• Korean journal of food and cookery science
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• v.27 no.4
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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.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.673-677
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• 2002

To develop a new traditional liquors using purple-fleshed sweet potato, the condition of alcohol fermentation was investigated by adding different concentrations $(5{\sim}75%)$ of cooked purple-fleshed sweet potato into mash and 10% nuruk, and fermenting for $5{\sim}15$ days. The maximum amount of ethanol (15.4%) was produced when 20% cooked purple-fleshed sweet potato and 10% nuruk were added into mash and fermented by S. cerevisiae at $25^{\circ}C$ for 15 days. The acceptability and physiological functionalities of the purple-fleshed sweet potato liquors were also investigated and compared. PSP-10 purple-fleshed sweet potato liquor prepared by adding 10% cooked purple-fleshed sweet potato into mash showed the best acceptability in the sensory evaluation test and color test $(pink{\sim}red)$; its fibrinolytic, electron-donating, and tyrosinase inhibitory activities were better than those of other purple-fleshed sweet potato liquors and wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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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$0^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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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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• v.25 no.9
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.555-560
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• 2000

Anthocyanin pigments of purple-fleshed sweet potato (Ipomoea batatas) were extracted with methanol containing 1% HCL and purified with Amberlite IRC-50 cation exchange resin column chromatography. ndividual pigments were isolated by paper chromatography. Among the four bands obtained by paper chromatography, three major bands were identified to be pure pigments by HPLC system. Two pigments were identified through the analysis of acyl moiety, sugar moiety, alkaline degradation products of aglycone, Rf value of paper chromatogram and retention time of HPLC. The anthocyanin pigments of purple-fleshed weet potato seemed to be composed of peonidin-3-diglucoside-5-glucoside acylated with caffeic or ferulic acids.

• Food Science and Preservation
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• v.8 no.1
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• pp.102-108
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• 2001

Flow properties of the concentrated pigment solutions extracted from purple-fleshed sweet potatoes were determined using a cone and plate rotational viscometer for soluble solids concentration range of 25 to 65% at temperature range of 20 to 60 $^{\circ}C$. The purple-fleshed sweet potato pigment solutions exhibited Newtonian behavior. Temperature dependency for the viscosity of the solution followed the Arhenius relationship with activation energy values between 14.23 and 43.00 kJ/mol, which increased linearly with soluble solids concentration. A relationship between viscosity, temperature and soluble solids concentration was investigated. At the same temperature, the viscosity of the concentrated pigment solutions increased exponentially as the concentration increased with higher degree of such phenomena at lower temperatures.

• Fashion & Textile Research Journal
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• v.5 no.4
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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.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.559-566
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• 2011

The effects of pH and temperature on degradation of anthocyanin in purple-fleshed sweet potato cultivars(Mokpo No.62, Borami, Jami, Sinjami and Ayamurasaki) were determined at pH ranges of 1 to 5 and temperature ranges of 20 to $80^{\circ}C$. The anthocyanin contents of five sweet potato varieties were 3.9, 3.8, 4.7, 4.1, 4.2 mg/g of dried sweet potato, respectively. Degradations of anthocyanins at different pHs and temperatures followed the first-order reaction. Our results clearly showed that the anthocyanin stability of purple-fleshed sweet potato was dependent on the source of the sweet potato cultivars. Anthocyanin obtained from Borami showed the highest stability. The half-life of antocyanin degradation of purple sweet potato cultivars(Mokpo No.62, Borami, Jami, Sinjami and Ayamurasaki) at pH 3 were 22.2, 28.3, 26.3, 23.4, 22.7 days at $60^{\circ}C$, respectively. A significant decrease in anthocyanin stability was observed at temperatures above $40^{\circ}C$. Activation energies of purple-fleshed sweet potato cultivars at different temperatures were 54.67, 60.93, 71.73, 59.35, 62.28 kJ/mol, respectively.

• Korean journal of food and cookery science
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• v.27 no.2
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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.