Sensory Characteristics of Purple-fleshed Sweet Potato Jam with Varying Sugar Contents
![]() |
Kim, Ye Rim
(Dept. of Food and Nutrition, Seoul Women's University)
Shim, Ki Yeon (Dept. of Food and Nutrition, Seoul Women's University) Yoon, Ji Hyun (Dept. of Food and Nutrition, Seoul Women's University) Choi, Soo Yeon (Dept. of Food and Nutrition, Seoul Women's University) Koh, Eunmi (Dept. of Food and Nutrition, Seoul Women's University) |
1 | Han KH, Lee JC, Lee GS, Kim JH, Lee JS (2002) Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J Food Sci Technol 34(4): 673-677. |
2 | Jin TY, Heo SI, Lee WG, Lee IS, Wang MH (2008) Manufacturing characteristics and physicochemical component analysis of bokbunja (Rubus coreanus Miquel) jam. J Korean Soc Food Sci Nutr 37(1): 48-52. DOI |
3 | Jung GT, Ju IO (1997) Studies on the preparation of yogurt from milk added purple sweet potato powder. Korean J Food & Nutr 10(4): 458-461. |
4 | Jung JK, Lee SU, Kozukue N, Levin CE, Friedman M (2011) Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots. J Food Comp Anal 24(1): 29-37. DOI |
5 | Kim HW, Kim JB, Cho SM, Chung MN, Lee YM, Chu SM, Che JH, Kim SN, Kim SY, Cho YS, Kim JH, Park HJ, Lee DJ (2012) Anthocyanin changes in the Korean purple-fleshed sweet potato, shinzami, as affected by steaming and baking. Food Chem 130: 966-972. DOI |
6 | 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(6): 750-759. |
7 | Kim SY, Ryu CH (1995) Studies on the nutritional components of purple sweet potato(Ipomoea batatas). Korean J Food Sci Technol 27(5): 819-825. |
8 | Koh SH, Seo EO (2001) Quality characteristics of muffins containing purple colored sweet potato powder. J East Asian Soc Dietary Life 20(2): 272-278 |
9 | Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R (2003) Analysis and biological activities of anthocyanins. Phytochemistry 64(5): 923-933. DOI |
10 | Lee GJ (2014) Preparation of the red vinegar produced through fermentation with purple-fleshed sweet potato and evaluation of its antioxidative activity. MS Thesis, Woosuk University, Jeonju. pp 1-3. |
11 | Lee LS, Rhim JW (1997) Thermal kinetics of color changes of purple sweet potato anthocyanin pigment. Korean J Food Sci Technol 29(3): 497-501. |
12 |
Nishinari K, Watase M, Williams PA, Phillips GO (1990) |
13 | Lee SM, Choi YJ (2009) Quality characteristics of Yanggeng by the addition of purple sweet potato. J East Asian Soc Dietary Life 19(5): 769-775. |
14 | Lee SM (2013) A study on the quality characteristics of gruel supplemented with purple sweet potato. J East Asian Soc Dietary Life 23(2): 234-240. |
15 | Markakis P, Livingstone GE, Fillers GR (1957) Quantitative aspects of strawberry pigment degradation. J Food Sci 22(2): 117-130. DOI |
16 | Park EJ, Park GS (2012) Quality characteristics of jelly prepared with purple sweet potato powder. Korean J Food Culture 27(6): 730-736. DOI |
17 | Park YM, Kim MH, Yoon HH (2012) Quality characteristics of sulgidduck added with cooked purple sweet potato. Korean J Food Cook Sci 18(1): 54-64. |
18 | Takenaka M, Nanayama K, Isobe S, Murata M (2006) Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing. Biosci Biotechnol Biochem 70(1): 172-177. DOI |
19 | Truong VD, Deighton N, Thompson RT, McFeeters RF, Dean LO, Pecota KV, Yencho GC (2010) Characterization of anthocyanins and anthocyanidins in purple-fleshed sweet potatoes by HPLC-DAD/ESI-MS/MS. J Agric Food Chem 58(1): 404-410. DOI |
20 | Xu J, Su X, Lim S, Griffin J, Carey E, Katz B, Tomich J, Smith JS, Wang W (2015) Characterization and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chem 186: 90-96. DOI |
21 | Zhang ZF, Fan SH, Zheng YL, Lu J, Wu DM, Shan Q, Hu B (2009) Purple sweetpotato color attenuates oxidative stress and inflammatory response induced by D-galactose in mouse liver. Food Chem Toxicol 47(2): 496-501. DOI |
22 | Yoshimoto M, Okuno S, Yamaguchi M, Yamakawa O (2001) Antimutagenicity of deacylated anthocyanins in purple-fleshed sweet potato. Biosci Biotechnol Biochem 65(7): 1652-1655. DOI |
23 | Yoshinaga M, Yamakawa O, Nakatani M (1999) Genotypic diversity of anthocyanin content and composition in purple-fleshed sweet potato(Ipomoea batatas(L.) Lam). Breeding Science 49(1): 43-47. DOI |
![]() |