• 동아시아식생활학회지
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• 제23권2호
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• pp.250-256
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• 2013

We investigated noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme) for their functional properties, including total phenol, flavonoid contents, electron donating abilities, and nitrite scavenging abilities. The percentage of total phenolic compounds in turmeric, purple sweet potato, and seaweed noodles were 2.40, 2.47, and 1.27%, respectively, whereas the percentage of total flavonoid contents were 0.55, 0.92, 0.74%, respectively. Results showed that purple sweet potato noodles had the highest amount of phenolic compounds and flavonoids compared to the other types of noodles. The electron donating abilities of the turmeric, purple sweet potato, and seaweed noodles were 4.72, 4.11, and 3.11 at 1,000 ppm respectively. The nitrite scavenging abilities of the turmeric, purple sweet potato, and seaweed noodles were 75.93, 79.81, and 73.51% at pH 1.2, respectively. Purple sweet potato noodles had the highest nitrite scavenging abilities, with an effect better than BHT and ascorbic acid. The ferrous ion chelating effect of turmeric, purple sweet potato, and seaweed noodles were 12.17, 13.63, and 42.12%. All of the experimental results showed good anti-oxidative activity; thus rice noodles supplemented with turmeric, purple sweet potato, or seaweed, have good functional effects for human beings.

• 한국식품조리과학회지
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• 제20권3호
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• pp.271-278
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• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• 한국식품조리과학회지
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• 제21권1호
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• pp.12-17
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• 2005

The purpose of this study was 10 investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel ($S_3$). The highest pH of 5.95 was for the potato soup with added potato peel ($S_4$). The highest lightness of 69.46(L value) was for the potato soup with added potato peel ($S_3$) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup ($S_2$) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 1.75 mg and 2.20 mg, for $S_3$ and $S_4$ respectively. In sensory evaluation, the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel ($S_4$). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel ($S_3$) (p<.01).

• 한국식품조리과학회지
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• 제32권4호
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• pp.517-523
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• 2016

Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

• The Plant Pathology Journal
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• 제40권5호
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• pp.498-511
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• 2024

Bacterial wilt caused by Ralstonia solanacearum is a destructive disease that affects potato production, leading to severe yield losses. Currently, little is known about the changes in the assembly and functional adaptation of potato rhizosphere microbial communities during different stages of R. solanacearum infection. In this study, using amplicon and metagenomic sequencing approaches, we analyzed the changes in the composition and functions of bacterial and fungal communities in the potato rhizosphere across four stages of R. solanacearum infection. The results showed that R. solanacearum infection led to significant changes in the composition and functions of bacterial and fungal communities in the potato rhizosphere, with various microbial properties (including α,β-diversity, species composition, and community ecological functions) all being driven by R. solanacearum infection. The relative abundance of some beneficial microorganisms in the potato rhizosphere, including Firmicutes, Bacillus, Pseudomonas, and Mortierella, decreased as the duration of infection increased. Moreover, the related microbial communities played a significant role in basic metabolism and signal transduction; however, the functions involved in soil C, N, and P transformation weakened. This study provides new insights into the dynamic changes in the composition and functions of potato rhizosphere microbial communities at different stages of R. solanacearum infection to adapt to the growth promotion or disease suppression strategies of host plants, which may provide guidance for formulating future strategies to regulate microbial communities for the integrated control of soil-borne plant diseases.

• 원예과학기술지
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• 제34권3호
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• pp.488-494
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• 2016

본 연구는 기능성 식품 소재용 감자 계통을 선발하고자, 35개의 계통 및 대조구 품종인 '수미', '다솜밸리' '고구밸리'의 총 폴리페놀, 총 안토시아닌, 비타민C의 함량을 분석하였다. 분석결과, 계통별 함량차이가 큰 것으로 나타났으며, 그 가운데서 총 폴리페놀 함량은 KPG16 계통이 $105.08mg{\cdot}100g^{-1}\;FW$, 총 안토시아닌 함량은 KPG13 계통이 $4.78mg{\cdot}100g^{-1}\;FW$, 비타민 C 함량은 KPG20 계통이 $22.16mg{\cdot}100g^{-1}\;FW$으로 각각 높게 나타났다. 종합적으로 분석한 결과, KPG5계통이 총 폴리페놀, 총 안토시아닌, 비타민 C 함량이 각각 103.95, 3.15, $12.12mg{\cdot}100g^{-1}\;FW$ 으로 3성분을 고루 함유하고 있음을 확인할 수 있었으며, 추후 기능성 품종 선발의 소재로 활용될 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제20권6호
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• pp.607-613
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• 2004

