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KMID : 0903519690110010123
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1969 Volume.11 No. 1 p.123 ~ p.130
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Studies on the Storage and Utilization of Sweet Potatoes
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Lee Ke-Ho
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Abstract
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Five varieties of sweetpotatoes recommended in Korea were investigated with respect to the storing rapacity, resin content and the possibility of developing sweetpotato chips as a new processed food item. The results are summarized as follows:
1) Two varieties, Suwon No. 147 and Chun-Mi were more resistant to chilling injury and soft-rot decay than other varieties.
2) The contents of resinous and polyghenolic substances were quite different depending upon the variety.
3) Sweetpotato chips of different color were made from different varieties and rapeseed oil was found to be the best as frying oil.
4) Best conditions to prepare sweetpotato chips with fresh color and proper texture were to dip slices of 1-2 ㎜ thickness in 0.25% sodium bisulfite solution at 40℃ for 30-40 minutes and to subject to deep frying in an oil bath at 150-160℃ for 2.5 to 3.5 minutes.
5) Polyethylene-cellophane film as packing material of sweetpotato chips was the best in the moisture proof and film-impact tests.
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