• 한국식품조리과학회지
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• 제27권4호
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• pp.1-16
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• 2011

The purpose of this study was to investigate the physicochemical and sensory properties of various breads prepared with purple-fleshed sweet potatoes and their powders. As the amount of purple-fleshed sweet potato and its powder increased, pH of the dough and bread, volume, dough yield, baking loss rate, and fermentation power of the dough decreased, whereas acidity of the bread increased. The lightness and yellowness of the breads decreased significantly, but redness increased with increasing content of purple-fleshed sweet potato and its powder. The textural properties, such as hardness, chewiness, springiness, and brittleness were significantly higher in groups with added purple-fleshed sweet potato and its powder compared to those in the control. The anthocyanin content and DPPH radical scavenging of dough and bread were higher in groups with purple-fleshed sweet potato and its powder than those in the control group. The groups with 5% and 10% purple-fleshed sweet potatoes and their powders had significantly higher scores for overall acceptability as compared to the control group.

• 한국식품과학회지
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• 제34권4호
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• pp.673-677
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• 2002

자색고구마를 이용한 새로운 고부가가치의 전통민속주를 개발하기 위하여 먼저 알콜 발효 조건을 검토하였다. 20%의 중자 자색고구마를 함유한 덧밥에 누룩을 10% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 15일간 발효시켰을 때 가장 많은 15.4%의 에탄올이 생성되었다. 그러나 10% 자색고구마를 첨가하여 $25^{\circ}C$에서 10일 발효시켰을 때도 약 14.8%의 에탄올이 생성되어 경제적 측면에서 이 조건을 발효 최적 조건으로 하였다. 위의 발효조건으로 중자 자색고구마를 각각 5%, 10%, 20%, 50%, 75% 첨가하여 민속주를 제조한 다음 관능검사를 실시한 결과 중자 자색고구마를 10% 첨가하여 제조한 PSP-10 자색고구마 민속주가 기호도가 제일 높았고 색상도 적색${\sim}$분홍색으로 우수하여 이들 알콜 생성량과 기호도를 종합하여 PSP-10 자색고구마 발효주를 최종 자색고구마 민속주로 선정하였고, 선정된 민속주의 생리 기능성을 측정한 결과 혈전 용해활성과 전자공여능 및 tyrosinase 저해활성 등이 다른 자색고구마 발효주와 자색고구마 wine보다 우수하였다.

• 한국식품영양과학회지
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• 제29권5호
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• pp.790-795
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• 2000

To establish the optimum conditions for the extraction of anthocyanin pigment from purple-fleshed sweet potato, a suitable extraction solvent with the optimum citric acid concentration for acidification of the solvent, and the optimum extraction time and temperature were determined. Twenty percent ethanol solution acidified with citric acid was found to be a good solvent for the extraction of the pigment from purple-fleshed sweet potato. About 10 hour extraction at room temperature was appropriate for the extraction. pH of the extract was below 3 when more than 0.7% citric acid was added. The higher the concentration of citric acid added was, the higher the total optical density (TOD) of the extract was. However, the increase in TOD of the extract was insignificant when more than 1% of citric acid was added. Therefore, addition of 1% citric acid was determined for acidification of the extracting solvent. Though the initial rate of the pigment extraction increased as the extracting temperature increased, extraction at higher temperatures of 60 or 8$0^{\circ}C$ for an extended time caused a decrease in the extraction yield due to degradation of the pigment. The optimum extraction temperature for the anthocyanin pigment from purple-fleshed sweet potato with the solvent used was determined as 4$0^{\circ}C$.

• 한국식품영양과학회지
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• 제29권1호
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• pp.1-5
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• 2000

Physicochemical properties and gelatinization patterns of purple-fleshed sweet potato starch were studied. Shape of starch granule was round and polygonal, X-ray diffraction pattern was Ca-type. Amylose content was 14.4% which was lower than that of other sweet potato starch. Water binding capacity was 82.54%, swelling power and solubility at 8$0^{\circ}C$ were 27.94% and 15.35%, respectively. Initial temperature of gelatinization was 72$^{\circ}C$ using Brabender/Visco/Amylograph, consistency and setback were lower than those of other sweet potato starch. The peak temperature and enthalpy determined by DSC were 68.1$^{\circ}C$, 1.24cal/g, respectively. The transmittance of starch dispersions in alkaline solutions increased with NaOH concentration up to 0.17N, and then changed slowly at 0.19N or above. The apparent viscosities were similar to the transmittance of starch dispersions in alkaline solutions, but drastically increased above 0.21N.

