Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Quality Properties and Carotenoid Pigments of Yellow Sweet Potato Puree

황색고구마 퓨레의 품질과 Carotenoid색소

  • Published : 1998.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Two kinds of sweet potato puree were prepared with Benihayato cultivar of yellow sweet potato with or without $\alpha$-amylase enzyme treatment. Chemical and rheological properties of enzyme-treated puree were different from those of control puree. Reducing sugar content and iodine value increased by $\alpha$-amylase enzyme treatment, while alcohol insoluble solids and viscosity decreased by enzyme treatment. However, the changes of carotenoid content were not significantly different. Hunter-b-values(yellowness) were 27.19 and 23.54 for no enzyme-treated puree(NTP) and enzyme-treated puree(ETP), respectively. Hunter-a values(redness) were 2.24 and 6.05 for NTP abd ETP, respectively. Content of total carotenoid of canned puree heated at 13$0^{\circ}C$ for 30 min decreased by 59 percents.

Keywords

References

  1. Handbook of tropical food crops Farinaceous crops O'Hair, S. K.;Martin, F. W.(ed)
  2. A natural resource for the tropic Sweet potato products Bouwkamp,J.C.
  3. FAO Anim. Prod. Health Pap v.95 no.183 Sweet potatoes as animal feed in developing countries;present patterns and future prospects Scott, G.J.
  4. J. Agric. Food. Chem v.43 no.2646 Biochemical nutritional assessment of tubers from 16 cultivars of sweet potato Ravindran,V.;Ravindran, G;Sirakanesan,R;Rajaguru,S.B.
  5. Proc. of Korea-Japan Symposium Potential functions of sweet potato and current topics on them Nagahama, T
  6. NASA Contractor Rep v.166324 Nutritional and cultural aspects of plant species selection for a controlled ecological life support system Hoff,J.E.;Howe,J.M.;Mitchell,C.A.
  7. サスァィモ るの 成分ど榮養. 鹿兒島懸農産物加工硏究指導センタ- 鹿兒島懸
  8. J. Food Sci v.51 no.846 Sugar content of backed sweet potatoes from different cultivars and length of storage Pichia,D.H.
  9. J. Am. Soc. Hortic. Sci v.111 no.89 Carbohydrate changes in sweet potatoes during curing and storage Pichia,D.H.
  10. Abstracts 31, IFT Annual Meeting The effects of storage time and gamma radiation on physiochemical and sensory properties of Jewel sweet potatoes Yakubu,P.I.;Baianu,I.C.;Bechtel,P.J.;MeGee,B.;Lu,J.Y.;Loretan, P.;Pace,R.D.;Grim,C.;Orr,P.H.;Dawkins,N
  11. サスァィモノ加工利用の現狀ぞ 問題點 v.17 no.45 馬場透
  12. Abstract 17, IFT Annual Meeting Effects of puree preparation methods on the textural characteristics of a restructed sweet potato products Walter, Jr. W. M.;Truong, V.D.;Sylvia, K.R.
  13. Abstracts 88, IFT Annual Meeting Textual properties of cooked sweet potato correlations of instrumental and sensory parameters Truong, V.D.;Walter, Jr.W.M.;Hamann,D.D.
  14. Abstracts 88, IFT Annual Meeting Rheological properties of sweet potato puree from varsious selections Sylvia, K.E.;Truong,V.D.;Walter, Jr.W.M.
  15. J. Food. Sci v.45 no.1615 Effects of pH, enzymes and storage time on the rheology of sweet potato puree Ice,J.R.;Hamann,D.D.;Purcell,A.E.
  16. J. Food. Sci v.51 no.360 Controlled alpha amylase process for improved sweet potato puree Szyperski,R.J.;Hamann,D.D.;Walter,Jr.W.M.
  17. J. Food. Sci v.53 no.1144 Comparison of oligo-and polysaccharides formed from starch during processing of sweet potato puree by endogenous and exogenous enzyme treatments Chang-Rupp,P.L.;Schwartz, S.J.
