The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Food Composition of Raw, Boiled, and Roasted Sweet Potatoes

생고구마와 삶은 및 구운 고구마의 식품성분 비교

  • Kim, Soyoung (Dept. of Food analysis, Korea Food Research Institute) ;
  • Seo, Dongwon (Dept. of Food analysis, Korea Food Research Institute) ;
  • Park, Jisoo (Dept. of Food analysis, Korea Food Research Institute) ;
  • Kim, Se-na (Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Youngmin (Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Nam, Jin-sik (Dept. Food and Nutrition, Suwon Women's College) ;
  • Lee, Jong-Hun (Food Analysis Research Center, Suwon Women's College) ;
  • Kim, Sang-Cheon (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer) ;
  • Yang, Mi-Ok (Dept. of Oriental Medicine & Healthcare Dean of Graduate School, Wonkwang Digital University) ;
  • Hwang, Jinbong (Dept. of Food analysis, Korea Food Research Institute)
  • 김소영 (한국식품연구원 식품분석센터) ;
  • 서동원 (한국식품연구원 식품분석센터) ;
  • 박지수 (한국식품연구원 식품분석센터) ;
  • 김세나 (농촌진흥청 국립농업과학원 농식품자원부 기능성 식품과) ;
  • 최용민 (농촌진흥청 국립농업과학원 농식품자원부 기능성 식품과) ;
  • 남진식 (수원여자대학교 식품영양과) ;
  • 이종헌 (수원여자대학교 식품분석연구센터) ;
  • 김상천 (농업기술실용화재단 분석검정본부) ;
  • 양미옥 (원광디지털대학원 한방건강학과) ;
  • 황진봉 (한국식품연구원 식품분석센터)
  • Received : 2016.10.27
  • Accepted : 2016.12.15
  • Published : 2017.02.28
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Abstract

In this study, two kinds of chestnut-sweet potato (CSP) and pumpkin-sweet potato (PSP) were cooked by three methods: raw, steaming, and roasting. These samples were investigated in food compositions such as moisture, protein, ash, dietary fiber, fat, minerals, and vitamins. As the results of this study, the moisture contents of raw CSP and raw PSP were higher than those of steamed and roasted samples in two cultivars. The contents of protein in raw CSP and raw PSP were 2.57 g/100 g and 3.22 g/100 g, respectively, which were higher than those of other cultivars. The protein contents of roasted CSP and steamed PSP were lower than those of their raw samples. The potassium, phosphorus, magnesium, calcium, sodium, and iron values of PSP were 1,048.46 mg/100g, 152.02 mg/100g, 74.70 mg/100g, 57.22 mg/100g, 22.28 mg/100g, and 1.44 mg/100g, respectively, which were the highest values in tested sweet potato cultivars. The content of dietary fiber in CSP was higher generally than that in PSP. The values of total dietary fiber in cooked sweet potatoes were higher than those of raw sweet potatoes. The contents of vitamins, including thiamine, riboflavin, and niacin, in PSP were higher than those in CSP. Overall, two cultivars of raw, boiled, and roasted sweet potatoes had enhanced food composition. Therefore, these sweet potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

Keywords

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