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KMID : 1134820220510121304
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 12 p.1304 ~ p.1311
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Quality Characteristics and Antioxidant Activity of Cream Soup Supplemented with Purple Sweet Potato Powder
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Hwang Eun-Sun
Kim So-Yeon
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Abstract
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This study sought to investigate the quality characteristics and antioxidant activities of cream soup supplemented with 10∼30% purple sweet potato powder based on the total weight of the flour. The moisture content of the cream soup decreased with an increase in the addition of purple sweet potato powder. However, the crude fat and crude protein contents did not vary with the purple sweet potato powder content. The sugar content increased, but the viscosity of the cream soup did not significantly change with a change in the quantity of purple sweet potato powder added. In proportion to the amount of purple sweet potato powder added, the brightness and yellowness of the cream soup decreased, and the redness increased. The total polyphenol, flavonoid, and anthocyanin contents increased with increasing levels of purple sweet potato powder. The antioxidant activities measured by the DPPH and ABTS radical scavenging activities and reducing powder were significantly higher than the control, and it proportionally increased as the amount of purple sweet potato powder added increased. These results suggest that the addition of purple sweet potato powder would enhance the functional characteristics of cream soup.
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KEYWORD
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purple sweet potato, cream soup, anthocyanin, quality characteristics, antioxidant activity
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