• Title, Summary, Keyword: sweet potato

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Characterization of Mushroom Tyrosinase Inhibitor in Sweet Potato (고구마에 존재하는 mushroom tyrosinase 저해제의 특성)

  • Lee Hyun-Ju;Lee Min-Kyung;Park In-Shik
    • Journal of Life Science
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    • v.16 no.3
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    • pp.396-399
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    • 2006
  • Crude extract prepared from sweet potato possessed inhibitory activity toward mushroom tyrosinase. The inhibitory activity was dependent upon the addition amount of sweet potato extract. After heating the sweet potato extract at $95^{\circ}C$ for 20 min, its inhibitory activity retained 37.3%. Its optimum activity was shown at pH ranges of 5.0-7.0. The tyrosinase inhibitory activity was disappeared by dialysis, which suggests the inhibitory activity of sweet potato extract is caused by some compounds of low molecular weight.

Optimization of Brown Rice Cookies using Purple Sweet Potato (자색고구마 가루 첨가 발아현미 쿠키의 제조조건 최적화)

  • Kim, Bo-Ram;Joo, Na-Mi
    • Journal of the Korean Dietetic Association
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    • v.16 no.4
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    • pp.341-352
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    • 2010
  • The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

Comparison of Physicochemical Properties of Corn, Sweet Potato, Potato, Wheat and Mungbean Starches (옥수수, 고구마, 감자, 소맥, 녹두 전분의 이화학적 성질 비교)

  • Jung, Seung-Hyeon;Shin, Gun-Jin;Choi, Chun-Un
    • Korean Journal of Food Science and Technology
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    • v.23 no.3
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    • pp.272-275
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    • 1991
  • Physicochemical properties of commercial corn, sweet potato, potato, wheat and mungbean starches were investigated. Amylose contents of each starch were 23, 20, 24, 28 and 39%, whereas water binding capacities were 92, 87, 83, 79 and 77%, respectively. Average granule size of potato starch was considerably higher than that of other starches. In terms of color, lightness and whiteness of sweet potato starch were relatively lower than those of other starches. Comparing with other starches, the viscosity of potato starch was the highest level. The results also showed that textural properties of potato and sweet Potato starch gels were similar. Corn starch gel had lower hardness and higher cohesiveness than others.

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Ensiled and Dry Cassava Leaves, and Sweet Potato Vines as a Protein Source in Diets for Growing Vietnamese Large White×Mong Cai Pigs

  • Ly, Nguyen T.H.;Ngoan, Le.D.;Verstegen, Martin W.A.;Hendriks, Wouter H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.23 no.9
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    • pp.1205-1212
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    • 2010
  • The aim of the present study was to evaluate the effects of replacing 70% of the protein from fish meal by protein from ensiled or dry cassava leaves and sweet potato vines on the performance and carcass characters of growing F1 (Large White${\times}$Mong Cai) pigs in Central Vietnam. Twenty-five crossbred pigs (Large White${\times}$Mong Cai) with an initial weight of 19.7 kg (SD = 0.84) were allocated randomly to five treatment groups with 5 animals per group (3 males and 2 females). Pigs were kept individually in pens ($2.0{\times}0.8\;m$) and fed one of five diets over 90 days. The control diet was formulated with fish meal (FM) as the protein source while the other four diets were formulated by replacing 70% of fish meal protein by protein from ensiled cassava leaves (ECL), dry cassava leaves (DCL), dry sweet potato vines (DSPV) or ensiled sweet potato vines (ESPV). Animals were fed their diets at 4% of BW. Results showed that final BW, ADG, DMI and feed conversion ratio (FCR) among the experimental treatments were not significantly different (p>0.05). ECL or DCL and ESPV reduced feed cost per unit gain by 8-17.5% compared to the fish meal diet. There were no significant differences in carcass characters among the diets (p>0.05). Lean meat percentages and protein deposition ranged 41.5-45.8% and 40.2-52.9 g/d, respectively. Using ensiled or dry cassava leaves and sweet potato vine can replace at least 70% of the protein from fish meal (or 35% of total diet CP) without significant effects on performance and carcass traits of growing (20-65 kg) pigs. Including cassava leaves and sweet potato vines could improve feed cost and therefore has economic benefits.

