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Effect of hot-air drying temperature on nutritional components and rehydration rate of sweetpotato leaves
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.498-504
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.498
 Title & Authors
Effect of hot-air drying temperature on nutritional components and rehydration rate of sweetpotato leaves
Jeong, Da-Woon; Park, Yang-Kyun; Nam, Sang-Sik; Han, Seon-Kyeong;
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 Abstract
The purpose of the present study is to provide preliminary data for turning sweetpotato leaves into dehydrated vegetables. To achieve this goal, we have gone through the process of hot-air drying the leaves of sweetpotato that are usually thrown away and examined the drying speed and rehydration resilience, then made a comparative analysis of the general ingredients, lutein, -carotene and chromaticity. The drying speed reached the peak at a temperature of . As for other general ingredients, there was no significant difference according to temperature. The content of lutein, which is a functional ingredient, was large in Shinmi with at a temperature of ; small in Hayanmi with at a temperature of . The content of -carotene was large in Shinmi with at a temperature of ; small in Hayanmi with at a temperature of . The content of functional materials was the largest at a temperature of , and decreased in the order of temperatures at , , and . As for rehydration stability, rehydration rate in both Shinmi and Hayanmi was the highest at a temperature of with 233.93% and 223.47% respectively. To summarize, the quality of dried sweet potato leaf was more affected by temperature than by drying time, and low temperature drying resulted in better product value.
 Keywords
sweetpotato leaves;rehydration rate;lutein;-carotene;
 Language
Korean
 Cited by
1.
약용버섯과 식용버섯의 건조방법에 따른 품질특성,김보민;정은선;안용현;황인욱;정신교;

한국식품저장유통학회지, 2016. vol.23. 5, pp.689-695 crossref(new window)
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Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls, Korean Journal of Community Nutrition, 2011, 16, 2, 265  crossref(new windwow)
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