Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Abstract

In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly.

A review on polysaccharide-based jelly: Gell food

“…Based on this, purple potato flour and pea starch were used as raw materials, and by heating for 10 min at a ratio of two starches (1,4), a material-liquid ratio of 1:5, and a slurry water temperature of 95 °C, purple sweet potato pea jelly with a good gel effect, superior texture and flavor, satisfactory elasticity, and a smooth appearance without roughness was successfully produced ( Wang, Huang, & Li, 2021 ). Lee et al (2023) developed sugar-free sweet potato jelly using sweet potatoes as the raw material and investigated the quality characteristics of various sweet potato varieties. Three sweet potato varieties were utilized: Juwangmi (orange), Sinjami (purple), and Daeyumi (yellow).…”