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).

Quality Characteristics of Wet Noodles Added with Freeze-dried Purple Sweet Potato Powder (동결 건조 자색고구마 가루를 첨가한 국수의 품질특성 및 항산화성)

  • Lee, Jae-Sang
    • Culinary science and hospitality research
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    • v.18 no.5
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    • pp.279-292
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    • 2012
  • This study was performed to investigate the quality characteristics and antioxidant activity of noodle added freeze-dried purple sweet potato powder. For Hunter's color resulted, as the amount of purple sweet potato powder increased, L-value and b-value decreased, the a-value increased. Anthocyanin contents of purple sweet potato powder at concentration of (mg/100 g) were 99.62%. DPPH radical scavenging activities of purple swe et potato powder at concentration of $1,000{\mu}L/mL$ were 84.60%. The texture of cooked noodles appeared no significant differences in cohesiveness, Springiness, Hardness, Gumminess and Chewiness decreased as the am ount of purple sweet potato powder increased. The weight, volume, moisture contents of noodles were not significantly. Sensory evaluation of acceptability including color, aroma, taste, chewiness and overall-acceptabi lity appeared the 6% added group was the best for higher. According to the positively evaluated anthocyanin content, DPPH radical scavenging activities, quality characteristics and sensory evaluation, a purple sweet pota to powder content 6% appears to be most appropriate.

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Population Dynamics and Damages of White Grubs in Sweet Potato Fields (고구마 재배지 주요 굼벵이 발생양상 및 피해)

  • Paik, Chae-Hoon;Lee, Geon-Hwi;Choi, Man-Young;Kim, Doo-Ho;Choi, Dong-Ro;Seo, Hong-Yul
    • Korean journal of applied entomology
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    • v.46 no.1
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    • pp.165-168
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    • 2007
  • This experiment was conducted to investigate population dynamics of white grubs and its damages in sweet potato fields. There were three species of white grubs that fed on the roots of sweet potato in Honam area. Among them, Holofrichia parallela was a major insect pest. Damage rate of sweet potato by white grubs were about 2 to 40% differed with regions. In some region where it was severe the damage rate of sweet potato was about 80% or more. H. parallela overwintered as a late 3rd instar larvae in soil from late October to late-June, and the survival rate of them was 92%. The occurrence pattern of H. parallela larvae varied in different seasons. In sweet potato field, H. parallela larvae populations started being observed during late-July to mid.-August. The damage by the grub began to occur late-August in field and lasted to the harvest time.

Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

  • Jin, Sang-Keun;Kim, Yeong-Jung;Park, Jae-Hong;Hur, In-Chul;Nam, Sang-Hae;Shin, Dae-Keun
    • Asian-Australasian Journal of Animal Sciences
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    • v.25 no.9
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    • pp.1329-1337
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    • 2012
  • This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to $74^{\circ}C$, stored at $4^{\circ}C$ for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE $a^*$ and $b^*$ values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE $a^*$ but lower in CIE $b^*$ than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

Development of sweet potato double cropping system in the southern island area of Korea

