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KMID : 0525720170220030194
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Journal of Chitin and Chitosan
2017 Volume.22 No. 3 p.194 ~ p.200
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Physicochemical Characteristics of Pumpkin Sweet Potato Hydrolysates Prepared Using Various Enzymes
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Lee Dae-Hoon
Hong Joo-Heon
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Abstract
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In this study, the effects of treatment with various enzymes such as α-amylase, amyloglucosidase, celluclast, termamyl, and viscozyme on the quality characteristics were investigated. when pumpkin sweet potato were treated with enzymes, the soluble solid content of pumpkin sweet potato increased. The total sugar and reducing sugar of enzyme treated groups (80.21~89.01 g/ 100g and 13.67~19.43 g/100g) was higher than that of non-enzyme treated (70.83 g/100g and 11.81 g/100g). The major free sugar of pumpkin sweet potato were fructose, glucose, sucrose, and maltose. All organic acids decreased by enzyme treatment groups and the reduction of organic acid content was greater with higher termamyl enzyme treatment. The insoluble dietary fiber in pumpkin sweet potato decreased, while soluble dietary fiber increased at a treated with enzymes. The starch content of all enzyme treatment groups significantly increased. However, the amylose content of enzyme treatment groups significantly did not increased. Consequently, soluble solid contents, total sugar, reducing sugar, and starch content of pumpkin sweet potato could be improved by enzymes treatment.
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KEYWORD
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Pumpkin sweet potato, Enzyme, Dietary fiber, Starch, Quality characteristics
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