• Korean journal of food and cookery science
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• v.32 no.4
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• pp.524-530
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• 2016

Purpose: The properties of starch and starch gel prepared from a newly inbred sweet potato, Daeyumi were compared to the properties of starch and starch gel prepared from Sinyulmi which is a well known mealy type sweet potato. Methods: The starch was isolated by using the alkaline steeping method. Physicochemical, pasting, and thermal properties, and crystallinity were measured. The texture properties of starch gel (10%, w/w) were examined. Results: The amylose contents of Daeyumi and Sinyulmi starches were 25.57% and 22.59%, respectively. The initial pasting temperature of Daeyumi starch was significantly higher than that of Sinyulmi starch (p<0.05), but other paste viscosities were not different. The peak and conclusion temperatures of Daeyumi starch were higher than those of Sinyulmi starch by differential scanning calorimetry. The shape of Daeyumi starch gel was more clear and rigid than the shape of Sinyulmi starch gel. The surface and the upper side of Daeyumi starch gel were smoother than the surface and the upper side of Sinyulmi starch gel. Hardness and gumminess were higher in Daeyumi starch gel than in Sinyulmi starch gel. The crystallinity types of Daeyumi and Sinyulmi starches were $C_b$ and A types, respectively, but starch gels showed an amorphous type. Conclusion: Therefore, it is suggested that Daeyumi starch would have better physicochemical properties and higher quality of starch gel than Sinyulmi starch.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.48-48
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• 2022

In recent, a demand for sweetpotato cultivation technology to expand the cultivated area of field crops in paddy fields is increasing. This research was carried out to establish suitable varieties and cultivation techniques for mass production of sweetpotato for processing raw materials. For the selection of varieties suitable for cultivation in rice fields for each processing purpose, 12 varieties in 2018 (8 varieties for starch, 4 as dried, chips and beverages), and 6 varieties in 2019 (4 varieties for starch including 'Daeyumi'; chips, semi-dried 'Pungwonmi'; beverage and coloring 'Shinjami') were used. Sweetpotato stems were planted in mid-May and harvested after 120 days to investigate the yield. Results revealed that the yield of sweetpotato (2019) for starch production, varied with variety as 'Gogeonmi' 3,926 > 'Jinhongmi' 3,428 > 'Daeyumi' 2,873 > 'Singeonmi' 2,752 kg/10a. The starch content was 20.2% in 'Daeyumi', 18.2 in 'Gogeonmi', 21.2 in 'Singeonmi', and 20.6% in 'Jinghongmi'. The total amount of starch was higher in 'Daeyumi' (730 kg/10a) and 'Gogeonmi' (731 kg/lOa). The yield of chips and edible varieties 'Pungwonmi' was 4,688 kg/10a. The yield of 'Shinjami' of purple variety such as beverages and powder was 3,139 kg/10a. Aaa result of evaluation sweetpotato yield by waterlogging treatments on different growing stages in paddy fields, the yields of 'Daeyumi' and 'Jinhongmi' varieties treated with waterlogging at the storage root formation stage decreased by 11.8% and 11.7%, respectively, compared to the control. In the case of waterlogging treatment at storage root swelling stage, Both varieties showed the lowest yield reduction at 7.0% and 4.8%, respectively. Based on these results, stable production and substitution effect of processing raw materials can be expected by cultivating sweetpotato varieties suitable for paddy cultivation.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.674-678
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• 2010

A new sweetpotato variety, 'Daeyumi', was developed by Bioenergy Crop Research Center, National Institute of Crop Science (NICS), RDA in 2008. This variety was obtained from the cross between 'Jinhongmi' and 'Xusju 18' in 2000. The seedling and line selections were performed from 2001 to 2003, preliminary and advanced yield trials were carried out from 2004 to 2005, and the regional yield trials were conducted at six locations from 2006 to 2008. 'Daeyumi' has cordate leaf, green vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. This variety is also resistant to Fusarium wilt and nematode. The starch value was 25.9%, ethanol yield was 418 L/Ton, which was 7% higher than that of 'Yulmi' variety, and the total sugar content was 2.47 g/100g, dry weight. 'Daeyumi's initial temperature of starch gelatinization was lower, 76.2$^{\circ}C$, and the retrogradation process was earlier than 'Yulmi'. The average yield of storage root was 27.8 ton/ha in the regional yield trials, which was 36% higher than that of 'Yulmi' variety. Number of storage roots over 50 gram per plant was 3.0, and the average weight of one storage root was 152 gram. This variety can be used for the production of bioethanol and starch processing.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.367-372
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• 2017

