Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Development of Sweet Potato Shaped Rice Madeira Cakes using Sweet Potato Paste with Different Cultivars

품종별 고구마 페이스트를 이용한 고구마형 쌀구움과자 개발

  • Yoon, Huina (Department of Food and Nutrition, Chonnam National University) ;
  • Jeong, Onbit (Department of Food and Nutrition, Chonnam National University) ;
  • No, Junhee (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Wook (Division of Biotechnology, College of Life Sciences & Biotechnology, Korea University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
  • Received : 2017.01.19
  • Accepted : 2017.02.20
  • Published : 2017.02.28
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Abstract

Purpose: To increase the availability of Korean sweet potato (SP), the quality characteristics of the sweet potato pastes (SPPs) and rice madeira cake (RMC) using them were investigated. Methods: Ten different SPPs, orange fleshed Sinwhangmi, Juwhangmi, purple fleshed Sinjami and Yeonjami, Cream fleshed Sinyulmi, Sinchunmi, and newly developed Geonwhangmi, Dahomi, Daeyumi, and Pongwonmi were used. Their pastes were prepared by washed, peeled, steamed, crushed, vacuum packed and stored in a freezer until use. Results: The SPPs and RMC with them were significant difference from different cultivars with color value, rheology and texture properties, and preference test. The SPP showed the highest lightness value in Sinchunmi (55.89) and the highest viscosity in Geonhwangmi (55.33 poise). The RMCs with SPPs had lower values in hardness and chewiness than the RMC without SPP. Overall quality of preference test showed the highest values in RMC with Sinyulmi and Sincheonmi. Conclusion: The best quality of sweet potato shaped rice madeira cake was made using Sinyulmi and Sinchunmi pastes. It is suggested that sweet potato paste is possible to use as the biomaterials for application of processed foods.

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References

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