This study assessed the processing suitability and functional potential of sweet potato paste by comparing quality characteristics across different cultivars and heat treatment methods (steaming and baking). Generally, moisture content was higher after steaming, with the ‘Bodami’ and ‘Pungwonmi’ cultivars retaining more moisture, while ‘Jinyulmi’ and ‘Danjami’ had lower moisture levels. Purple-fleshed cultivars displayed negative a* and b* values, indicating bluish hues, whereas yellow-fleshed cultivars maintained stable b* values after heating. Both °Brix and free sugar levels increased after treatment, with baking significantly elevating maltose levels and enhancing sweetness. Apparent viscosity was higher in ‘Danjami’, ‘Jinyulmi’, and ‘Bodami’, while ‘Hogammi’, ‘Hopungmi’, and ‘Sodammi’ exhibited lower viscosity. Additionally, ‘Bodami’ and ‘Danjami’ demonstrated the highest levels of polyphenols, flavonoids, and antioxidant activities, confirming their potential as valuable functional ingredients. These findings underscore the importance of selecting appropriate cultivars and heat treatments to optimize the physicochemical and functional qualities of sweet potato paste.

Abstract
서 론
재료 및 방법
    1. 시험재료
    2. 페이스트 제조
    3. 수분함량
    4. 색도
    5. 당도 및 유리당 함량
    6. 겉보기 점도
    7. 총 폴리페놀 및 플라보노이드 함량
    8. Radical 소거활성
    9. 통계분석
결과 및 고찰
    1. 수분함량
    2. 색도
    3. 당도 및 유리당
    4. 겉보기 점도
    5. 총 폴리페놀 및 플라보노이드 함량
    6. DPPH 및 ABTS radical 소거 활성
요약 및 결론
감사의 글
References

• 황엄지(농촌진흥청 국립식량과학원 농업연구사) | Eom-ji Hwang (Researcher, National Institute of Crop and Food Science, Rural Development Administration, Jeonnam 58545, Korea) Corresponding author
• 유경단(농촌진흥청 국립식량과학원 농업연구사) | Gyeong-dan Yu (Researcher, National Institute of Crop and Food Science, Rural Development Administration, Jeonnam 58545, Korea)
• 박유진(농촌진흥청 국립식량과학원 농업연구사) | You-jin Park (Researcher, National Institute of Crop and Food Science, Rural Development Administration, Jeonnam 58545, Korea)
• 김태화(농촌진흥청 국립식량과학원 농업연구사) | Tae Hwa Kim (Researcher, National Institute of Crop and Food Science, Rural Development Administration, Jeonnam 58545, Korea)
• 안종욱(농촌진흥청 국립식량과학원 농업연구사) | Jong Uk An (Researcher, National Institute of Crop and Food Science, Rural Development Administration, Jeonnam 58545, Korea)
• 장가은(농촌진흥청 국립식량과학원 전문연구원) | Ga-eun Jang (Master’s Researcher, National Institute of Crop and Food Science, Rural Development Administration, Jeonnam 58545, Korea)
• 이형운(농촌진흥청 국립식량과학원 농업연구관) | Hyeong-Un Lee (Senior Researcher, National Institute of Crop and Food Science, Rural Development Administration, Jeonnam 58545, Korea)
• 우관식(농촌진흥청 국립식량과학원 농업연구관) | Koan Sik Woo (Senior Researcher, National Institute of Crop and Food Science, Rural Development Administration, Jeonnam 58545, Korea)