논문 상세보기
pp.374-381
This study was carried out to obtain the basic quality characteristics, like moisture contents, hunter color value, total polyphenol, starch, amylose, and ash contents and pasting characteristics of sweet potato cultivars according to storage periods. Moisture contents of all the varieties decreased with long storage period, and were lower in dry type than tender and moist type sweet potato. Lightness(L value) of sweet potato flesh was decreased in Shinyulmi, Daeyumi, Shinhwangmi but other seven cultivars showed increasing trend. Redness(a value) was increased in Sinyulmi, Sinhwangmi, Sinjami and yellowness (b value) increased in Yeonjami only. The total polyphenol contents increased in Dahomi, Sinjami up to 4 months of storage and all other varieties showed decrease during storage period. The starch contents also decreased with storage period. The amylose contents showed different by the cultivars. The ash contents in all varieties ranged from 1.1 to 1.7%, and there was no difference among varieties and storage periods. There was no change in pasting temperature during storage periods. Peak viscosity, through viscosity, breakdown and final viscosity were different according to storage periods and cultivars. But setback tended to increase in all cultivars.
재료 및 방법
시험재료
수분 함량 측정
색도 측정
총 폴리페놀 함량 분석
전분, 아밀로오스, 회분 함량 분석
전분의 호화특성 분석
결과 및 고찰
수분 함량
색도
총 폴리페놀 함량
전분, 아밀로오스, 회분 함량
전분호화 특성
적 요
ACKNOWLEDGMENTS
REFERENCES
