Optimization of Processing Conditions and Selection of Optimum Species for Sweet Potato Chips

Abstract

This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 ㎜), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature (110~140℃) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 ㎜, 20%, 45 sec, 120℃ and 31 min, and those using Juhwangmi was determined as 1 ㎜, 25%, 45 sec, 130℃ and 29 min. Sweet potato chips using Hayanmi was determined as 1 ㎜, 20%, 45 sec, 120℃ and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.

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) …”