• Journal of the Korean Home Economics Association
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• v.12 no.2
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• pp.601-607
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• 1974

The results of the manufacturing of instant sweet potatoes from Korea native sweet potatoes and researching nutritional aspects from it. 1. The optimum cooking time for the manufacturing of instant sweet potatoes are 30 minutes, then it water contents are 5%. 2. Along to increasing cooking time, the contents of saccharides and another nutritive is increased, and it has almost constant value in the contents of saccharides. 3. Instant sweet potatoes are a good vitamin food because Vitamin C n the sweet potatoes is destroyed a little through cooking process, but instant sweet potatoes contain much of Vitamin C more than cereal, as 0.146%.

• Food Science and Preservation
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• v.7 no.1
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• pp.94-98
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• 2000

To produce liquor and vinegar using potatoes needs to liquefy and sacchrify potatoes . So selecting the efficient fermenter for proceeding these process successfully is very important . This study was investigated several fermenter and crush types of potatoes for alcohol fermentation. Final sugar contents was high in pottoes saccharificatiion by nuruk or crude enzyme. But pure enzyme and blucoamylase ended liquefaction and saccharificatiion within short ime. So complex type fermenter mixed several fermenters was superior to single type fermenter. Complexfermenter III using crude enzyme and glucoamyulase saccharificed excellently potatoes with 150% of water contents by treatment of 3 hours. Through alcohol fermentation using pressure steamed potatoes (PSP), it could be obtained 6.4% , 150%, of alcohol content and yield. However to perform a series process efficiently , crush steamed pottoes (CSP) was suitable. When it was fermented after saccharification using crush steamed potatoes and complex fermenter III, it could be obtained 6.6% of alcohol and 6.7% of acidity.

• Journal of Sasang Constitutional Medicine
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• v.9 no.2
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• pp.301-312
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• 1997

Since new continental was discovered, potatoes and sweet potatoes originated from America have been known worldwide. Through literary consideration about potatoes and sweet potatoes, several conclusons were obtained as enumerated below. 1. Based on work done by taxonomist in Orient, both of sweet potatoes and potatoes which were classified to the families of Convovulaceae and Solansceae repectively were included in Seo-rue(薯類). In contrast, both plants' identities were differed systematically. 2. Because potatoes fulfilled with like-cold keep warm, potatoes help So-um-in(少陰人) achieve Yang-nan-ji-gi(陽煖之氣). Meanwhile, the characteristic of sweet potatoes typically in wild living style assists Tae-um-in(太陰人) to own Ho-san-ji-gi(呼散之氣). That sweet potatoes affect on bodies as much as Mar(山藥=마) does makes this pant be defined as good food. 3. The inside contents of Nam-bang-bon-cho-sang(南方本草狀) cited from sweet potatoes chapter in the book of Bon-cho-gang-mok(本草綱目) indicated that the word of sweet potatoes was not found, but called as a kind of Mar(山藥=마) which lived wildly in a mountain Unfortunately, due to that medical scientist cited contents of Nam-bang-bon-cho-sang(南方本草狀) without pursuing carefully, sweet potatoes have been misunderstood. 4. According to the book of Sasang Constitutional medicine, sweet potatoes are good for Tae-um-in(太陰人) who has constipation, and potatoes are good for So-um-in(少陰人) who suffers form stomach illnesses like ulcer and hotburn. Therefore two plants have been used for curing those illness. ln addition, the taking oriental medicine with those plants are recommenced for dietary treatment according to the Constitution.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.80-84
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• 1976

Two varieties, Lasoda and Sebago potatoes, were studied. Different cooking methods, conventional oven baking at $218^{\circ}C$ and microwave oven baking, have been used to compare the retention of the phenolic compounds. Peeled cortex samples of fresh and cooked potatoes were analyzed for total phenols, phenolic constituents, and moisture loss. Phenolic content was higher in fresh potatoes than in cooked potatoes. Laasoda had higher phenolic content (3. 63mg) than Sebago (1. 71mg). Potatoes with higher phenols (Lasoda) also had larger quantities of chlorogenic acid. There was a greater moisture loss in conventional oven baking potatoes than in microware oven.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.73-81
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• 2011

Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to $65^{\circ}C$ for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at $65^{\circ}C$. Color values (L, a, b and ${\Delta}E$) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was $26.31\;kg_f /cm^2$when they were dried at $65^{\circ}C$ for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at $55^{\circ}C$ for 6 hr and a dried pumpkin-sweet potatoes at 45 or $55^{\circ}C$ for 6 hr.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.43-43
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• 2022

This study was carried out to investigate planting density suitable for technology that can produce a lot of small seed potatoes to machine sowing, the test material was made of less than 3 g of seed potatoes, and planting density was 75×10, 75×15, 75×20cm. the results of the test study were as follows, number of potatoes per 10a and number of potatoes under 50 g were the most 75×10cm in 2sowing methods. In view of these results, planting density suitable for technology that can produce a lot of small seed potatoes to machine sowing is judged 75×10cm in 2sowing methods. In order for this study to be applied in the agricultural field, cultivation management such as adequate water supply will be required.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.80-89
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• 2014

