Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Acrylamide content and quality characteristics of sweet potato chips using different cultivars

품종에 따른 고구마 칩의 아크릴아마이드 함량과 품질 특성

  • No, Junhee (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University) ;
  • Lee, Chae Eun (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University) ;
  • Huang, Mengyo (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University) ;
  • Lee, Jooree (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University) ;
  • Nam, Sangsik (Bioenergy Crop Research Institute, NICS, RDA) ;
  • Shin, Malshick (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University)
  • 노준희 (전남대학교 식품영양학과 및 생활과학연구소) ;
  • 이채은 (전남대학교 식품영양학과 및 생활과학연구소) ;
  • 황몽요 (전남대학교 식품영양학과 및 생활과학연구소) ;
  • 이주리 (전남대학교 식품영양학과 및 생활과학연구소) ;
  • 남상식 (바이오에너지 작물연구소) ;
  • 신말식 (전남대학교 식품영양학과 및 생활과학연구소)
  • Received : 2018.03.21
  • Accepted : 2018.05.03
  • Published : 2018.06.30
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Abstract

To select suitable cultivars to produce sweet potato (SP) chips instead of potato chips, ten Korean cultivars, Sinjami, Yeunjami, Sinhwangmi, Juhwangmi, Sincheonmi, Sinyulmi, Gunhwangmi, Dahomi, Daeyumi, and Pungwonmi were used. The acrylamide content, quality characteristics, and oxidation stability of SP chips were investigated. Acrylamide content was shown to be under 0.48 mg/kg in case of all cultivars except Yeunjami (1.07 mg/kg). The color values significantly differed among the cultivars and were maintained like those of raw roots. The hardness, brittleness, and fracturability of Juhwangmi and Sinhwangmi chips showed the lowest values, while those of Daeyumi were the highest. According to the sensory evaluation data, the quality characteristics of chips were influenced by not only hardness, fracturability, and crunchiness, but also the flavor taste. Pungwonmi chips showed the highest score, followed by Gunhwangmi and Dahomi chips. Therefore, Pungwonmi, Dahomi, and Gunhwangmi are suggested as suitable cultivars to make SP chips, because of their high overall quality and very low acrylamide content.

감자칩을 대신할 고구마칩용으로 적합한 품종을 선별하기 위해 고구마 육색이 크림색인 신율미와 신천미, 주황색인 주황미와 신황미, 자색인 연자미와 신자미 및 새롭게 육종한 대유미, 다호미, 건황미, 풍원미로 고구마 칩을 제조하여 아크릴아마이드 함량과 품질 특성을 비교하였다. 고구마 칩의 아크릴아마이드 함량은 연자미(1.07 mg/kg)을 제외하고는 0.48 mg/kg로 낮은 값을 나타냈다(p<0.05). 색도는 품종 간에 유의적인 차이를 보였지만 생고구마와 거의 유사하였다. 고구마 칩의 기계적 텍스처 특성치인 경도는 주황미가 482.7 g, 신황미가 490.2 g으로 유의적으로 낮은 값을 보였으며 대유미는 1332.1 g으로 가장 높은 값을 보였고, 깨짐과 부서짐성에서도 주황미와 신황미가 가장 낮은 값 대유미에서 높은 값을 보였다(p<0.05). 관능평가 결과 칩의 품질은 경도, 부서짐성과 바삭함 뿐만 아니라 맛과 향미에도 영향을 받았다. 풍원미 칩 품질에 대한 선호도가 유의적으로 가장 높은 점수를 보였고 그 다음은 건황미와 다호미 순이었다(p<0.05). 위의 결과로부터 고구마 칩 제조에는 주황색의 풍원미, 건황미, 다호미가 적합한 품종으로 확인되었고, 자색은 신자미, 크림색은 대유미가 칩의 용도로 좋은 점수를 받았다. 고구마칩의 품질이나 산화안정성도 주황미와 신황미가 가장 낮아 칩과 같은 튀김에는 적합하지 않은 것으로 판단되었다.

Keywords

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