Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Characteristics of Sweet Potato Powders from Eight Korean Varieties

한국산 8 품종 고구마분말의 특성

  • Park, Sun-Jin (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Ji-Myoung (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Jeong-Eun (Department of Food and Nutrition, Chonnam National University) ;
  • Jeong, So-Hee (Department of Food and Nutrition, Chonnam National University) ;
  • Park, Kyoung-Hwan (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • 박선진 (전남대학교 생활과학대학 식품영양학과) ;
  • 김지명 (전남대학교 생활과학대학 식품영양학과) ;
  • 김정은 (전남대학교 생활과학대학 식품영양학과) ;
  • 정소희 (전남대학교 생활과학대학 식품영양학과) ;
  • 박경환 (전남대학교 생활과학대학 식품영양학과) ;
  • 신말식 (전남대학교 생활과학대학 식품영양학과)
  • Published : 2011.04.30
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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 (${\Delta}E$), 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 $75.95^{\circ}C$ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.

Keywords

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