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KMID : 0378019800230020125
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New Medical Journal
1980 Volume.23 No. 2 p.125 ~ p.128
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A Nutritional study in The Maunfacturing of Instant Sweet Potatoes
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Abstract
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The results of the manuacturing of instant sweet potatoes from Korea native sweet potatoes and retearching nutritional aspects from it.
1. The optimun cooking time for the manufacturing of instant sweet potatoes are 30 minutes. then it water contents are 50.
2. Along to increasing cooking time, the contents of saccharides and another nutritiu6 is in-creased, and it has almost constant value in the,contents`of saccharides.,
3. Instant sweet potatoes are a good vitamin food becouse vitaminc in the sweet potatoes is destroyed a little through cooking process, but instant -sweet potatoes contain much of vitamin Cmore than cereal, as 0.146%.
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