 398

0.40 ± 0.048

195-1

19,780 ± 1307

0.72 ± 0.046

0.59 ± 0.008

11,744 ± 731

8470 ± 1077

0.34 ± 0.010

196-8

21,699 ± 390

0.71 ± 0.022

0.63 ± 0.007

13,760 ± 159

9772 ± 348

0.37 ± 0.007

196-14

18,788 ± 514

0.72 ± 0.012

0.65 ± 0.005

12,151 ± 374

8758 ± 386

0.36 ± 0.009

196-16

22,447 ± 346

0.72 ± 0.019

0.64 ± 0.006

14,387 ± 284

10,335 ± 430

0.39 ± 0.001

197-4

21,599 ± 259

0.74 ± 0.041

0.64 ± 0.016

13,769 ± 486

10,238 ± 862

0.37 ± 0.012

197-25

18,740 ± 831

0.74 ± 0.023

0.61 ± 0.041

11,482 ± 1263

8521 ± 1161

0.33 ± 0.025

197-32

20,958 ± 1165

0.73 ± 0.004

0.63 ± 0.010

13,294 ± 536

9667 ± 418

0.36 ± 0.008

197-37

20,108 ± 239

0.72 ± 0.004

0.61 ± 0.001

12,236 ± 173

9510 ± 417

0.33 ± 0.005

198-1

20,826 ± 464

0.69 ± 0.006

0.59 ± 0.018

12,335 ± 150

8521 ± 178

0.35 ± 0.010

198-2

17,673 ± 748

0.76 ± 0.020

0.71 ± 0.004

12,524 ± 611

9586 ± 695

0.35 ± 0.009

198-8

14,285 ± 339

0.70 ± 0.007

0.63 ± 0.009

8948 ± 81

6580 ± 119

0.32 ± 0.003

204-18

16,546 ± 632

0.62 ± 0.004

0.57 ± 0.022

9365 ± 544

5851 ± 370

0.31 ± 0.005

  1. Hardness is the force required to achieve maximum deformation at the first compression, reflecting the firmness of the sweet potato; elasticity is the ability to recover the original height after the first compression, reflecting its elastic deformation properties; cohesiveness is the ability to resist the second compression deformation, reflecting the tightness of its internal structure; adhesiveness reflects its tendency to adhere to contact surfaces.; chewiness which comprehensively reflects the energy required by the sweet potato in the chewing process; resilience is the ability to recover deformation during two compression processes, reflecting its elastic recovery characteristics.
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