Optimization of Processing Conditions and Selection of Optimum Species for Sweet Potato Chips |
Jang, Gwi-Yeong
(Dept. of Food Science and Technology, Chungbuk National University)
Li, Meishan (Dept. of Food Science and Technology, Chungbuk National University) Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science) Sin, Hyun-Man (Dept. Crop Science, Chungbuk Agricultural Research and Extension Service) Kim, Hong-Sig (Dept. Crop Science, Chungbuk Agricultural Research and Extension Service) Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) |
1 | Woolfe JA. 1992. Sweet Potato: An Untapped Food Resource. pp.1-3. Cambridge University Press. Cambridge |
2 | Salvardor A, Varela P, Sanz T, Fiszman SM. 2009. Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT 42: 763-767 DOI ScienceOn |
3 | Shen MC, Sterling C. 1981. Change in starch and other carbohydrates in baking Ipomoea batatas. Starch Starke 33:261-268 DOI |
4 | Shin MY, Lee WY. 2011. Optimization of the cold-air-drying condition for a steamed pumpkin-sweet potato slab. Korean J Food Preserv 18:488-496 과학기술학회마을 DOI ScienceOn |
5 | Shin MY, Lee WY. 2011. Physical properties and preference of a steamed sweet potato slab after mild hot air drying. Korean J Food Cookery Sci 27:73-81 과학기술학회마을 DOI ScienceOn |
6 | Shin MY, Youn KS, Lee SW, Moon HK, Lee WY. 2011. Optimization of vacuum drying conditions for a steamed (Pumpkin) sweet potato slab by response surface methodology. J Korean Soc Food Sci Nutr 40:1314-1320 과학기술학회마을 DOI ScienceOn |
7 | Shin WS, Kim JN, Kim KM, Park JH, Chung JA, Chung SJ. 2008. Investigating the efficiency of various consumeracceptance testing methods while developing a ready-to-eat meal. Korean J Food Cookery Sci 24:763-770 |
8 | Song J, Chung MN, Kim JT, Chi HY, Son JR. 2005. Quality characteristics and antioxidative activities in various cultivars of sweet potato. Korean J Crop Sci 50:141-146 과학기술학회마을 |
9 | Song JC. 1994. Study on Material of Foods. p.252. Kyomoonsa. Gyeonggi-do |
10 | Valetudie JC, Guadeloupe L, Colonna P, Bouchet B, Gallant DJ. 1995. Gelatinization of sweet potato, tania and yam tuber starches. Starch 47:298-306 DOI ScienceOn |
11 | Woo KS, Jeong HS, Lee HB, Choi WS, Lee J. 2004. Changes in rheological properties of Neungee (Sarcodon aspratus) during dehydration. J Korean Soc Sci Nutr 33:1230-1236 과학기술학회마을 DOI ScienceOn |
12 | Cho DJ, Hur JW, Kim HY. 1989. Influencing factors in drying and shrinking characteristics of root vegetables. Korean J Food Sci Technol 21:203-211 과학기술학회마을 |
13 | Choi JH, Im JS, Oh DH. 2006. Quality enhancement of vacuum packaged waxy corns by far infrared ray drying. J Korean Soc Food Sci Nutr 35:635-640 DOI ScienceOn |
14 | Chun SH, Lee SU, Shin YS, Lee KS, Ryu IW. 2000. Preparation of yogurt from milk added with purple sweet potato. Korean J Food Sci Nutr 13:71-77 과학기술학회마을 |
15 | Kim SY, Ryu CH. 1997. Effect of certain additives on breadmaking quality of wheat-purple sweet potato flours. Korean J Soc Food Sci 13:492-499 |
16 | Kum JS, Silva JL, Han O. 1994. Effects of microwave heating on processing of whole sweet potatoes. Korean J Soc Food Sci 10:138-141 |
17 | Park YM, Kim MH, Yoon HH. 2012. Quality characteristics of Sulgidduck added with purple sweet potato. Korean J Culinary Res 18:54-64 과학기술학회마을 |
18 | Lee SK. 1997. Processing and Utilizing of Agricultural Foods. p.44. Yrim Publishing. Seoul |
19 | Lee SM, Park GS. 2011. Quality characteristics of bread with various concentrations of purple sweet potato. Korean J Food Cookery Sci 27:1-16 과학기술학회마을 |
20 | Park JS, Chung BW, Bae JO, Lee JH, Jung MY, Choi DS. 2010. Effects of sweet potato cultivars and koji types on general properties and volatile flavor compounds in sweet potato soju. Korean J Food Sci Technol 42:468-474 과학기술학회마을 |
21 | Picha DH. 1985. HPLC determination of sugars in raw and baked sweet potatoes. J Food Sci 50:1189-1190 DOI |
22 | 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 Agri Food Chem 43:2646-2651 DOI ScienceOn |
23 | Cheon JE, Baik MY, Choi SW, Kim CN, Kim BY. 2013. Optimization of Makgeolli manufacture using several sweet potatoes. Korean J Food & Nutr 26:29-34 과학기술학회마을 DOI ScienceOn |
24 | Bae JO, Lee KJ, Park JS, Choi DS. 2012. Preparation of sweet potato Doenjang using colored sweet potato. Korean J Food & Nutr 25:529-537 DOI ScienceOn |
25 | Bae SK, Lee YC, Kim HW. 2001. The browning reaction and inhibition on apple concentrated juice. J Korean Soc Food Sci Nutr 30:6-13 과학기술학회마을 |
26 | Baek MH, Shin MS. 1995. Effect of water activity on physicochemical properties of sweet potato starch during storage. Korean J Food Sci Technol 27:532-536 과학기술학회마을 |
27 | Cheon SH, Hwang SJ, Eun JB. 2012. Quality characteristics of puffed snacks (ppeongtuigi) with purple sweet potato flours using different puffing conditions. Korean J Food Sci Technol 44: 28-33 과학기술학회마을 DOI ScienceOn |