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KMID : 1011620110270020019
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 2 p.19 ~ p.29
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Characteristics of Sweet Potato Powders from Eight Korean Varieties
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박선진:Park Sun-Jin
김지명:Kim Ji-Myoung/김정은:Kim Jeong-Eun/정소희:Jeong So-Hee/박경환:Park Kyoung-Hwan/신말식:Shin Mal-Shick
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Abstract
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Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (ΔE), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to 75.95℃ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.
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KEYWORD
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sweet potato, powder, Korean variety, physicochemical properties, pasting properties
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