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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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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.
sweetpotato leaves;rehydration rate;lutein;-carotene;
 Cited by
약용버섯과 식용버섯의 건조방법에 따른 품질특성,김보민;정은선;안용현;황인욱;정신교;

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