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http://dx.doi.org/10.7318/KJFC/2018.33.6.597

Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars  

Ra, Ha-Na (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
Kim, Jin-Sook (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
Kim, Gi-Chang (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
Choi, Song-Yi (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
Han, Seon-Kyeong (Rural Development Administration)
Chung, Mi-Nam (Rural Development Administration)
Kim, Kyung-Mi (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
Publication Information
Journal of the Korean Society of Food Culture / v.33, no.6, 2018 , pp. 597-607 More about this Journal
Abstract
This study examined the nutrient components and measured the physicochemical properties of 23 Korean sweet potato cultivars. The proximate composition, free sugars, organic acids, and dietary fiber of sweet potato were analyzed and the water binding capacity, oil absorption and pasting characteristics were measured. The proximate composition was the highest in Happymi and was higher in colored sweet potato than in general sweet potato (p<0.05). The sucrose content was the highest among the free sugars in the general cultivars and yellow/orange colored cultivar. The major organic acids were oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and acetic acid. Oxalic acid and citric acid were high in the purple colored cultivars and malic acid was high in yellow/orange colored cultivars. Each total dietary fiber content of the general and colored cultivars was 7.51-13.94 and 13.04-16.97%, respectively, but there was no significant difference. The water binding capacity and oil absorption of Juhwangmi was high in all cultivars (p<0.05). The peak viscosity of sweet potato powder showed highest a significant difference of 12.50-1342 cP (p<0.05). The breakdown of Sincheonmi was 512, which was the highest value (p<0.05). The setback of Geonpungmi was significantly low, 6.0 (p<0.05).
Keywords
Sweet potato; cultivars; nutrient component; physicochemical properties;
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Times Cited By KSCI : 3  (Citation Analysis)
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