This study examined the nutritional components and physicochemical properties of small colored potatoes and small regular potatoes as a natural health food source. To accomplish this, the general and antioxidative contents of small colored potatoes and small regular potatoes were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 88.1%, 4.9%, 0.9%, and 6.4%, respectively. Small colored potatoes contained 76.5 kcal, while their total dietary fiber was 4.0%. Total proteins consisted of 17 different kinds of amino acids. Regarding their mineral contents, K was the most abundant mineral, followed by P, Mg, and Ca. Total phenol contents of the 70% ethanolic extracts of small colored potatoes were $48.2{\pm}1.2$ mg GAE/g. Total flavonoid contents of the 70% ethanolic extracts were $13.1{\pm}0.3$ mg RE/g. Overall, small colored potatoes had higher amounts of nutrients and physicochemical properties than small regular potatoes. The general nutrients and other antioxidant bioactive materials in small colored potatoes were also potential materials for good health food. It is expected that follow up studies of small colored potatoes through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

• Food Science and Preservation
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• v.13 no.4
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• pp.438-444
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• 2006

This study was carried out to obtain fundamental data such as peeling efficiency and quality of potatoes and sweet potatoes peeled by hand, machine and alkali(NaOH). The weight loss by peeling was influenced by peeling methods. Weight losses by rotational brushing-type peeler showed the lowest value, 7.9% in potato, and 7.3% in sweet potato. Any significant differences in moisture content were not found in potatoes and sweet potatoes by peeling methods. The pH of potatoes and sweet potatoes just after peeling were 5.8-6.8 and 6.23-6.63, and decreased somewhat until 3 hrs after peeling. Hardness of potatoes and sweet potatoes peeled by hand with fruit knife were better than that of others. Depending upon the peeling method used the color and color differences undergo some changes in their color and browning. Color difference value of peeled potatoes by hand with a technical tools, and by mechanical peeler such as rotational cutting-type peeler and rotational brushing-type peeler showed just slightly. In particular, changes of rotor differences value of potatoes and sweet potatoes peeled by dipping with 10% NaOH solution at $100^{\circ}C$ was the highest in the samples peeled by NaOH.

• Journal of Biosystems Engineering
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• v.43 no.2
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• pp.103-109
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• 2018

Purpose: This study has been conducted to develop a potato yield monitoring system, consisting of a segmentation algorithm to detect potatoes scattered on a soil surface and a counting system to count the number of potatoes and convert the data from two-dimensional images to masses. Methods: First, a segmentation algorithm was developed using top-hat filtering and processing a series of images, and its performance was evaluated in a stationary condition. Second, a counting system was developed to count the number of potatoes in a moving condition and calculate the mass of each using a mass estimation equation, where the volume of a potato was obtained from its two-dimensional image, and the potato density and a correction factor were obtained experimentally. Experiments were conducted to segment potatoes on a soil surface for different potato sizes. The counting system was tested 10 times for 20 randomly selected potatoes in a simulated field condition. Furthermore, the estimated total mass of the potatoes was compared with their actual mass. Results: For a $640{\times}480$ image size, it took 0.04 s for the segmentation algorithm to process one frame. The root mean squared deviation (RMSD) and average percentage error for the measured mass of potatoes using this counting system were 12.65 g and 7.13%, respectively, when the camera was stationary. The system performance while moving was the best in L1 (0.313 m/s), where the RMSD and percentage error were 6.92 g and 7.79%, respectively. For 20 newly prepared potatoes and 10 replication measurements, the counting system exhibited a percentage error in the mass estimation ranging from 10.17-13.24%. Conclusions: At a travel speed of 0.313 m/s, the average percentage error and standard deviation of the mass measurement using the counting system were 12.03% and 1.04%, respectively.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.75-75
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• 2020

Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's food. Potatoes were first introduced into Europe in the 16th century and Korea in the early 19th century. Potatoes have a short growing season, high production per unit area, relatively strong environmental adaptability, and are cultivated in more than 130 countries around the world. It is the world's fourth-largest crop, following rice, wheat, bean and maize. In the nutritional aspects, potatoes contain abundant vitamins and minerals, as well as an assortment of phytochemicals such as carotenoids and natural phenols. Due to the high content of potato functional compounds, it has known that potatoes are effective in the prevention of various human diseases. In particular, the potato contains a large amount of polar compounds, including the saponin in the polar compounds, and the physiological activity of the saponins, such as immunity enhancement, antioxidant and anti-inflammatory is known. In this study, the antioxidative activity of polar compounds from five potatoes was examined by cell based anti-oxidation assay. The smallest amount of ROS(Reactive oxygen species) was generated when the compound was derived from 'Haryung' and 'hongyoung' and strong SOD(Superoxide dismutase) activity was observed in 'Sumi' and 'Jayoung'. The results of this study reveal the antioxidative effect of polar compounds extracted from various kind of potatoes, which will enable the acquisition of new bioactive candidates and the establishment of new profit generation models for farmers