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Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods

건조방법에 따른 히카마 감자분말의 품질특성 변화

  • Choi, Sun-Il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Cho, Myoung-Lae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Shin, Gi-Hae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jae-Min (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Oh, Ji-Won (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Jung, Tae-Dong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Rhee, Seong-Kap (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 최선일 (강원대학교 식품생명공학과) ;
  • 이진하 (강원대학교 식품생명공학과) ;
  • 조명래 (강원대학교 식품생명공학과) ;
  • 신기해 (강원대학교 식품생명공학과) ;
  • 김재민 (강원대학교 식품생명공학과) ;
  • 오지원 (강원대학교 식품생명공학과) ;
  • 정태동 (강원대학교 식품생명공학과) ;
  • 이성갑 (강원대학교 식품생명공학과) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2015.07.22
  • Accepted : 2015.11.18
  • Published : 2015.12.30

Abstract

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%).

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