Characteristics of Sweet Potato Powders from Eight Korean Varieties

Abstract

Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (ΔE), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to 75.95℃ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.

Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method

“…고구마에 관한 연구로는 주로 고구마를 이용한 가공식품 개발에 관한 연구 (11)(12)(13)(14)(15), 고구마 품종별 이화학적 품질특 성 (5,7,(16)(17)(18)(19) 및 기능성 평가에 관한 연구 (6,9,10,20,21) 가 보고되어 있다. 특히 국내산 고구마의 이화학적 특성으로 전분 특성 (16,17), 분말 특성 (7,18) (Table 4) …”