Quality Characteristics of Sweet Potato Paste Varieties Prepared by Different Heating Methods

Abstract

This study investigated the quality characteristics of pastes prepared by different heat treatment methods using three varieties of sweet potatoes with varying colors. The free sugars, viz., fructose, glucose, and sucrose, are normally detected in the sweet potato, with additional detection of maltose when made into a paste. The total sugar content of the paste with heat treatment methods ranged between 17.61% to 20.39% for Daeyumi, 17.29% to 22.41% for Sinjami, and 14.48% to 17.66% for Juhwangmi, with the highest values obtained after being subjected to baking. The total polyphenol and flavonoid contents of the paste were highest in the Sinjami cultivar for all heat treatment methods. The extrusion force ranged from 81.24 to 140.31 N.s. and was highest in the Daeyumi variety, and in baking. Results of the sensory evaluation test revealed that baking was the most suitable heat treatment method. Moreover, our results indicate that Sinjami is valuable as a functional sweet potato paste due to its high total polyphenol and flavonoid content.

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

“…The free sugar content of raw sweet potatoes was detected as fructose, glucose, and sucrose. Juwhangmi had a higher sucrose content than the Daeyumi and Sinjami cultivars [ 17 ]. According to Ra [ 18 ] and Kum [ 19 ], maltose can be produced by the enzymatic hydrolysis of pregelatinized starch during heat treatment, and this maltose is not detected upon conversion to glucose by glucoamylase treatment [ 20 ].…”