• Title, Summary, Keyword: sweet potato

Search Result 584, Processing Time 0.037 seconds

An Economic Analysis of the Sweet Potato Cultivation (고구마재배의 경제성 분석)

  • Kim, Jai-Hong;Song, Jun-Ue
    • Korean Journal of Agricultural Science
    • /
    • v.23 no.2
    • /
    • pp.323-329
    • /
    • 1996
  • This paper is aims at studying the economics of scale of sweet potato cultivation. Sweet potato is one of the decreasing crop. Its cultivated areas has been decreasing more rapidly than soybean or corn. In this paper 23 farmers were surveyed, including 8 families with less than 1 ha, 7 families with 1-5 ha, and 8 families with more than 5 ha. The results are as follows; First, sweet potato cultivation is good for specialization, considering the high income per acre. Second, there is no good evidence explaining for the economy of scale of sweet potato cultivation, but there is an evidence for the profit of specialization. Large scale farmers have more incomes per acre, lather than more production or less management costs, by means of good sales methods. Third, mechanization of sweet potato cultivation is one of the key factor for successful large scale sweet potato cultivations.

  • PDF

New curing method using gaseous oxidant on sweet potato (Ipomoea batatas)

  • Jin, Hyunjung;Kim, Wook
    • Proceedings of the Korean Society of Crop Science Conference
    • /
    • /
    • pp.39-39
    • /
    • 2017
  • In Asia, sweet potato (Ipomoea batatas) is a very important crop for starch production. Approximately 74.3% of the total sweet potato production quantity is produced in Asia (FAO, 2014) and China is the largest producer of sweet potato. Post-harvest management is particularly important because it is difficult to maintain the quality as well as quantity of sweet potatoes. Despite the importance of post-harvest management, researches on sweet potato have been focused on production-related study such as breeding of new variety, improved techniques of cultivation, so there is limited research on storage after harvest. Curing is a normal practice after sweet potato harvest to promote wound healing and extend postharvest storage life. In Korea, harvested sweet potatoes are usually cured for 4 to 7 days at $30-33^{\circ}C$ and 80-95% relative humidity within one week. Since the optimum storage temperature of sweet potato is regarded as $15-20^{\circ}C$, additional facilities and costs are required to raise the temperature for curing. However, the majority of small farmers do not have the capacity to provide additional facilities and costs. This study was initiated to suggest a new curing method to accelerate the wound healing by applying chemical oxidation to the wound surface of sweet potato. Oxidative stress is known to play an important role in the synthesis of secondary metabolites including lignin. In addition, chemical oxidation can be applied to prevent spoilage caused by microorganisms. Powerful gaseous oxidant with excellent penetration ability and superior sterilization effect was selected for this study. Lignification, weight loss, and spoilage rate of artificially wounded sweet potatoes were investigated after oxidant fumigation. There were clear differences in morphological analysis such as lignification pattern, lignin deposition color, and continuity of lignified cell layers between oxidant-fumigated sweet potatoes and control. These results show that gaseous oxidant can be used to supplement or replace the curing practice, to improve shelf-life as well as curing cost reduction.

  • PDF

Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment (자색고구마 색소와 분말 혼합 첨가에 의한 소시지의 항산화 활성 및 품질 특성)

  • Lee, Namrye;Jo, Yoon-Jeong;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.44 no.9
    • /
    • pp.1317-1324
    • /
    • 2015
  • The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato powder), and F4 (0.2%-purple sweet potato pigment and 10%-purple sweet potato powder). Sausages were stored at $4{\pm}1^{\circ}C$ for 30 days. Total polyphenol, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, acid value, peroxide value, volatile basic nitrogen (VBN), and total bacterial cell contents were analyzed. Total polyphenol content and DPPH radical scavenging activity increased according to the amount of purple sweet potato, whereas acid value, peroxide value, and VBN decreased. Addition of 0.2% purple sweet potato pigment increased lipid oxidative stability and protein deterioration inhibitory effect compared to F0, but not to the levels of 0.15% sodium nitrite. However, F2 showed the lowest pH during storage due to the pH (2.52) of the pigment. Microorganism analysis revealed that total bacterial counts of sausage added with 0.2% purple sweet potato pigment were significantly lower (P<0.05) than that of sodium nitrite-supplemented sausage. As a result, purple sweet potato powder and pigment demonstrate antioxidative activity and lipid oxidative stability in sausages, making them suitable ingredients for manufacturing sausages.

Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches

  • Lee, Seung-Young;Kim, Jong-Yea;Lee, Su-Jin;Lim, Seung-Taik
    • Food Science and Biotechnology
    • /
    • v.15 no.6
    • /
    • pp.986-989
    • /
    • 2006
  • Sweet potato starch noodles prepared without freezing exhibited higher cooking loss and water uptake during cooking and usually resulted in noodles with a softer and stickier texture compared to commercial sweet potato starch noodles manufactured using a freezing process. By utilizing the starches of different plant sources (potato, cowpea, and sago in an equivalent mixture with sweet potato starch), however, the cooking properties and texture of the starch noodles could be improved. Among the starches tested, cowpea starch was most effective in providing cooking and textural properties similar to those of commercial noodles. As an alternative approach, the addition of a minor amount (0.1 % based on total solid weight) of various gums (xanthan, gellan, locust bean gum, curdlan, and carboxymethyl cellulose) was also examined. The addition of curdlan to noodles was effective in increasing the gumminess and hardness, and reducing the stickiness of noodles. Utilizing different starches and gums can improve the overall texture and quality of sweet potato starch noodles produced without freezing.

MICROBIAL TREATMENT OF WEEVIL-INFESTED SWEET POTATO MEAL AS FEED TO BROILERS

  • Bestil, L.C.;Sajise, C.E.;Estremos, D.V. Jr.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.6 no.4
    • /
    • pp.569-576
    • /
    • 1993
  • A feeding trial was conducted to determine the effectivity of microbial treatment on eliminating the toxicity of weevil-infested sweet potato roots, and to assess intake level and performance of broilers fed microbiologically-treated, weevil-infested sweet potato meal. Weevil-infested sweet potato meal was treated with Aspergillus awamori (terpene-degrading fungus), dried, and mixed with other ingredients. One hundred twenty (120) broiler chicks were randomly distributed to treatment diets containing 3 types of sweet potato meal (healthy, weevil-infested, and microbiologically-treated, weevil-infested) incorporated at 2 levels (12% and 24%) in the ration, following the $2{\times}3$ factorial in CRD with 4 replicates per treatment. Voluntary intake was high with healthy sweet potato meal, even at 24% in the ration, especially at later stage of broiler development. Weevil infestation of sweet potato meal, even at 24% in the ration, especially at later stage of broiler development. Weevil infestation of sweet potato roots significantly reduced voluntary intake and broiler performance even at 12% level in the diet, much more at 24% level (p<0.01). Microbial treatment, however, was found to alleviate such problem, especially at 24% level of incorporation (p<0.01). "Toxicity" of weevil infestation, in terms of enlargement of liver and spleen, in the absence of mortality, was only apparent at 24% level of incorporation in the ration. Again, this was minimized by microbial treatment (p<0.01), and is therefore recommended at high levels of incorporating weevil-infested sweet potato meal in broiler diets. Microbial treatment constitutes an added cost, so that economic analyses should be done to find out whether increases in broiler performance, or reduction in the toxic effects of terpenoid compounds, outweigh the cost of treatment before a definite recommendation can be made for its commercial application.

Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder (자색 고구마 분말 첨가량을 달리한 설기떡의 품질 특성)

  • Ahn, Gee-Jung
    • Culinary science and hospitality research
    • /
    • v.16 no.1
    • /
    • pp.127-136
    • /
    • 2010
  • This study is to analyze the sensory and mechanical characteristics, moisture content and color values of purple sweet-potato powder sulgidduk prepared with various concentrations of purple sweet-potato powder; 0%(PP0 group), 1%(PP1 group), 2%(PP2 group), 3%(PP3 group), and 4%(PP4 group). As a result of analyzing the texture, sulgidduk with more purple sweet-potato powder added and that used adhesiveness, springiness, cohesiveness, gumminess and chewiness of sulgidduk decreased but hardness was not significantly different by increasing the amount of Purple Sweet-Potato powder. The moisture content of purple sweet-potato powder sulgidduk ranged from 37~39%. Hunter color L-value of sulgidduk decreased and a, b-value increased significantly by increasing the amount of purple sweet-potato powder. The results of the study support the benefits of purple sweet-potato powder supplementation in sulgidduk in the aspects of taste and functionality. Above results indicated that sulgidduk added 3% purple sweet-potato powder(PP3) showed the best quality through the sensory and texture analysis.

