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Comparison of Nutrient Components and Physicochemical Properties of General and Colored Potato  

Jang, Hye-Lim (Department of Food and Nutrition, Yeungnam University)
Hong, Ju-Yeon (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Kim, Nam-Jo (Department of Food and Nutrition, Yeungnam University)
Kim, Min-Ha (Department of Food and Nutrition, Yeungnam University)
Shin, Seung-Ryeul (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
Publication Information
Horticultural Science & Technology / v.29, no.2, 2011 , pp. 144-150 More about this Journal
Abstract
This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.
Keywords
free amino acid; free sugar; Hunter values; mineral; organic acid; proximate composition; reducing sugar;
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Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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