• Asian-Australasian Journal of Animal Sciences
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• 제25권9호
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• pp.1329-1337
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• 2012

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to $74^{\circ}C$, stored at $4^{\circ}C$ for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE $a^*$ and $b^*$ values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE $a^*$ but lower in CIE $b^*$ than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

• 한국식품조리과학회지
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• 제27권2호
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• pp.19-29
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• 2011

Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (${\Delta}E$), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to $75.95^{\circ}C$ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.

• 한국식품저장유통학회지
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• 제8권1호
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• pp.102-108
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• 2001

자색고구마 색소 농축액의 유동특성을 원뿔형 회전점도계를 사용하여 가용성 고형분의 농도 25-65% 및 온도 20-6$0^{\circ}C$의 범위에서 조사하였다. 자색고구마 색소 농축액은 뉴톤성유체의 특성을 나타냈다. 자색고구마 색소 농축액의 점도의 온도에 대한 영향은 Arrhenius 식을 따랐으며, 활성화에너지는 14.23-43.00 kJ/mol로서 농도가 증가함에 따라 직선적으로 증가하였다. 자색고구마 색소 농축액의 점도와 온도 및 농도에 대한 관계를 조사한 바, 일정한 온도에서 용액의 점도는 농도가 증가함에 따라 지수함수적으로 증가하였으며, 그 증가 정도는 온도가 낮을수록 증가하였다.

• 한국식품영양과학회지
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• 제29권4호
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• pp.555-560
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• 2000

자색고구마 (자미) anthocyanin 색소의 분석을 위하여 1% HCl 함유 methanol로 추출한 자색고구마 색 소액을 Amberlite IRC-50 양이온교환수지관을 통과시켜 정체하고 paper chromatography로 개별색소를 분리, 3개의 band를 얻었다. Paper chromatography에 의해 분리된 각 개별색소 에 대해 부분가수분해, aglycone의 확인, acyl group의 확인, 결합당의 확인, paper chromatography 그리고 HPLC 등을 기초로 한 각종 기기분석 결과 자색고구마의 anthocyanin 색소는 caffeic acid와 ferulic acid로 acylation된 peonidin-3-diglucoside-5-glucoside의 구조를 나타냄을 알 수 있었다.

• 한국의류산업학회지
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• 제5권4호
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• pp.399-407
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• 2003

The natural dyeing of silk fabric with Purple-Fleshed Sweet Potato (PSP) was investigated. The colorant was extracted with distilled water, and the color difference (${\Delta}E^*$) was increased with increasing the amount of PSP in extraction. The proper temperature and time for the extracting of colorant with PSP were $60^{\circ}C$ and 60 minutes. The optimum temperature, time and pH for the dyeing of silk with extracted PSP were $60^{\circ}C$, 60 minutes and pH 4 respectively. In various mordanted methods, the color difference values of post-mordanted silk fabric were higher than those of pre- and simultaneous-mordanted method. And the wide range of colors( GY, Y, YR, R, RP) were obtained according to various mordants, mordanting methods and mordant concentrations. Light colorfastness of the mordanted silk fabric was improved. Laundering colorfastness, dry cleaning colorfastness and perspiration colorfastness were shown to be good.

• 한국식품영양학회지
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• 제24권4호
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• pp.559-566
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• 2011

국내에서 재배되는 목포 62호, 보라미, 자미, 신자미, 아야무라사키의 자색고구마 품종에 대해 안토시아닌 함량 및 pH에 따른 적색도, pH와 가열온도에 따른 안정성을 평가하였다. 그 결과, 안토시아닌 함량은 각 3.9, 3.8, 4.7, 4.1, 4.2 mg/g dry weight로 자미가 가장 높았으며, pH에 따른 a 값은 pH 3 에서 20.2, 59.3, 41.4, 37.7, 26.9로 보라미가 가장 높았다. pH에 따른 품종별 안토시아닌 색소의 반감기는 pH 3에서 22.2, 28.3, 26.3, 23.4, 22.7일로 보라미가 가장 안정하였다. 그리고 온도에 따른 품종별 안토시아닌 색소의 반감기는 온도가 낮을수록 증가하여 안정하였으며, 특히 자미는 $20^{\circ}C$에서 401일로 매우 높은 안정성을 나타냈다. 또한 가열온도에 따른 활성화에너지는 54.67, 60.93, 71.73, 59.35, 62.28 kJ/mol로 자미가 가장 높았다.