This work was conducted to identify sweet potato [(Ipomoea batatas (L.) Lam.)] cultivars showing high yield and processing suitability in the Jeonbuk region of Korea. Shoot-slips (30 cm in length) of 14 cultivars were planted with a planting density of $75{\times}25cm$ on May 30, and cultivated with black film mulching. Vine elongation at 30 days after planting was significantly increased (> 90 cm) in 'Dahomi' and 'Sinhwangmi', and was excellent (> 250 cm) 120 days after planting in 'Sinhwangmi', 'Shinyulmi', 'Daeyumi', 'Jinhongmi', and 'Yeonhwangmi'. The branch number per plant showed a dramatic increase in 'Shinzami' 30 and 120 days after planting. The leaf number per plant showed the highest increase in 'Shinzami' 30 days and in 'Sinhwangmi' 120 days after planting. Total weight, mean weight, and number of marketable tubers per plant were significantly higher 150 days after planting than that 120 days after planting. Marketable tuber yield at 120 days was high, over 2.5 ton/10a in 'Daeyumi', 'Dahomi', and 'Jeonmi', and was considerably increased, from 3.2 ton/10a to 3.5 ton/10a, 150 days after planting. Total weight of marketable tubers per plant and marketable tuber yield 120 and 150 days after planting had significant positive correlations with vine length and number of nodes 30 days after planting. Starch value was significantly higher 150 days after planting than that 120 days after planting. 'Daeyumi' and 'Jeonmi' had good growth vigor, high yield, and high starch content; 'Dahomi' also exhibited beneficial traits such as good growth vigor, high yield, and bright orange-colored flesh.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.1
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• pp.27-33
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• 2023

Several domestically consumed sweetpotato derivatives, such as sweetpotato starch for processing raw materials, frozen and refrigerated paste, and powder are dependent on imports. This study was conducted to examine the suitability of sweetpotato cultivars of twelve varieties (powdery-type and viscous type) cultivated in paddy fields, for use in starch, chips, dried products, and beverages. The two-year average yield results of the four cultivars suitable for starch (in order of highest to lowest yield) was as follows: Gogeonmi (4,018 kg/10a); Daeyumi (3,615 kg/10a); Jinhongmi (3,426 kg/10a); Singeonmi (2,837 kg/10a). The starch content was 20.2%, 18.2%, 21.2%, and 20.6% in Daeyumi, Gogeonmi, Singeonmi, and Jinghongmi, respectively. The total amount of starch was higher in Daeyumi (730 kg/10a) and Gogeonmi (731 kg/10a) than that in Singeonmi and Jinghongmi. The yield of Pungwonmi and Shinjami were 4,443 and 3,602 kg/10a, respectively. Powdery-type sweetpotatoes (Daeyumi and Gogeonmi) showed the low decay rates of all cultivars (0.8 and 0%, respectively). The yield of the storage root formation and storage root swelling stages by water-logging treatment decreased by 16.5% and 15.4% for Pungwonmi, and by 17.2% and 10.0% for Shinjami. Drainage management of paddy fields is necessary to reduce the damage caused by water-logging. Our results suggest that cultivation of sweetpotato varieties suitable for processing raw materials in paddy fields will enable stable yields of sweetpotato with a high starch content.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.308-315
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• 2018

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.

