Changes in Quality Characteristics and Chemical Components of Sweet Potatoes Cultivated using Different Methods

Woo, Koan Sik; Ko, Jee Yeon; Kim, Ho; Lee, Yong Hwan; Jeong, Heon Sang

doi:10.9721/kjfst.2013.45.3.305

Cited by 7 publications

(1 citation statement)

References 19 publications

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“…고구마에 관한 연구로는 주로 고구마를 이용한 가공식품 개발에 관한 연구 (11)(12)(13)(14)(15), 고구마 품종별 이화학적 품질특 성 (5,7,(16)(17)(18)(19) 및 기능성 평가에 관한 연구 (6,9,10,20,21) 가 보고되어 있다. 특히 국내산 고구마의 이화학적 특성으로 전분 특성 (16,17), 분말 특성 (7,18) (Table 4) …”

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Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method

황인국¹,

변재윤²,

김경미³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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This study was carried out to investigate the amounts of vitamin C in 22 sweet potato cultivars cultivated in Korea as well as evaluate the effects of cooking methods on vitamin C contents. Methods for determining vitamin C was validated by determining linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using HPLC. Results showed high linearity in the calibration curve with a coefficient of correlation (R 2 ) of 0.9999. The LOD and LOQ values for ascorbic acid (AA) were 0.03 and 0.10 μg/mL, respectively. The relative standard deviations (RSDs) for intra-and inter-day precision of AA were less than 5%. The recovery rates of AA and dehydroascorbic acid (DHA) were in the range from 98.21～98.64 and 98.28～100.68%, respectively. Depending on cultivar, contents of AA, DHA, and total ascorbic acid (TA) in sweet potatoes varied in the range from 37.76 (Sinyulmi)～89.25 (Juhwangmin), 23.37 (Sinjami)～63.94 (Sinyulmi), and 68.52 (Sinjami)～115.95 (Juhwangmin) mg/100 g, respectively, and their average levels were 56.98±12.53, 36.46±9.03, and 93.44±12.00 mg/100 g, respectively. The average TA levels were also dependent on flesh color, whish was significantly higher in general sweet potato and orange sweet potato than in purple sweet potato. Steaming, baking, and frying processes significantly reduced AA (10.61～58.41%), DHA (2.57～52.81%), and TA (14.54～49.92%) contents in sweet potatoes. The highest reduction of AA, DHA, and TA contents was observed after baking, followed by steaming and frying. We expect that the basic information provided by this study will be useful to plant breeders and food scientists.

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unclassified

Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method

황인국¹,

변재윤²,

김경미³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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Quality Characteristic, Antioxidant Activity and Acrylamide Content of Sweet Potato Chips according to the Baking Temperature

Hwang

Lee

2021

JKFN

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We determined the quality characteristics, antioxidant activity, and acrylamide content of sweet potato chips prepared by unheated raw sweet potato slices as a control group and heating sweet potato slices up to three target temperatures of 140, 160, and 180°C. The moisture content of the sweet potato chips was the highest at 65.20% in the control group and decreased from 32.30% to 7.21% as the baking temperature increased. The sugar content was higher in the baked sweet potato chips than in the raw sweet potato slices and was observed to be the highest at 140°C. The sugar content decreased as the temperature increased from 160 to 180°C. As the baking temperature increased, the brightness of the sweet potato chips decreased, and the browning index increased. The total polyphenol and total flavonoid content were high in the raw sweet potato slices but increased further as the baking temperature increased. The antioxidant activity showed a tendency to increase as the baking temperature increased. As the baking temperature increased, the production of acrylamide also increased. A very small amount of acrylamide was detected in unheated raw sweet potato slices. However, as the baking temperature increased from 140∼180°C, the amount of acrylamide production increased to 4.27 to 107.10 times that of the raw sweet potato slices. Therefore, an appropriate heating temperature setting is necessary, taking into consideration the content of bioactive compounds and acrylamide, and antioxidant activity, acrylamide when manufacturing sweet potato chips.

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Effect of Adding Pumpkin-Sweet Potato Powder on Cookie Quality Characteristics, Antioxidant Activity, and Acrylamide Reduction

Hwang

Park

2022

JKFN

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The study was conducted to investigate the quality properties, antioxidant activities, and acrylamide formation of cookies in which wheat flour was replaced with 0%, 2%, 4%, and 8% pumpkin-sweet potato powder. Moisture content showed a tendency to decrease with the increase in the amount of pumpkin-sweet potato powder added. No statistically significant difference was found between the ash, crude protein, and crude fat contents of the cookies in the control group and the group with the addition of 2%∼8% pumpkin-sweet potato powder. Spreadability, leavening rate, loss rate, and pH decreased in proportion to the amount of pumpkin-sweet potato powder added to cookies. The lightness of cookies was reduced, but their redness and yellowness were higher than those in the control and rose proportionally to the amount of pumpkin-sweet potato powder added. Notably, the total polyphenol content also increased with the addition of higher amounts of pumpkin-sweet potato powder. Additionally, we established that compared to the control treatment, the rise in the quality of pumpkin-sweet potato powder added significantly increased the antioxidant activity but reduced the acrylamide contents in proportion to the amount of the addition. From the aforementioned results, we conclude that adding pumpkin-sweet potato powder to cookies increases their antioxidant activity and reduces the amount of acrylamide generated during cooking.

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Changes in Quality Characteristics and Chemical Components of Sweet Potatoes Cultivated using Different Methods

Cited by 7 publications

References 19 publications

Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method

Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method

Quality Characteristic, Antioxidant Activity and Acrylamide Content of Sweet Potato Chips according to the Baking Temperature

Effect of Adding Pumpkin-Sweet Potato Powder on Cookie Quality Characteristics, Antioxidant Activity, and Acrylamide Reduction

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