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KMID : 1024420200240040366
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Food Engineering Progress
2020 Volume.24 No. 4 p.366 ~ p.375
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Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan
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Hwang Young
Son Young-Lan
Kim Ha-Yun
Lee Jung-Hyun
Lee Hyung-Woon
Kim Kyung-Mi
Jang Hyun-Wook
Cho Yong-Sik
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Abstract
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A total of 87 kinds of dried sweet potato products from Korea, China, and Japan were collected to compare dried sweet potatoes' quality characteristics for preparing CODEX. The characteristics of Aw, moisture, and reliable soluble content, color, and hardness were analyzed using Principal Component Analysis. The moisture content varied from country to country in order of Korea (21%), China (20%), and Japan (25%). In terms of color, Chinese products were dark and red compare to Korean and Japanese. Chinese products had a wide distribution of quality characteristics in common, so the product quality was not uniform. As a result of the PCA analysis, 67.2% of the total variance was explained. The first component evaluated the degree of the drying progress and the second component evaluated the appearance of the product, how it was bright and yellow. Based on the first component, Japanese, Korean and Chinese products were placed from the left, so the drying degree varied from country to country. Japanese products were the softest, Chinese products were hard, and Korean products were moderately hard. In conclusion, the moisture and reliable soluble content, color, and hardness of the dried sweet potato are essential quality factors, and they are expected to help identify the primary quality elements of sweet potato in neighboring countries.
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KEYWORD
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sweet potato, drying, CODEX, quality, PCA analysis
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