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

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

DOI QR Code

Physicochemical Properties of Flours Prepared from Sweet Potatoes with Different Flesh Colors

고구마의 육질색 종류별 고구마 분말의 이화학적 특성

  • Received : 2010.06.21
  • Accepted : 2010.10.01
  • Published : 2010.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Physicochemical properties of flours prepared from sweet potatoes with different flesh color (white, yellow/orange and purple) were investigated. Sweet potatoes were soaked in solutions of antibrowning agents such as sodium metabisulfite and citric acid, and freeze or hot air-dried prior to grinding to produce sweet potato flours. Sweet potato flours with different flesh colors showed differences in chemical composition. Purplefleshed sweet potato flour had higher protein, ash, and dietary fiber contents that white and yellow/orangefleshed sweet potato flours. Average particle size of yellow/orange-fleshed sweet potato flour was higher than those of white/yellow or purple-fleshed sweet potato flour. Both water absorption index (WAI) and oil absorption capacity of flours prepared from sweet potatoes by hot-air drying were higher than those from sweet potatoes by freeze drying.

육질색에 따른 일반고구마, 주황색고구마 및 자색고구마로부터 갈변방지제 처리와 건조방법을 달리하여 분말을 제조한 후 고구마 분말의 이화학적 특성을 분석하였다. 고구마 분말의 조단백질, 회분 및 식이섬유 함량은 자색고구마에서 가장 높았고 조지방과 전분 함량은 주황색고구마에서 가장 높게 나타났다. 고구마 분말의 평균 입자크기는 주황색고구마 분말에서 가장 크게 나타났으며 각각의 고구마 분말에서 둥근형 또는 다각형의 전분입자 형태를 관찰할 수 있었다. 고구마 분말의 수분흡수지수 및 oil 흡수율은 열풍건조방법으로 제조한 분말이 동결건조에 의한 분말보다 높은 경향을 주었다. 고구마 분말의 수분용해도지수는 일반고구마와 자색고구마의 경우 건조조건에 따른 차이가 크지 않은 반면, 주황색고구마의 경우 열풍건조 한 분말에서 수분용해도지수가 높게 나타났다.

Keywords

References

  1. Woolfe JA. 1992. Sweet potato-past and present. An Untapped Food Resource; Cambridge University Press, Cambridge, UK.
  2. Ravindran V, Ravindran G, Sivakanesan R, Rajaguru SB. 1995. Biochemical and nutritional assessment of tubers from 16 cultivars of sweet potato (Ipomoea batatas L.). J Agric Food Chem 43: 2646-2651. https://doi.org/10.1021/jf00058a017
  3. Reddy NN, Sistrunk WA. 1980. Effect of cultivar, size, storage, and cooking method on carbohydrates and some nutrients of sweet potatoes. J Food Sci 45: 682-684. https://doi.org/10.1111/j.1365-2621.1980.tb04131.x
  4. Lee JS, Ahn YS, Kim HS, Chung MN, Jeong BC. 2006. Making techniques of high quality powder in sweet potato. Korean J Crop Sci 51: 198-203.
  5. Teow CC, Truong V, McFeeters RF, Thompson RL, Pecoto KV, Yencho GC. 2007. Antioxidant activities, phenolic and ${\beta}$-carotene contents of sweet potato genotypes with varying flesh colours. Food Chem 103: 829-838. https://doi.org/10.1016/j.foodchem.2006.09.033
  6. Krinsky NI. 1993. Actions of carotenoids in biological systems. Annual Rev Nutr 13: 561-587. https://doi.org/10.1146/annurev.nu.13.070193.003021
  7. Odake K, Terahara N, Saito N, Toki K, Honda T. 1992. Chemical structures of two anthocyanins from purple sweet potato, Ipomoea batatas. Phytochemistry 31: 2127-2130. https://doi.org/10.1016/0031-9422(92)80378-R
  8. Shi Z, Bassa IA, Gabriel SL, Francis FJ. 1992. Anthocyanin of sweet potatoes: Ipomoea batatas. J Food Sci 57: 755-760. https://doi.org/10.1111/j.1365-2621.1992.tb08088.x
  9. Lee LS, Kim SJ, Rhim JW. 2000. Analysis of anthocyanin pigments from purple-fleshed sweet potato. J Korean Soc Food Sci Nutr 29: 555-560.
  10. Yadav AR, Guha M, Tharanathan RN, Ramteke RS. 2006. Changes in characteristics of sweet potato flour prepared by different drying techniques. LWT-Food Sci Technol 39: 20-26. https://doi.org/10.1016/j.lwt.2004.12.010
  11. AOAC. 2000. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington DC, USA. Method 991.43.
  12. AACC. 2000. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Method 76-11.
  13. Prosky L, Asp N, Sweizer TF, Devries J, Furda I. 1988. Determination of insoluble, soluble, and total dietary fiber in foods and food products, Interlaboratory study. JAOAC 71: 1017-1023.
  14. Anderson RA. 1982. Water absorption and solubility and amylograph characteristics of rolled-cooked small grain products. Cereal Chem 59: 265-271.
  15. Kim SJ, Rhim JW, Jung ST, Ahn YS, Oh YB. 1997. Carotenoid contents of yellow sweet potatoes. Korean J Food Sci Technol 29: 218-222.
  16. Rynolds LB, Rosa N, McKeown AW. 1993. Effects of harvest date on certain chemical and physical characteristics of sweet potato grown in south western Ontario. Canadian J Plant Sci 74: 603.
  17. Suh HJ, Chung SH, Choi YM, Bae SH, Kim YS. 1998. Changes in sugar content of sweet potato by different cooking methods. Korean J Soc Food Sci 14: 182-187.
  18. Zhang Z, Wheatley CC, Corke H. 2002. Biochemical changes during storage of sweet potato roots differing in dry matter content. Postharvest Biol Technol 24: 317-325. https://doi.org/10.1016/S0925-5214(01)00149-1
  19. Huang AS, Tanudjaja L, Lum D. 1999. Content of alpha-, beta-carotene, and dietary fiber in 18 sweetpotato varieties grown in Hawaii. J Food Compost Anal 12: 147-151. https://doi.org/10.1006/jfca.1999.0819
  20. Tian SJ, Richard JE, Blanshard JMV. 1991. Physicochemical properties of sweet potato starch. J Sci Food Agric 57: 459-491. https://doi.org/10.1002/jsfa.2740570402
  21. Walter WM, Truong VD, Wiesenborn DP, Carvajal P. 2000. Rheological and physicochemical properties of starches from moist- and dry-type sweet potatoes. J Agric Food Chem 48: 2937-2942. https://doi.org/10.1021/jf990963l
  22. Yadav AR, Mahadevamma S, Tharanathan RN, Ramteke RS. 2007. Characteristics of acetylated and enzyme-modified potato and sweet potato flours. Food Chem 103: 1119-1126. https://doi.org/10.1016/j.foodchem.2006.10.012
  23. Iwuoha CI, Nwakanma MI. 1998. Density and viscosity of cold flour pastes of cassave (Manihot esculenta Grantz), sweet potato (Ipomoea batatas L. Lam) and white yam (Dioscorea rotundata Poir) tubers as affected by concentration and particle size. Carbohyd Polymers 37: 97-101. https://doi.org/10.1016/S0144-8617(97)00254-3
  24. Krishnan JG, Padamaja G, Moorthy SN, Suja G, Sajeev MS. 2010. Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours. Innovat Food Sci Emerg Technol 11: 387-393. https://doi.org/10.1016/j.ifset.2010.01.010
  25. Shih MC, Kuo CC, Chiang W. 2009. Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chem 117: 114-121. https://doi.org/10.1016/j.foodchem.2009.03.084

