Effect of Quality Characteristics of Various Cultivars of Sweet Potato on Puree Viscosity

Park, Min Kyeong; Lee, Hyeong-Un; Hwang, Young Il; Cho, Yong Sik; Jang, Hyun Wook

doi:10.3746/jkfn.2021.50.12.1375

Cited by 5 publications

(1 citation statement)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The sucrose content ranged from 3.76 to 13.88% depending on the cultivar, and no difference was recorded following the enzyme treatment. The total starch content of the Daeyumi, Juwhangmi, and Sinjami cultivars was 64.41%, 33.99%, and 43.27%, respectively [ 16 ]. When this starch is hydrolyzed by α-amylase, it is converted to maltose and then glucose by glucoamylase.…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Lee

Jung

et al. 2023

Foods

View full text Add to dashboard Cite

In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly.

show abstract

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Lee

Jung

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

Optimization of Hydrothermal Treatment Conditions for Pear Puree Using the Response Surface Methodology

Park

Cho

Jang

2022

JKFN

View full text Add to dashboard Cite

This study analyzed the quality characteristics of pear puree by varying the hydrothermal treatment temperature (50, 70, and 90°C) and time (15, 30, and 45 min) and sought to determine the optimal hydrothermal treatment conditions through the response surface methodology. A total of nine experimental points were studied according to the central composite design. The temperature and time were set as independent variables, and the redness, ΔE value, aerobic bacteria, coliform group, polyphenol oxidase (PPO) activity, total polyphenol content (TPC), and total flavonoid content (TFC) related to the quality characteristics were set as dependent variables. The redness and the ΔE value were measured as −0.38∼1.20 and 0.97∼11.88, respectively, and the R 2 value was 0.9754 and 0.9818, respectively. The R 2 value of viable cell counts were 0.9849 and 0.9714 in the aerobic bacteria and coliform groups. The PPO activity was 122.57∼235.13 g/min, and the R 2 value was 0.8616. The TPC and TFC as active ingredients of pear puree were in the range of 19.33∼24.54 and 4.56∼5.78 GAE mg/100 g, respectively, and the R 2 values were 0.9181 and 0.9097, respectively. Based on this, the contour map was superimposed to set the optimal hydrothermal treatment conditions. The optimum points derived were 74.6°C and 20.7 min. When the predicted and the experimental values were compared to verify the reliability of the model, all the experimental values of each of the response variables were within the 95% confidence and prediction intervals, confirming the suitability of the model.

show abstract

Quality Characteristics of Yanggaeng Prepared with the Addition of Colored Sweet Potato Powder

Lee

Jung

et al. 2022

JKFN

View full text Add to dashboard Cite

This study evaluated the quality characteristics and antioxidant activity of yanggaeng prepared with the addition of three different colored sweet potato powders (Juwhangmi, Sinjami, and Daeyumi). The brightness and yellowness values of yanggaeng with the addition of Juwhangmi were high. The highest redness value was observed in yanggaeng with the addition of Sinjami. With the addition of Daeyumi, the hardness showed the lowest value of 1,985.13 g, and the chewiness and gumminess showed the highest values of 399.19 and 579.39, respectively, with the addition of Sinjami. The total polyphenol and flavonoid contents were observed to have the highest values of 124.81 mg GAE/100 g and 47.30 mg CE/100 g, respectively, with the addition of Sinjami. Also, the ABTS and DPPH radical scavenging activities were observed to be 34.76 mg AAE/100 g and 70.88 mg AAE/100 g, respectively, with the addition of Sinjami. As per the results of sensory evaluation, yanggaeng with the addition of Sinjami had the highest sensory score in overall acceptance, including color, taste and texture, and preference. These results demonstrated that it was possible to manufacture yanggaeng by adding colored sweet potato powders, and the Sinjami cultivar was found to be the most suitable for this purpose.

show abstract

Effect of Quality Characteristics of Various Cultivars of Sweet Potato on Puree Viscosity

Cited by 5 publications

References 37 publications

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Optimization of Hydrothermal Treatment Conditions for Pear Puree Using the Response Surface Methodology

Quality Characteristics of Yanggaeng Prepared with the Addition of Colored Sweet Potato Powder

Contact Info

Product

Resources

About