Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties
- Authors
- Yoon, Huina; No, Junhee; Kim, Wook; Shin, Malshick
- Issue Date
- 12월-2018
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Sweet potato cultivar; Textural character; Hardness; Correlation coefficient; Principal component analysis
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.6, pp.1627 - 1637
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 27
- Number
- 6
- Start Page
- 1627
- End Page
- 1637
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/71361
- DOI
- 10.1007/s10068-018-0429-7
- ISSN
- 1226-7708
- Abstract
- A relationship between chemical constituents and physicochemical and textural properties of different Korean sweet potato (SP) cultivars were investigated in terms of the hardness of raw and cooked root, alcohol insoluble solid (AIS), starch and amylose content, amylase activities, and pasting properties. Correlation coefficients were analyzed and principal component analysis was performed. The hardness of cooked root was found to correlate with the hardness ratio of cooked/raw SP, AIS content (0.75**), starch content (0.64**), and peak viscosity of SP powder (0.56*). It was discovered that SP cultivars could be classified into mealy (Sincheonmi, Daeyumi, Sinyulmi), intermediate (Dahomi, Sinjami, Geonhwangmi, Yeonjami, Pungwonmi), and waxy (Juhwangmi, Sinhwangmi) types depending on the first principal component (PC1, 68%). Therefore, it was found that the texture types of SP cultivars could be predicted from hardness of cooked root and are in relation to AIS and starch contents, and peak viscosity of raw powder.
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Collections - Graduate School > Department of Plant Biotechnology > 1. Journal Articles
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