Cited by

  1. Quality Characteristics of Dinner Roll Added with Lyophilized Sweet Potato Powder and Its Effect on the Blood Glucose Level vol.45, pp.1, 2013, https://doi.org/10.9721/KJFST.2013.45.1.40
  2. Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.896
  3. Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.744
  4. Functional properties of different Korean sweet potato varieties vol.20, pp.6, 2011, https://doi.org/10.1007/s10068-011-0208-1
  5. Optimization of Makgeolli Manufacture Using Several Sweet Potatoes vol.26, pp.1, 2013, https://doi.org/10.9799/ksfan.2013.26.1.029
  6. Quality Characteristics of Sweet Potato Varieties Baked and Freeze Thawed vol.42, pp.3, 2013, https://doi.org/10.3746/jkfn.2013.42.3.403
  7. Physicochemical Characteristics of the Sorghum(Sorghum bicolor L. Moench) Powder following Low Temperature-Microparticulation vol.25, pp.3, 2012, https://doi.org/10.9799/ksfan.2012.25.3.656
  8. Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method vol.43, pp.6, 2014, https://doi.org/10.3746/jkfn.2014.43.6.955
  9. Characteristics of Sweet Potato Powders from Eight Korean Varieties vol.27, pp.2, 2011, https://doi.org/10.9724/kfcs.2011.27.2.019
  10. Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1317
  11. Physicochemical and Gel Properties of Starch Purified from Mealy Sweet Potato, Daeyumi vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.524
  12. Development of Sweet Potato Shaped Rice Madeira Cakes using Sweet Potato Paste with Different Cultivars vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.78
  13. Food Composition of Raw, Boiled, and Roasted Sweet Potatoes vol.28, pp.1, 2017, https://doi.org/10.7856/kjcls.2017.28.1.59
  14. Effect of Diets with Red Yeast Sweet Potato Powder Supplement on Fecal Amount and Lipid Metabolism in Rats Fed a High-fat Diet vol.41, pp.4, 2012, https://doi.org/10.3746/jkfn.2012.41.4.487
  15. Physicochemical Characteristics of Starches Purified fromNewly Developed Colored Sweet Potatoes, Danjami and Hogammi vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.256
  16. Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties vol.29, pp.1, 2010, https://doi.org/10.7856/kjcls.2018.29.1.69
  17. 국내산 고구마 품종에 따른 영양성분 및 이화학적 특성 vol.33, pp.6, 2010, https://doi.org/10.7318/kjfc/2018.33.6.597
  18. 유산균을 이용한 발효 고구마의 품질 특성 및 항산화 활성 vol.32, pp.5, 2010, https://doi.org/10.9799/ksfan.2019.32.5.494
  19. 호박고구마 물 추출물 투여가 마우스의 비장세포와 사이토카인의 분비량에 미치는 영향 vol.33, pp.3, 2010, https://doi.org/10.9799/ksfan.2020.33.3.317
  20. Storage characteristics of two‐spotted cricket ( Gryllus bimaculatus De Geer) powder according to drying method and storage temperature vol.50, pp.11, 2020, https://doi.org/10.1111/1748-5967.12472
  21. Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan vol.24, pp.4, 2020, https://doi.org/10.13050/foodengprog.2020.24.4.366