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KMID : 0380620180500030308
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.308 ~ p.315
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Acrylamide content and quality characteristics of sweet potato chips using different cultivars
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No Jun-Hee
Lee Chae-Eun
Huang Meng-Yao
Lee Joo-Ree
Nam Sang-Sik
Shin Mal-Shick
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Abstract
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To select suitable cultivars to produce sweet potato (SP) chips instead of potato chips, ten Korean cultivars, Sinjami, Yeunjami, Sinhwangmi, Juhwangmi, Sincheonmi, Sinyulmi, Gunhwangmi, Dahomi, Daeyumi, and Pungwonmi were used. The acrylamide content, quality characteristics, and oxidation stability of SP chips were investigated. Acrylamide content was shown to be under 0.48 mg/kg in case of all cultivars except Yeunjami (1.07 mg/kg). The color values significantly differed among the cultivars and were maintained like those of raw roots. The hardness, brittleness, and fracturability of Juhwangmi and Sinhwangmi chips showed the lowest values, while those of Daeyumi were the highest. According to the sensory evaluation data, the quality characteristics of chips were influenced by not only hardness, fracturability, and crunchiness, but also the flavor taste. Pungwonmi chips showed the highest score, followed by Gunhwangmi and Dahomi chips. Therefore, Pungwonmi, Dahomi, and Gunhwangmi are suggested as suitable cultivars to make SP chips, because of their high overall quality and very low acrylamide content.
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KEYWORD
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sweet potato chip, Korean cultivar, acrylamide, quality characteristic, oxidation stability
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