This study examined the nutrient components and measured the physicochemical properties of 23 Korean sweet potato cultivars. The proximate composition, free sugars, organic acids, and dietary fiber of sweet potato were analyzed and the water binding capacity, oil absorption and pasting characteristics were measured. The proximate composition was the highest in Happymi and was higher in colored sweet potato than in general sweet potato (p<0.05). The sucrose content was the highest among the free sugars in the general cultivars and yellow/orange colored cultivar. The major organic acids were oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and acetic acid. Oxalic acid and citric acid were high in the purple colored cultivars and malic acid was high in yellow/orange colored cultivars. Each total dietary fiber content of the general and colored cultivars was 7.51-13.94 and 13.04-16.97%, respectively, but there was no significant difference. The water binding capacity and oil absorption of Juhwangmi was high in all cultivars (p<0.05). The peak viscosity of sweet potato powder showed highest a significant difference of 12.50-1342 cP (p<0.05). The breakdown of Sincheonmi was 512, which was the highest value (p<0.05). The setback of Geonpungmi was significantly low, 6.0 (p<0.05).

Abstract
 I. 서 론
 II. 재료 및 방법
  1. 실험재료
  2. 일반성분
  3. 유리당
  4. 유기산
  5. 식이섬유
  6. 물 결합력
  7. Oil 흡수력
  8. 색도
  9. 호화 특성
  10. 통계처리
 III. 결과 및 고찰
  1. 고구마 품종별 외관
  2. 고구마 품종별 일반성분
  3. 고구마 품종별 유리당
  4. 고구마 품종별 유기산
  5. 고구마 품종별 식이섬유
  6. 고구마 품종별 물 결합력 및 Oil 흡수력
  7. 고구마 품종별 색도
  8. 고구마 품종별 호화특성
  9. 일반고구마 및 유색고구마 특성 비교
 IV. 요약 및 결론
 References

• 라하나(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Na Ra (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
• 김진숙(농촌진흥청 국립농업과학원 농식품자원부) | Jin-Sook Kim (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
• 김기창(농촌진흥청 국립농업과학원 농식품자원부) | Gi-Chang Kim (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
• 최송이(농촌진흥청 국립농업과학원 농식품자원부) | Song-Yi Choi (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration)
• 한선경(농촌진흥청) | Seon-Kyeong Han (Rural Development Administration)
• 정미남(농촌진흥청) | Mi-Nam Chung (Rural Development Administration)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부) | Kyung-Mi Kim (Department of Fermentation Processed Foods, National Institute of Agricultural Science, Rural Development Administration) Corresponding author