Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Degree of Gelatinization of Cooked Sweet Potatoes by Different Cooking Methods

가열방법에 따른 고구마의 호화도 측정

  • Shin, Mal-Shick (Department of Food Science and Nutrition, Chonnam National University) ;
  • Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
  • 신말식 (전남대학교 식품영양학과) ;
  • 안승요 (서울대학교 식품영양학과)
  • Published : 1986.12.10
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Abstract

Changes in moisture content and degrees of gelatinization during cooking of sweet potatoes by different cooking methods were studied. The samples were cooked by boiling, steaming, gas oven or microwave oven baking. Changes in the moisture content of sweet potato during cooking were +30.0% by boiling, +4.4% by steaming, -5.8% by gas oven baking, and -46.6% by microwave oven baking. The degrees of gelatinization of sweet potatoes were 83.8%, 75.7%, 73.0% and 67.7%, respectively.

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