This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).

• Sun-Il Choi(Department of Food Science and Biotechnology, Kangwon National University) | 최선일
• Jin-Ha Lee(Department of Food Science and Biotechnology, Kangwon National University) | 이진하
• Myoung-Lae Cho(Department of Food Science and Biotechnology, Kangwon National University) | 조명래
• Gi-Hae Shin(Department of Food Science and Biotechnology, Kangwon National University) | 신기해
• Jae-Min Kim(Department of Food Science and Biotechnology, Kangwon National Un) | 김재민
• Ji-Won Oh(Department of Food Science and Biotechnology, Kangwon National University) | 오지원
• Tae-Dong Jung(Department of Food Science and Biotechnology, Kangwon National University) | 정태동
• Seong-Kap Rhee(Department of Food Science and Biotechnology, Kangwon National University) | 이성갑
• Ok-Hwan Lee(Department of Food Science and Biotechnology, Kangwon National University) | 이옥환 Corresponding author