국내산 고구마 품종에 따른 영양성분 및 이화학적 특성

• Published in: Journal of the Korean Society of Food Culture Vol. 33; no. 6; pp. 597 - 607
• Main Authors: 라하나, 김진숙, 김기창, 최송이, 한선경, 정미남, 김경미, Ha-Na Ra, Jin-Sook Kim, Gi-Chang Kim, Song-Yi Choi, Seon-Kyeong Han, Mi-Nam Chung, Kyung-Mi Kim
• Format: Journal Article
• Language: Korean
• Published: 한국식생활문화학회 31.12.2018
• Subjects: 생활과학; nutrient component; cultivars; physicochemical properties; Sweet potato
• ISSN: 1225-7060; 2288-7148
• DOI: 10.7318/KJFC/2018.33.6.597

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).