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KMID : 1011620180340020186
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 2 p.186 ~ p.194
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Microstructure, Texture and Rheology Properties of Sweet Potato Starch Gels Purified from Korean Cultivars during Storage
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No Jun-Hee
Mun Sae-Hun
Shin Mal-Shick
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Abstract
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Purpose: Microstructure, texture and rheological properties of sweet potato starch gels (SSG) were investigated to understand how they are varied depending on the sweet potato cultivars of Korea, such as purple-fleshed Sinjami and Borami, orange-fleshed Juwhangmi and Sinwhangmi, and white/cream-fleshed Sinyulmi, Sincheonmi, Yeonwhangmi, and Jeungmi.
Methods: Starch was purified using an alkaline steeping method and SSGs were made from 10% starch pastes. Color values, microstructure, crystallinity, and texture and rheological properties of SSGs during storage were investigated.
Results: The color values, lightness, greenness, and blueness increased during storage. Internal microstructure of SSGs changed depending on the cultivars and the number of storage time and the size of air cells within the gel matrix each increased during storage. Crystallinity of SSGs changed from the V type (1 and 4 day storage) to the B type (10 day storage). Textural properties of SSGs were significantly different from those of other cultivars (p<0.05). Sinwhangmi and Yeonwhangmi starch gels were higher in hardness, springiness, gumminess, and resilience than other cultivars during storage. The cultivars could be classified into three groups according to the storage and loss moduli patterns of SSGs. The cultivars that showed SSGs with the highest viscoelastic properties were Sinwhangmi and Yeonwhangmi, followed by Sinjami and Borami > Juwhangmi, Sinyulmi, Sincheonmi, and Jeungmi in the descending order.
Conclusion: SSGs showed similar trends in color value changes and crystallinity during storage regardless of the cultivars. Microstructure, texture and rheological properties of SSGs were different depending on the cultivars and storage time. However Sinwhangmi and Yeonwhangmi starch gels were not only higher hardness, springiness, gumminess, and resilience, but also the highest viscoelasticity using a dynamic rheometer.
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KEYWORD
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Korean sweet potato cultivar, starch gel, storage, textural property, rheology
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