KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)
- Volume 51 Issue spc1
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- Pages.204-208
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- 2006
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- 0252-9777(pISSN)
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- 2287-8432(eISSN)
Color Stability according to Storage Period of Purple Sweetpotato Products
저장기간에 따른 자색고구마 가공식품의 색소 안정성
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Lee, Joon-Seol
(Mokpo Experiment Station, National Institute of Crop Science, RDA) ;
- Jeong, Byeong-Choon (Mokpo Experiment Station, National Institute of Crop Science, RDA) ;
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Ahn, Young-Sup
(National Institute of Crop Science, RDA) ;
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Chung, Mi-Nam
(Rural Development Administration) ;
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Kim, Hag-Sin
(Mokpo Experiment Station, National Institute of Crop Science, RDA)
- Published : 2006.11.30
Abstract
This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction,
안토시아닌 색소가 다량 함유된 자색고구마를 이용하여 음료, 와인을 제조하는 방법과 음료, 와인, 분말, 식초, 색소의 저장기간별 색소 안정성을 구명코자 시험을 수행한 결과를 요약하면 다음과 같다. 1. 자색고구마 음료는 총고형분 15.6%, 당도