• Title, Summary, Keyword: colored potato

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Quality Characteristics of Muffins Containing Purple Colored Sweetpotato Powder (자색 고구마가루 첨가량에 따른 머핀의 품질 특성)

  • Ko, Seong-Hye;Seo, Eun-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.2
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    • pp.272-278
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    • 2010
  • Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars (국내산 고구마 품종에 따른 영양성분 및 이화학적 특성)

  • Ra, Ha-Na;Kim, Jin-Sook;Kim, Gi-Chang;Choi, Song-Yi;Han, Seon-Kyeong;Chung, Mi-Nam;Kim, Kyung-Mi
    • Journal of the Korean Society of Food Culture
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    • v.33 no.6
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    • pp.597-607
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    • 2018
  • 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).

Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.)

  • Lee, Sang Hoon;Oh, Seung Hee;Hwang, In Guk;Kim, Hyun Young;Woo, Koan Sik;Woo, Shun Hee;Kim, Hong Sig;Lee, Junsoo;Jeong, Heon Sang
    • Preventive Nutrition and Food Science
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    • v.21 no.2
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    • pp.110-116
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    • 2016
  • This study was performed to evaluate and compare the antioxidant substance content and antioxidant activities of white (Superior) and colored (Hongyoung, Jayoung, Jasim, Seohong, and Jaseo) potatoes. The potatoes were extracted with 80% ethanol and were evaluated for the total polyphenol, flavonoid, and anthocyanin contents and for 1,1-diphenyl-2-picrylhydrazyl (DPPH)/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferrous metal ion chelating effect. The total polyphenol, flavonoid, and anthocyanin contents of Hongyoung and Jayoung were higher than white and other colored potatoes. All colored potato extracts, except for Jaseo and Seohong, showed higher ABTS radical scavenging activities than the general white potato extract. Hongyoung and Jayoung had the highest ABTS and DPPH radical scavenging activities. Optical density values for the reducing power of Jayoung and Jaseo at concentration of 2 mg/mL were 0.148 and 0.090, respectively. All colored potato extracts had lower ferrous metal ion chelating effect than the white potato. A significant (P<0.05) positive correlation was observed between total polyphenol content and total flavonoid content (r=0.919), anthocyanin content (r=0.992), and ABTS radical scavenging activity (r=0.897). Based on these results, this research may be useful in developing the Hongyoung and Jayoung cultivars with high antioxidant activities.

Effect of Colored Potato Flakes Against Acetaminophen-induced Liver Damage in Rats

  • Ohba, Kiyoshi;Watanabe, Shoko;Han, Kyu-Ho;Hashimoto, Naoto;Noda, Takahiro;Shimada, Ken-Ichiro;Tanaka, Hisashi;Sekikawa, Mitsuo;Fukushima, Michihiro
    • Food Science and Biotechnology
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    • v.16 no.3
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    • pp.463-469
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    • 2007
  • We examined the hepatoprotective effects of colored potato flakes on acetaminophen (AAP)-induced liver damage in rats. F344/DuCrj (8 week-old) rats were fed a cholesterol-free diet with 54.9486 g of ${\alpha}$-corn starch/100g diet and were orally treated with 25% colored flakes of Kitamurasaki (KM: light purple), Northern Ruby (NR: red), and Shadow Queen (SQ: medium purple) potatoes co-administered with AAP (0.5 g/100 g diet) for 4 weeks. The hepatic thiobarbituric acid-reactive substances (TBARS) values in the KM, NR, and SQ groups were significantly lower (p<0.05) than those in the control groups with and without AAP. Furthermore, the hepatic catalase, Mn-superoxide dismutase (SOD), and Cu/Zn-SOD mRNA levels in the KM, NR, and SQ groups were higher than those in the control groups with and without AAP. The present findings suggest that colored potato flakes are useful as a prophylactic agent against oxidative liver damage.

Comparison of Nutrient Components and Physicochemical Properties of General and Colored Potato (일반감자와 유색감자의 영양성분 및 이화학적 특성 비교)

  • Jang, Hye-Lim;Hong, Ju-Yeon;Kim, Nam-Jo;Kim, Min-Ha;Shin, Seung-Ryeul;Yoon, Kyung-Young
    • Horticultural Science & Technology
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    • v.29 no.2
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    • pp.144-150
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    • 2011
  • This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.

Antioxidant Activities of Colored Sweet Potato Cultivars by Plant Parts

  • Boo, Hee-Ock;Chon, Sang-Uk;Kim, Sun-Min;Pyo, Byung-Sik
    • Food Science and Biotechnology
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    • v.14 no.2
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    • pp.177-180
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    • 2005
  • Antioxidant activity of crude extracts from colored sweet potato cultivars by plant parts such as root, stem and leaf was evaluated. The highest TBARS values were obtained from root samples of sweet patato, and followed by stems and leaves, indicating that leaf sample showed the strongest antioxidant activity. Sweet potato cultivars with yellow flesh and leaf part exhibited strong antioxidant activities. Antioxidant activities of leaf and stem extracts were maintained for 21 days and were a little lower than that of BHT. The DPPH radical scavenging activity was the highest in "Sinhwangmi" leaf, and followed by "Jami" root. Chlorogenic acid was detected as the most abundant antioxidant substance among all fractions. These results suggest that the antioxidant activity of sweet potato differs depending on plant part and cultivar.