  18. Korean J.Food Sci. Technol v.29 no.218 Carotenoid contents of yellow sweet potatoes(in Korea) Kim,S.J.;Rhim,J.W.;Jung,S.T.;Ahn,Y.S.;Oh,Y.B.
  19. Annual. Rev. Nutr v.12 no.139 Dietary carotenoids vitamin C and vitamin E as protective antioxidants in human cancers Byers,T.;Perry,G
  20. Annual. Rev. Nutr v.13 no.561 Actions of carotenoids in biological systems Krinsky, N. I.
  21. β-Caroteneの 有效性硏究の 現況 v.27 no.12 末木一未
  22. Abstracts 96,IFT Annual Meeting Relationship between Hunter color value and β-carotene contents in white flashed African sweet potato Ameny, M.A.
  23. J. Agric. Food. Chem v.36 no.129 Isomerization and losses of trans-β-carotene in sweet potatoes as affected by processing treatments Chandler, L.A.;Schwartz,S.J.
  24. J.Am.Soc.Hortic.Sci v.69 no.436 Varieted differences in the cathechol oxidase activity on darkening in sweet potato cultivars Scott,L.E.;Kattan,A.A.
  25. J. Agric. Food. Chem v.28 no.941 Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars Walter,Jr.W.M.;Purcell,A.E.
  26. Measurement of appearance Scales for measurement of color difference Hunter,R.S.;Wiley,J(ed)
  27. J. Food. Sci v.51 no.364 Use of heat treatments for saccharification of sweet potato mashes McArdle,R. N.;Bouwkamp, J.C.
  28. J.Agric.Food.Chem v.43 no.1923 Changes in carbohydrates and enzyme activities of sweet potato lines during storage Takahata, Y.;Noda, T.;Sato, T.
  29. J. Agric. Chem v.40 no.1777 Distribution of amylases within sweet potato root tissue Hagenimana, V.;Vegina, L.P.;Simard, R.E.
  30. J. Food. Sci v.41 no.1374 Changes in amyloid carbohydrates during preparation of sweet potato flakes Walter,W.M.;Purcell,A.E.
  31. Food. Technol v.21 no.322 An enzyme activation process for producing sweet potato flake Hoover,M.W.
  32. Food Technol v.20 no.84 An enzyme process for producing sweet potato flakes from starch and uncured roots Hoover, M. W.
  33. J. Agric. Food. Chem v.40 no.2370 Polyphenol oxidase from sweet potato;purification and properties Lourenco,E. J.;Neves,V. A.;DaSilva,M. A.
  34. J. Food. Sci v.62 no.1172 Color and cloud stabilization in cloudy apple juice by steam heating during crushing Genovese, D.B.;Elustondo,M.P.;Lozano,J.E.
  35. J. Food. Sci v.56 no.1711 Color development in a model system during frying Roe,M.A.;Faulks,R.M.
  36. J. Food. Sci v.51 no.157 Influence of reducing surgars and amino acids in the colour development of fried potatoes Marquez, G.;Anon, M.C.
  37. J. Food. Sci v.52 no.1063 Non enzymatic browning in liquid model system of high water activity Buera, M.P.;Chirife, J.;Resnik,S.L.;Wetzler,G.
  38. J. Food. Sci v.60 no.465 Chemical, physical and sensory attributes of formed and frozen,backed sweet potato Collins,J.L.;Liao, J.Y.;Penfield,M.P.
  39. J. Food. Sci v.62 no.1158 Comparison of spray-drying, drum-dying and freeze-drying for β-carotene encapsulation and preservation Desobry, S.A.;Netto,F.M.;Labuza,T.P.
  40. J. Korean. Soc. Food. Nutr v.23 no.148 Isolation and physicochemical properties of carotenoid pigments from orange peels Shim,K.H.;Sung,N.K.;Kang,K.S.;Choi,J.S.;Jang,C.W.
  41. J. Food. Sci. v.60 no.1048 Stability of spray-dried encapsulated carrot carotene Wagner, L.A.;Warthesen, J.J.