References
- Abe N, Nemato A, Tsuchiya Y, Hojo H, Hirota A. 2000. Studies of the 1,1-diphenyl-2-picrylhydrazyl radical scavenging mechanism for a 2-pyrone compound. Biosci Biotech Biochem 64:306-333 https://doi.org/10.1271/bbb.64.306
- Ahn GJ. 2010. Quality characteristics of sulgidduk prepared with amount of purple sweet-potato powder. The Korean Journal of Culinary Research 16:127-136
- Arbeitsgemeinschaft Getreideforschung e.V. (Association of cereal research). 1994. Standard-Methoden fuur Getreide, Mehl und Brot. 7th ed. pp 283-287. Verlag Moritz Schaafer, Detmold, Germany
- Collins WW, Walter WM. 1986. Fresh roots for human consumption. In Sweet Potato Products : A Natural Resources for the Tropics. J.C. Bouwkamp (ed.). pp. 154-173. CRC Press, Boca Ration, FL. USA
- Huang MH, Chu HL, Juang LJ, Wang BS. 2010. Inhibitory effects of sweet potato leaves on nitric oxide production and protein nitration. Food Chem 121:480-486 https://doi.org/10.1016/j.foodchem.2009.12.068
- Ishida H, Suzuno H, Sugiyama N, Innami S, Tadokoro T, Maekawa A. 2000. Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas Poir). Food Chem 68:359-367 https://doi.org/10.1016/S0308-8146(99)00206-X
- Islam MS, Yoshimoto M, Terahara N, Yamakawa O. 2002. Anthocyanin compositions in sweetpotato (Ipomoea batatas L.) leaves. Biosci Biotechnol Biochem 66:2483-2486 https://doi.org/10.1271/bbb.66.2483
- Jung HS, Noh KH, Go MK, Song YS. 1999. Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J Korean Soc Food Sci Nutr 28: 113-117
- Kim JB, Ha SH, Lee JY, Kim HH, Yoon SH, Kim YH. 2003. Biological activity and analysis of carotenoids in plants. Korean J Crop Sci 48:72-78
- Kim JB, Ko HC, Lee JY, Ha SH, Kim JB, Kim HH, Gwag JG, Kim TS. 2009. Changes in the carotenoid content of the Korean pepper (Capsicum annum var. subicho) during ripening stages. Korean J Intl Agri 21:276-281
- Kim JH, Lee KJ. 2013. Antioxidative activities and gelatinization characteristics of sponge cake added with purple sweet potato. J East Asian Soc Dietary Life 23:750-759
- Kim JS. 1995. Preparation of sweet potato drinks and its quality characteristics. J Korean Soc Food Sci Nur 24:943-947
- Kim YS, Chun SS, Tae JS, Kim RY. 2002. Effect of lotus root powder on the quality of dough. Korean J Soc Food Cook Sci 18: 573-578
- Ko SH, Bing DJ, Chun SS. 2013. Quality characteristics of white bread manufactured with Shinan Seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42:766-773 https://doi.org/10.3746/jkfn.2013.42.5.766
- Lee HU, Chyng MN, Han SK, Ahn SH, Lee JS, Yang JW, Song YS, Kim JM, Nam SS, Choi IH. 2015. Effect of subsoiling in growth and yield of sweetpotato in continuous sweetpotato crpooing field. Korean J Crop Sci 60:47-53 https://doi.org/10.7740/kjcs.2014.60.1.047
- Lee JY, Lee KA, Kwak EJ. 2009. Fermentation characteristics of bread added with Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 38:757-765 https://doi.org/10.3746/jkfn.2009.38.6.757
- Lee SM, Park GS. 2011. Quality characteristics of bread with various concentrations of purple sweet potato. Korean J Soc Food Sci 27:1-15
- Lee YS, Yoon HS, Lee SY, Lee JK, Park CS, Seo WD, Woo SH, Song IG. 2012. Characteristics of wheat flour dough and noodles with Barnyard Millet (Echinochloa spp.). Korean J Food & Nutr 25:706-712 https://doi.org/10.9799/ksfan.2012.25.4.706
- Mathewon PR. 2002. Enzymatic activity during bread baking. Cereal Foods World 45:98-101
- Meishan L, Jang GY, Lee SH, Woo KS, Sin HM, Kim HS, Lee JS, Jeong HS. 2012. Chemical compositions and antioxidant activities of leaves and stalks from different sweet potato cultivars. J Korean Soc Food Sci Nutr 41:1656-1662 https://doi.org/10.3746/jkfn.2012.41.12.1656
- Moon JW, Suh MJ. 1994. The effect of potato lipoxygenase on the farinograph characteristics of wheat flour dough. J Korean Soc Food Nutr 23:110-115
- Nagai M, Tani M , Kishimoto Y, Lizuka M, Saita E, Toyozaki M, Kamiya T, Ikeguchi M, Kondo K. 2011. Sweet potato (Ipomoea batatas L.) leaves suppressed oxidation of low density lipoprotein (LDL) in vitro and in human subjects. J Clin Biochem Nutr 48:203-208 https://doi.org/10.3164/jcbn.10-84
- Park GS, Kim KE, Park SY. 2012. Quality characteristics of purple colored sweet potato muffins containing rice flour. Korean J Food Preserv 19:833-840 https://doi.org/10.11002/kjfp.2012.19.6.833
- Park LY. 2015. Effect of Houttuynia cordata Thunb. powder on the quality characteristics of bread. Korean J Food Sci Technol 47:75-80 https://doi.org/10.9721/KJFST.2015.47.1.75
- Roels SP, Cleemput G, Vandewalle X, Nys M, Delcour JA. 1993. Bread volume potential of variable quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chem 70:318-323
- Rural Development Administration. 2013. Sweetpotato. Rural Development Administration
- Sakuramate Y, Ohe H, Kusano S. 2004. Anti-diabetic effects of combination of white skinned sweet potato (Ipomoea batatas L.) with loqua leaf extract. J Trad Med 21:237-240
- Singleton VL, Joseph A, Rossi J. 1965. Colorimetry of total phenolics with phosphomolibdic-phosphotungstic acid reagents. Am J Enol Viticult 16:144-158
- Woolfe JA. 1992. Sweet potato: an untapped food resource. Cambridge University Press, Cambridge, UK
- Yoo SS, Ko SH. 2014. Quality characteristics of sulgidduk with beet leaf powder. Korean J Food Cook Sci 30:119-128 https://doi.org/10.9724/kfcs.2014.30.2.119
- Yoshimoto M, Yahara S, Okuno S, Islam MS, Ishiguro K, Yamakawa O. 2002. Antimutagenicity of mono-, di-, and tricaffeoylquinic acid derivatives isolated from sweetpotato (Ipomoea batatas L.) leaf. Biosci Biotechnol Biochem 66: 2336-2341 https://doi.org/10.1271/bbb.66.2336
Cited by
- 홍삼정과 부산물을 첨가한 식빵의 품질 특성 vol.30, pp.5, 2015, https://doi.org/10.9799/ksfan.2017.30.5.1096
- Quality Characteristics of Sweet Potato Stalks Kimchi Containing Xylitol during the Fermentation Periods vol.28, pp.5, 2015, https://doi.org/10.17495/easdl.2018.8.28.5.327
- 도토리 우유식빵의 품질 특성 vol.34, pp.3, 2019, https://doi.org/10.7318/kjfc/2019.34.3.343
- Quality Characteristics and Antioxidant Activity of White Bread Added with Germinated Kamut (Triticum turanicum Jakubz) Powder vol.30, pp.5, 2015, https://doi.org/10.17495/easdl.2020.10.30.5.345