Characteristics of Antioxidative and Antimicrobial Activities of Various Cultivars of Sweet Potato (고구마의 품종별 항산화성과 항미생물 특성)

  • Lee, Hyang-Hee;Kang, Seong-Gook;Rhim, Jong-Whan
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.1090-1095
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    • 1999
  • Antioxidative and antimicrobial activities of ethanol extracts from 2 colored sweet potatoes such as purple and yellow, 5 pale yellow sweet potatoes, and 8 general cultivars of sweet potato were investigated. Colored sweet potatoes showed the highest antioxidative activity, followed by Saengmi and Yeonmi, which were pale yellow sweet potato cultivars, and Hwangmi, which was a general cultivar of sweet potato. Colored sweet potatoes also showed distinctively lower mold and surface microbial number (cfu) than the pale yellow sweet potatoes and the general cultivars of sweet potato. Although all sweet potatoes tested did not represent any antimicrobial activity against yeast and mold, they exhibited strong antimicrobial activity against Streptococcus faecalis. Especially, purple and yellow sweet potatoes showed antimicrobial activity against wide range of bacteria.

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Effects of Antioxidant Activities of Small Colored Potatoes (Solanum tuberosum L.) by using Ultra High Pressure Extraction Process (초고압 처리가 꼬마칼라감자의 항산화 증진에 미치는 영향)

  • Park, Sung-Jin;Kwon, Min-Soo;Hwang, Young-Jeong;Choi, Mi-Sook;Rha, Young-Ah
    • Culinary science and hospitality research
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    • v.20 no.4
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    • pp.27-36
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    • 2014
  • We investigated a method to improve antioxidant activities of colored potato extracts by ultra high pressure extraction process. The colored potato was extracted by water at $60^{\circ}C$(WE) and 300 MPa for 15 min (High Pressure Extraction, $HPE_{15}$) and 30 min (High Pressure Extraction, $HPE_{30}$). The extractions yielded by different extraction processes were 1.73(WE), 2.10($HPE_{15}$), and 2.41($HPE_{30}$)%. Total phenolic acid contents of different extraction processes were estimated as 48.21(WE), 50.20($HPE_{15}$) and 51.34($HPE_{30}$) GAL mg/g, respectively. The flavonoids contents of different extraction processes were measured as 13.12(WE), 14.35($HPE_{15}$) and 15.17($HPE_{30}$) RE mg/g, respectively. Generally, for the contents of phenolic acid and flavonoids, the samples from HPE were higher than those from conventional extraction process. $HPE_{30}$ showed 76.21% of DPPH radical scavenging activity (EDA, %) in 1,000 ug/mL. The reducing power of $HPE_{30}$ also showed the high activity as 0.42. In generally, antioxidant activities of colored potato were increased by high pressure extraction process. We could tell that the HPE extracts of colored potato had a higher antioxidant activity than those from conventional water extraction. The results of HPE showed obvious advantages in higher efficiency, shorter extraction time.

Morphological Characteristics of the Green Peach Aphid, Myzus persicae (Sulzer) (Homoptera : Aphididae) Occurring in Tobacco Fields and Its Experimental Transmission of Potato Virus Y (담배 재배 포장에서 발생하는 복숭아혹진딧물의 형태적 특징 및 감자 바이러스 Y의 실험적 전염)

  • 채순용;김영호;김상석;박은경
    • Journal of the Korean Society of Tobacco Science
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    • v.17 no.1
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    • pp.49-56
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    • 1995
  • Morphology, chromosome and transmission of potato virus Y(PVY) of the green peach aphid populations collected from tobacco fields were examined. Based on the morphological characteristics, especially values of linear discriminant functions and length of ultimate rostral segment, 8 green peach aphid clones with different color morphs could be divided into two groups, namely Myzus persicae and M. nicotianae, according to the proposal by Blackman in 1987. The red (RED)-, Brown (BRN)- and green-colored (GR1, GR2) aphid clones belonged to the M. nicotianae type, while the pale green (PG1, PG2, PG3) and dark brown (DBR) clones to the M. persicae type. The karyotype of the pale green-colored clone (PG1, M. persicae type) appeared normal and was 2n=12 with no indication of chromosomal translocation. On the contrary, in the green-colored aphid clone (GR1, M. nicotianae type), translocation and dissociation of autosome 3 were often found, having karyotype of 2n=13. Both of the above aphid clones transmitted PVY-VN to tabacco plants (cv. Burley 21), but the GR1 clone had higher transmissibility than the PG1 clone.

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