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KMID : 0378019800230080095
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New Medical Journal
1980 Volume.23 No. 8 p.95 ~ p.99
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A Study on the Nutritional Utilization of Sweet Potato
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Abstract
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This study was concerned with the manufacturing of instant sweet potato flour from Korean raw sweet potato, the preventation of unpleasant order or browning which may occur in processing into edible flour, and the nuntritional utilization of its flour as food practically.
The raw sweet potato was cut and treated by various aqueos solutions.
The materials treated then were dried, cooked and ground in to edible flour respectively. The flour obtained was used for making doughnut,cooky and soup. The results were as follows;
1) The treatment with 0.20% HZS03 solution for three hours was appeared to be best in the effect of decolorization and deodorization.
2) The whiteness, smell and taste of doughnut, cooky and soup made of instant sweet potato flour were similar to that of wheat flour or white potato.
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