  • Moon, Jin-Young;Shin, Jung-Ho;Song, Jae-Ki;Choi, Yong-Jo;Hong, Kwang-Pyo
    • Proceedings of the Korean Society of Crop Science Conference
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    • pp.267-267
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    • 2017
  • In Korea, the average air temperature has been elevated twice faster than the average global warming. And the climate warming is characterized by the smaller rise of air temperature in summer and the greater rise of air temperature in spring and winter. Therefore, the number of frost-free days to determine the cultivation ability of crops has increased by more than 15 days in 10 years according to climate warming. This climate warming trend has extended and is projected to extend not only the sweet potato growing season but also the sweet potato early cultivating area to higher altitude and latitude region. This study was carried out to evaluate the possibility of sweet potato double cropping in the southern island area of Korea by assessing the growth and yield performance of sweet potato cultivated at extremely-early and -late time. We had performed at Yokji Island Yokji Island($E128^{\circ}$ 18' $N34^{\circ}$ 36'), a representative specified complex area of sweet potato cultivation in southern Korea. As the test varieties, the major cultivars of the this region, Shinyulmi and early hypertrophic cultivars, Dahomi were used. The prior cropping were planted with PE film mulching on March 30 and April 10, and harvested after 110 days. So the succeeding cropping were planted without PE film mulching on July 25 and August 5 according to the harvesting time of the prior sweet potato and harvested after 120 days. As a control, it was harvested on September 15, 120 days after planted on May 15. Each experimental plot had an area of 12 square meters consisting of 4 beds, and was planted one at a time at intervals of 25cm. We had investigated growth characteristics - main vine length, node number, branch number, total vine yield, and tuberous root characteristics - tuberous root number, average weight, starch value, and etc. After harvesting, we analyzed the economic effects by examining the postharvest quantity, the input labor, the management cost, and the income. The total yield of marketable products in prior and succeeding cropping was 46~70% higher than that of control. The average unit price of sweet potato was 36% higher than the conventional culture, and the gross income increased by 98%, but the operating cost increased by 83%, and the farm income increased by 103%. There are considerations such as the difficulty of enlargement of cultivation area due to lack of labor in limited space and the need for watering measures due to spring drought. However, if the area of application for sweet potatoes double system is increased by 10%, it can be used as a new cropping system.

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Development of sweet potato double cropping system in the southern island area of Korea

  • Moon, Jin-young;Shin, Jung-ho;Song, Jae-ki;Choi, Yong-jo;Hong, Kwang-pyo
    • Proceedings of the Korean Society of Crop Science Conference
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    • pp.280-280
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    • 2017
  • In Korea, the average air temperature has been elevated twice faster than the average global warming. And the climate warming is characterized by the smaller rise of air temperature in summer and the greater rise of air temperature in spring and winter. Therefore, the number of frost-free days to determine the cultivation ability of crops has increased by more than 15 days in 10 years according to climate warming. This climate warming trend has extended and is projected to extend not only the sweet potato growing season but also the sweet potato early cultivating area to higher altitude and latitude region. This study was carried out to evaluate the possibility of sweet potato double cropping in the southern island area of Korea by assessing the growth and yield performance of sweet potato cultivated at extremely-early and -late time. We had performed at Yokji Island Yokji Island($E128^{\circ}$ 18' $N34^{\circ}$ 36'), a representative specified complex area of sweet potato cultivation in southern Korea. As the test varieties, the major cultivars of the this region, Shinyulmi and early hypertrophic cultivars, Dahomi were used. The prior cropping were planted with PE film mulching on March 30 and April 10, and harvested after 110 days. So the succeeding cropping were planted without PE film mulching on July 25 and August 5 according to the harvesting time of the prior sweet potato and harvested after 120 days. As a control, it was harvested on September 15, 120 days after planted on May 15. Each experimental plot had an area of 12 square meters consisting of 4 beds, and was planted one at a time at intervals of 25cm. We had investigated growth characteristics - main vine length, node number, branch number, total vine yield, and tuberous root characteristics - tuberous root number, average weight, starch value, and etc. After harvesting, we analyzed the economic effects by examining the postharvest quantity, the input labor, the management cost, and the income. The total yield of marketable products in prior and succeeding cropping was 46~70% higher than that of control. The average unit price of sweet potato was 36% higher than the conventional culture, and the gross income increased by 98%, but the operating cost increased by 83%, and the farm income increased by 103%. There are considerations such as the difficulty of enlargement of cultivation area due to lack of labor in limited space and the need for watering measures due to spring drought. However, if the area of application for sweet potatoes double system is increased by 10%, it can be used as a new cropping system.

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