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The changes of pectic substances during baking at 175-180℃ for 30 minutes and polygalacturonase activities of three sweet potato cultivars on textural properties were investigated. The three different types of sweet potato cultivars were the dry type (Wonki), the intermediate type (Shinmi), and the moist type (Chunmi). The moisture content, alcohol insoluble solid content, composition of pectic substances and hardness were determined before and after baking. It was found that HCl-soluble pectin was significantly changed into water soluble and sodium hexametaphosphate soluble pectin by baking. The dry type, Wonki showed the lowest moisture content, but the highest alcohol insoluble solid content and hardness. Wonki, whose polygalacturonase activity was the highest, had the highest HCl-soluble pectin content after backing.
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