  • PDF

Quality Characteristics of $Sulgidduck$ Added with Purple Sweet Potato (자색고구마를 첨가한 설기떡의 품질 특성)

  • Park, Young-Mi;Kim, Myeong-Hee;Yoon, Hye-Hyun
    • Culinary science and hospitality research
    • /
    • v.18 no.1
    • /
    • pp.54-64
    • /
    • 2012
  • The purpose of this study is to develop $Sulgidduk$ which meets the consumers' taste by using cooked purple sweet potato. The samples of $Sulgidduk$ were prepared with different ratios of cooked purple sweet potato(0, 10, 20, 30, 40%) and analyzed for moisture content, Hunter's color value and texture characteristics and sensory evaluation. The moisture contents of the samples ranged 40.83% to 44.91% The L-value and b-value decreased, while a-value increased, with increasing amounts of cooked purple sweet potato. In the mechanical evaluation of physical properties, hardness, adhesiveness, springiness, gumminess and cohesiveness showed no significant difference with the increasing amount of cooked purple sweet potato. However, chewiness decreased significantly with the increasing amount of cooked purple sweet potato. Based on the quantitative descriptive sensory evaluations on $Sulgidduk$ samples, purple color, sweet potato flavor and taste, sweetness, and moistness significantly increased, while hardness decreased significantly with the increasing amount of cooked purple sweet potato. $Sulgidduk$ added 40% cooked purple sweet potato showed the highest in overall acceptability and the slowest hardening in the textural changes during storage.

  • PDF

Characteristics of Sweet Potato Powders from Eight Korean Varieties (한국산 8 품종 고구마분말의 특성)

  • Park, Sun-Jin;Kim, Ji-Myoung;Kim, Jeong-Eun;Jeong, So-Hee;Park, Kyoung-Hwan;Shin, Mal-Shick
    • Korean journal of food and cookery science
    • /
    • v.27 no.2
    • /
    • pp.19-29
    • /
    • 2011
  • Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (${\Delta}E$), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to $75.95^{\circ}C$ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.

Properties of Dangmyuns Using Different Starches and Freeze Dried Dangmyuns (몇가지 전분으로 만든 당면과 동결건조 당면의 특성)

  • Lee, Young-Chul;Oh, Se-Wook;Han, Seung-Bae;Han, Sun-Dong;Kang, Nam-Kil
    • Korean Journal of Food Science and Technology
    • /
    • v.34 no.1
    • /
    • pp.24-29
    • /
    • 2002
  • The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

A study on the utilization of potato, sweet potato, and jelusalem artichoke flour as an extender of urea formaldehyde resin for plywood (고구마, 감자 및 돼지감자 분말(粉末)을 이용(利用)한 합판용(合板用) 요소수지(尿素樹脂)의 증량(增量)에 관(關)한 연구(硏究))

  • Lee, Phil-Woo;Lee, Wha-Hyung
    • Journal of the Korean Wood Science and Technology
    • /
    • v.1 no.2
    • /
    • pp.11-15
    • /
    • 1973
  • This study was carried out to utilize sweet potato, and jerusalem artichoke flour as an extender of urea formaldehyde resin for plywood manufacture. The results obtained are summarized as follows: 1) In dry and wet test of plywood, sweet potato flour extended in urea formaldehyde resin was shown better strength than those of wheat flour. 2) Sweet potato flour was shown good results up to 200 percent extension in the dry test, and there was not shown significant difference between 100 percent and 150 percent extension in the wet test. 3) In the case of 100 percent extension, potato flour was shown best dry shear strength(400 psi) and sweet potato flour was shown best wet shear strength (212 psi).

  • PDF