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KMID : 1134820210500121375
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 12 p.1375 ~ p.1384
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Effect of Quality Characteristics of Various Cultivars of Sweet Potato on Puree Viscosity
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Park Min-Kyeong
Lee Hyeong-Un
Hwang Young
Cho Yong-Sik
Jang Hyun-Wook
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Abstract
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This study was conducted to analyze the effect of the quality characteristics of various sweet potato cultivars on puree viscosity. This analysis could provide the foundational data for the processing properties of each cultivar for use in the development of sweet potato processing technology. The analyzed parameters were proximate composition, color value, water absorption index, water solubility index, particle size and distribution, swelling power, total solid content, total starch, the viscosity of the puree, and the correlation analysis between the quality characteristics and viscosity. Analysis of the results of proximate composition and color values showed significant variation by cultivars (P<0.05). Also, analysis of various parameters that affect the flow characteristics of suspensions based on the unique characteristics of each sweet potato cultivar revealed that the swelling power, and total solid content had a significant correlation with puree viscosity (P<0.05). The swelling power had a negative correlation with puree viscosity. In addition, the total solid content had a positive correlation with viscosity, so the cultivars with higher concentration and polymer characteristics showed a higher viscosity of the puree. The above results can be utilized for selecting the most suitable and optimal cultivar for the puree at the sample selection stage. The identified processing properties of the sweet potatoes can provide the foundational data to better understand and develop processing technology for various cultivars.
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KEYWORD
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sweet potato, physicochemical properties, puree, correlation
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