감자 껍질을 재활용하는 효율적인 이용과 감자에 함유된 기능성물질을 기능성식품의 신소재로서 개발하기 위하여, 감자 껍질을 밀가루 무게의 대해서 $0\%,\;10\%,\;15\%,\;20\%$를 각각 첨가한 쿠키를 제조하여 바람직한 감자 껍질의 첨가량을 알고자 감자 껍질 첨가 쿠키의 색도, 텍스쳐, 관능검사에 의한 기호도를 측정한 결과는 다음과 같다. 감자 껍질의 첨가량이 증가할수록 쿠키 반죽의 수분함량이 증가되어 퍼짐성은 증가하였다. 감자껍질 첨가 쿠키의 텍스쳐 측정에서 경도(hardness)는 감자 껍질의 첨가량이 증가할수록 낮게 나타났다. 응집성(cohesiveness), 탄력성, 파쇄성 모두 대조구에 비해 $10\%$ 첨가 쿠키가 높은 증가를 보였고 $15\%,\;20\%$ 첨가 쿠키는 대조구에 비해 낮아져 밀가루 량에 비해 감자 껍질의 수분양이 증가할수록 쿠키의 경도, 응집성, 탄력성 모두 저하되나 감자 껍질 $10\%$ 첨가 쿠키는 대조구에 비해 경도는 낮아졌으나 응집성, 탄력성은 대조구에 비해 증가되었고 파쇄성은 유사한 결과를 나타내었다. 감자쿠키 100g 중의 총 glycoalkaloid 함량은 6.27mg, 9.40mg, 12.54mg으로 모두 USDA Guide line 기준으로 안전한 수치이면서 기능성 쿠키로서 개발이 가능한 효능의 수치였다. 관능검사에서는 감자 껍질을 $10\%$ 첨가한 쿠키는 맛, 색, 향기, 질감, 종합적인 평가의 모든 항목에서 높은 평가를 보였다. 이상의 결과들을 종합해 볼 때 본 연구에서는 감자 껍질을 첨가한 쿠키를 만들 경우 감자 껍질의 량은 밀가루의 $10\%$를 첨가하는 것이 가장 좋은 결과로 나타났다.

• 한국식품영양학회지
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• 제12권5호
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• pp.478-483
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• 1999

This study was conducted to investigate functional properties of 70% acetone extract in different parts of two potato varieties. 'Superior' and 'Atlantic' potato were processed by following method. Potatoes are washed, peeled, sliced and steamed before hot air drying for flesh and peel powder. Hunter's L and b values of flesh powder from blanched 'Superior' potato were higher than flesh powder from fresh 'Superior' potato. Discoloration of 'Superior' potato was inhibited by steam blanching. Contents of total polyphenol and chlorogenic acid in the 70% acetone extract of 'Superior' potato were higher than those of 'Atlantic' potato paticularly in the blanched flesh and peel. But flavonoid was not detected in flesh extract. The phenolic concentration was not decreased by the heat treatment. The nitritescavenging and electron donating ability was greatest at the tuber peel including the skin and cortex tissue 1mm beneath the skin. From the above results browning reaction and polyphenol contents in different parts of potato slices were dependent on cutivars. Peels contained more polyphenols than those from the flesh. The results indicate that potato peel extract of steam blanched plus hot air dried potato tuber showed the effectiveness as a natural nitrite scavenger and antioxidant.

• Current Research on Agriculture and Life Sciences
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• 제28권
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• pp.25-29
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• 2010

The colored sweet potato, particularly purple sweet potato, has been well known to contain anthocyanins abundantly. This study was conducted to examine the antioxidant properties of purple sweet potato. The chopped purple sweet potato was extracted 2 times with water or acetone for 18 hours at $28^{\circ}C$. The antioxidative potential of each solvent extract was assessed by DPPH free radical scavenging activity assay, FRAP assay, and total phenolic contents. The results showed that both extracts had not only high DPPH free radical scavenging activity but had high level of total phenolic compounds. Furthermore, both solvent extracts were found to have antioxidative effects in human colon cancer cells (HCT 116, HT 29) in DCFDA assay. The notable antioxidant activity of purple sweet potato suggests its significant health benefit and deserves further study to develop into functional food ingredient.

• 한국식품과학회지
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• 제36권6호
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• pp.924-929
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• 2004

감자의 기능성을 이용한 식빵의 부재료로서 새로운 기능성을 활용하기 위하여 감자즙을 물양에 대하여 20, 50% 및 100%로 첨가하여 제조한 감자식빵의 비용적 및 굽기손실율, 일반성분, 색도, 텍스쳐, 관능검사에 의한 기호도에 관한 결과는 다음과 같다. 감자식빵의 무게는 반죽물 양에 대한 감자즙이 50, 100% 첨가구가 증가하였으며, 부피와 비용적은 감자즙 20% 첨가군이 가장 높았다. 굽기손실율은 대조구가 가장 높았으며 감자즙의 첨가량이 증가할수록 낮아졌다. 수분 함량은 대조구보다 감자즙 첨가량이 증가할수록 수분함량이 많아 감자식빵이 더 촉촉해짐을 알 수 있었다. 조단백질 함량은 감자즙 첨가량이 많아질수록 높아지고, 조지방의 함량은 감자즙의 양이 많아질수록 낮았다. 감자즙이 증가할수록 명도 L값이 감소하여 식빵의 색이 다소 어두워졌으며(p<0.001), 적색도 a값은 감자즙이 증가할수록 대조구보다 진한 적색을 띠었다(P<0.001). 빵의 텍스쳐 특성에서 탄력성, 깨짐성 및 응집성은 대조구보다 감자즙 첨가군이 높은 경향을 보였다. 감자즙을 첨가한 식빵 중에 함유된 glycoalkaloid는 물에 대한 감자즙의 50%와 100% 첨가군의 함량이 2.85, 5.79 mg%이었다. 색(p<0.001), 향미, 맛(p<0.05)에서는 감자즙이 물 양에 대해 20%일 때가 기호도가 높았으며, 외관(p<0.01) 질감(p<0.01)은 대조군이 가장 높았다.