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KMID : 1134820210500121350
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 12 p.1350 ~ p.1357
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Quality Characteristic, Antioxidant Activity and Acrylamide Content of Sweet Potato Chips according to the Baking Temperature
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Hwang Eun-Sun
Lee Hee-Kyung
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Abstract
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We determined the quality characteristics, antioxidant activity, and acrylamide content of sweet potato chips prepared by unheated raw sweet potato slices as a control group and heating sweet potato slices up to three target temperatures of 140, 160, and 180°C. The moisture content of the sweet potato chips was the highest at 65.20% in the control group and decreased from 32.30% to 7.21% as the baking temperature increased. The sugar content was higher in the baked sweet potato chips than in the raw sweet potato slices and was observed to be the highest at 140°C. The sugar content decreased as the temperature increased from 160 to 180°C. As the baking temperature increased, the brightness of the sweet potato chips decreased, and the browning index increased. The total polyphenol and total flavonoid content were high in the raw sweet potato slices but increased further as the baking temperature increased. The antioxidant activity showed a tendency to increase as the baking temperature increased. As the baking temperature increased, the production of acrylamide also increased. A very small amount of acrylamide was detected in unheated raw sweet potato slices. However, as the baking temperature increased from 140∼180°C, the amount of acrylamide production increased to 4.27 to 107.10 times that of the raw sweet potato slices. Therefore, an appropriate heating temperature setting is necessary, taking into consideration the content of bioactive compounds and acrylamide, and antioxidant activity, acrylamide when manufacturing sweet potato chips.
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KEYWORD
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sweet potato, baking temperature, antioxidant activity, browning, acrylamide
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