• The Korean Journal of Mycology
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• v.47 no.4
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• pp.407-416
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• 2019

A common post-harvest disease of sweetpotato tuber is root rot caused by Fusarium solani in Korea as well as the other countries. Storage root rot disease was monitored earlier on sweetpotato (Ipomoea batatas) in storehouses of different locations in Korea. In the present study, an isolate SPL16124 was choosen and collected from Sweetpotato Research Lab., Bioenergy Crop Research Institute, NICS, Muan, Korea, and confirmed the identification as Fusarium solani by conidial and molecular phylogenetic analysis (internal transcribed spacer ITS and translation elongation factor EF 1-α gene sequences). The isolate was cultured on potato dextrose agar, and conidiation was induced. The fungus was screened for Fusarium root rot on tuber of 14 different varieties. Among the tested variety, Yenjami, Singeonmi, Daeyumi, and Sinjami showed resistant to root rot disease. Additionally, the pathogen was tested for pathogenicity on stalks of these varieties. No symptom was observed on the stalk, and it was confirmed that the disease is tissue specific.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.78-86
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• 2017

Purpose: To increase the availability of Korean sweet potato (SP), the quality characteristics of the sweet potato pastes (SPPs) and rice madeira cake (RMC) using them were investigated. Methods: Ten different SPPs, orange fleshed Sinwhangmi, Juwhangmi, purple fleshed Sinjami and Yeonjami, Cream fleshed Sinyulmi, Sinchunmi, and newly developed Geonwhangmi, Dahomi, Daeyumi, and Pongwonmi were used. Their pastes were prepared by washed, peeled, steamed, crushed, vacuum packed and stored in a freezer until use. Results: The SPPs and RMC with them were significant difference from different cultivars with color value, rheology and texture properties, and preference test. The SPP showed the highest lightness value in Sinchunmi (55.89) and the highest viscosity in Geonhwangmi (55.33 poise). The RMCs with SPPs had lower values in hardness and chewiness than the RMC without SPP. Overall quality of preference test showed the highest values in RMC with Sinyulmi and Sincheonmi. Conclusion: The best quality of sweet potato shaped rice madeira cake was made using Sinyulmi and Sinchunmi pastes. It is suggested that sweet potato paste is possible to use as the biomaterials for application of processed foods.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.624-630
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• 2020

This study examined the quality characteristics of Makgeolli to investigate the availability of Korean sweet potato cultivars as alcoholic beverages. The following sweet potato varieties were used: Gogunmi, Daeyumi, Shingunmi, Shinyulmi, Shincheonmi, Jinyulmi, Jinhongmi, Jeungmi and Pungwonmi; their alcohol contents ranged from 12.20% to 14.20%, with the lowest value in Makgeolli made with Jeungmi and the highest value in Makgeolli made with Jinhongmi. The DPPH radical scavenging activity was in the range of 37.51~77.02%, with the lowest value in Makgeolli made with rice (control) and the highest value in Makgeolli made with Gogunmi. As a result of analyzing the aroma component of sweet potato Makgeolli, 27 kinds of aroma components were detected, and six kinds of alcohols, 13 kinds of esters, four kinds of acids, and four kinds of other compounds were found. Regarding the number of aroma compounds, Makgeolli made with Shinyulmi showed the lowest number with 14 kinds, while Makgeolli made with Pungwonmi showed the highest number with 27 kinds.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.682-692
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• 2013

We investigated out the effect of cultivation region on the physicochemical characteristics of starch in six sweetpotato cultivars. The following sweetpotato cultivars were analyzed: Daeyumi, Shingeonmi, Jinhongmi, Shinyulmi, Yulmi, and Yeonhwangmi. Samples were cultivated in Muan, Iksan, Nonsan, Boryeong and Hamyang. The soil texture was found to be sandy loam in Muan, Iksan, and Boryeong, sandy clay loam in Nonsan, and loam in Hamyang. The starch content of the sweetpotato was higher in Muan than in Hamyang. The amylose content was 22.3-30.9%, and the highest amylose content was found in samples from Iksan. Rapid viscosity analysis showed that the samples from Hamyang had the lowest values of pasting temperature, while samples of the Daeyumi cultivar had the highest values. Thermal analysis with a differential scanning calorimeter showed that the Muan samples had the highest values of onset temperature, maximum peak temperature, and completion temperature, and the samples from Hamyang had the lowest values. There was no difference between the cultivation regions or the cultivar in the X-ray pattern of the starch or its appearance in scanning electron micrographs. Therefore, the results of this study confirm that cultivation region and cultivar play an important role in determining the quality of sweetpotato and the physicochemical characteristics of sweetpotato starch.