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Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.915-919
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.915
 Title & Authors
Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
Choi, Sun-Il; Lee, Jin-Ha; Cho, Myoung-Lae; Shin, Gi-Hae; Kim, Jae-Min; Oh, Ji-Won; Jung, Tae-Dong; Rhee, Seong-Kap; Lee, Ok-Hwan;
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This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).
Pachyrhizus erosus;yam bean;quality characteristics;freeze drying;hot air drying;
 Cited by
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