• 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.

• 대한영양사협회학술지
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• 제16권4호
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• 한국조리학회지
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• 제18권5호
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• pp.279-292
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• 2012

본 연구는 동결로 건조한 자색고구마 가루를 첨가하여 국수를 제조하고 안토시아닌 함량과 항산화 활성도 및 품질특성을 검토하여 국수 제조 시 최적의 비율을 연구하고자 하였다. 색도는 자색고구마 분말 첨가량이 증가 할수록 명도(L)와 황색도(b)는 대조군에 비해 점차 감소하는 경향이 나타났고 적색도(a)는 첨가량이 증가 할수록 확연히 증가하였다. 안토시아닌 함량은 99.62, 항산화 활성도는 94.60로 비교적 우수한 것으로 나타났다. 조리한 국수의 기계적 성질은 견고성, 응집성 및 씹힘성은 첨가량이 증가 할수록 감소하는 경향을 보였으며 탄력성과 점착성에서 유의적 차이를 확인할 수 있었다. 관능적 품질 평가에서는 색, 향미, 맛과 씹힘성 및 전반적 기호도에서 6% 첨가군이 가장 높게 평가되었으며 안토시아닌 함량과 DPPH 라디컬 소거 활성에서 우수한 결과로 나타나 품질 특성과 관능검사에서 긍정적으로 평가된 6% 첨가군이 국수 제조 시 가장 알맞은 첨가 비율로 사료된다.

• 한국식품영양과학회지
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• 제44권6호
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• pp.896-903
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• 2015

자색고구마를 이용하여 아질산염에 대한 대체 가능성을 알아보고자 자색고구마 분말과 자색 색소를 혼합하여 첨가하였다. 자색고구마 분말의 함량은 소시지 식품유형을 고려하여 최대 10%까지 사용하였다. 아질산나트륨 0.15% 첨가구를 대조구(F1)로 하고, 자색 색소 0.2%를 첨가한 것을 F2, 자색 색소 0.2%와 자색고구마 분말 5%, 10%를 각각 첨가한 것을 F3, F4로 하였다. 아질산나트륨을 대신하여 첨가한 자색 색소 0.2%는 소시지의 적색도를 감소시키고 황색도를 증가시켜 아질산나트륨에 대한 대체 효과가 미흡하였다. 그러나 자색 색소 0.2%에 자색고구마 분말 5%를 추가함으로써 소시지의 적색도가 높아지고 황색도는 낮아졌다. 자색고구마 분말 함량 증가에 따라 적색도의 증가와 황색도의 감소는 유의적 비례관계를 나타내었다. 자색고구마 분말 5%와 자색 색소 0.2%의 첨가는 아질산나트륨 0.15%를 첨가한 소시지에서 나타나는 색도와 가장 유사해졌다. 자색고구마 분말은 첨가량이 증가함에 따라 칼슘, 칼륨, 마그네슘의 무기질이 증가하였고 경도, 검성, 씹힘성의 조직감이 떨어졌다. 관능평가 결과 자색고구마의 첨가가 소시지의 외관과 향에 영향을 미치지 않았고 자색고구마 분말 5% 이상 첨가에 대한 색의 유의차를 보이지 않았다. 그러나 자색고구마 분말 10%의 첨가는 소시지의 맛과 질감을 떨어뜨렸다. 전체 기호도는 질감(0.901)> 외관(0.895)> 색(0.877)> 맛(0.844)> 향(0.688)의 순서로 유의적으로 양의 상관관계가 있었고 전체 기호도와 색도의 상관성은 밝기에서만 유의적인 양의 상관성을 나타내었다. 적색도와 황색도는 서로에 대해 음의 상관성을 보였다. 자색고구마를 이용한 소시지의 아질산염 대체 효과는 자색고구마 분말 5%와 자색 색소 0.2%를 사용하는 것이 적절한 것으로 나타났다.

• 산업식품공학
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• 제15권1호
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• 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.

• 한국식생활문화학회지
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• 제24권6호
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• pp.756-761
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• 2009

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

• 한국식품영양학회지
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• 제10권4호
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• pp.458-461
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• 1997

자색 고구마 분말을 0∼5%를 각각 첨가하여 만든 호상 요구르트를 제조하여 요구르트의 품질 및 기호성에 미치는 영향을 검토한 결과는 다음과 같다. 자색 고구마 첨가에 의해 산도, 당도, 유산균수가 대조구에 비해 높게 나타났으며 요구르트의 색택은 자색 고구마 첨가량이 많을수록 lightness와 yellowness는 감소되고 redness는 증가하면서 점도는 크게 상승하였다. 요구르트의 관능성을 보면 조직감과 색은 대조구보다 첨가구에서 양호했으며 맛에서는 차이가 없었고 전체적인 기호도는 자색 고구마 3∼4% 첨가구에서 가장 우수하였다.

• 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.

• 한국식생활문화학회지
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• 제18권3호
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• pp.202-210
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• 2003

The purpose of this study was to investigate the effects of dietary purple sweet potato(Ipomoea batatas) powder on serum lipid levels and antioxidative enzymes in normal and pretective effect on hepatotoxicity rats induced by carbon tetrachlolide. Four groups of rats (3-week-old inbred Sprague-Dawley male rats) were normal rats fed control diet(C), induced hepatotoxicity rats fed control diet(EC), normal rats fed purple sweet potato diet(P), and induced hepatotoxicity rats fed purple potato sweet diet(EP). Rats were induced by single injection of 50% carbon tetrachlolide(0.1 mL/100 g B.W., i.p.). The rats were fed ad libitum each of the experimental diet for 5 weeks. After 5 weeks the rats were sacrificed and activities of antioxidant enzymes and lipid peroxidation products were determined in their liver homogenates. But serum concentrations of lipid was not significant in all groups. Serum alanine aminotransferase(ALT/GPT) and aspartate aminotransferase(AST/GOT) of the EC and EP groups were heigher than the C and P groups. The hepatic glucose 6-phosphatase(G6Pase) activity of the group fed purple potato diet(P) was lower than the other groups(p<0.05). However, The glutathione peroxidase(GPx) activities was not statistically different between the groups. Renal glutathione S-transferase(GST) activity of the EC and EP groups were lower than the C and P groups(p<0.05). In conclusion, these results suggest that purple sweet potato is believed to be possible protective effect on hepatotoxicity rats induced by carbon tetrachlolide.