• Title, Summary, Keyword: purple sweet-potato powder

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Antioxidative Activities and Gelatinization Characteristics of Sponge Cake added with Purple Sweet Potato (자색고구마를 첨가한 스펀지케이크의 항산화성 및 호화 특성)

  • Kim, Jong-Hee;Lee, Kun Jong
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.6
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    • pp.750-759
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    • 2013
  • In the study, purple sweet potato sponge cake was prepared with different ratios of purple sweet potato powder in order to examine the antioxidative activities and gelatinization characteristics. For DPPH radical scavenging effect, content of $IC_{50}$ came out with (+) control group of BHA. Sponge cake with purple sweet potato powder of 0% showed a range of 49.7 mg/mL, The treatment groups with purple sweet potato powder of 5~30% showed a range of 25.0 mg/mL~6.0 mg/mL. That was, the higher the added quantity of purple sweet potato powder was, antioxidative activities increased. With the higher quantity of purple sweet potato, the content of phenols and flavonoids also increased. As a result of examining the gelatinization activity with DSC, the group with purple sweet potato powder showed a faster progress in temperature for starting gelatinization compared to the control group. Gelatinization activity increased in proportion to the content of purple sweet potato powder. Based on the above study results, it was proved that there is a possibility to produce baking processed foods using purple sweet potato with stable gelatinization and excellent antioxidative activities.

Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder (자색고구마 분말 첨가량을 달리한 쿠키의 항산화 활성 및 품질 특성)

  • Liu, Ya-Nan;Jeong, Da-Hye;Jung, Ji-Hye;Kim, Hyun-Sook
    • Korean journal of food and cookery science
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    • v.29 no.3
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    • pp.275-281
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    • 2013
  • This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.

Quality Characteristics of Wet Noodles Added with Purple Sweet Potato Powder (자색 고구마 분말 첨가 생면의 품질 특성)

  • Lee, Jae-Sang;Yoo, Seung-Seok
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.4
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    • pp.489-496
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    • 2012
  • This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder (자색고구마 분말을 첨가한 젤리의 품질특성)

  • Park, Eo-Jin;Park, Geum-Soon
    • Journal of the Korean Society of Food Culture
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    • v.27 no.6
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    • pp.730-736
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    • 2012
  • This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the "a value" increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).

Preparation of Yogurt from Milk Added with Purple Sweet Potato (자색고구마 첨가 요구르트의 제조 및 특성)

  • 전승호;이상욱;신용서;이갑성;류일환
    • The Korean Journal of Food And Nutrition
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    • v.13 no.1
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    • pp.71-77
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    • 2000
  • New type yogurt base were prepared from milk added with skim milk powder or purple sweet potato, and fermented by lactic acid bacteria (Streptococcus thermophilus and Bifidobacterium infantis, 1:1, v/v). The yogurt proudcts were evaluated for acid production(pH, titratiable acidity), number of viable cell, viscosity, sensory properties, and color value. The composition of some organic acids was also analyzed by GC. The acid production slightly decrerased by addition with purple sweet potato. There was no significant difference in viable cell counts between control (yogurt added with only skim milk powder) and yogurt added with purple sweet potato, and viable cell counts of all samples were above 9.08 log cfu/ml. Viscosity of yogurt added with purple sweet potato(36,800∼46,000 centipoise) was higher than that of yogurt added with only skim milk powder(32,200 centipoise). The overall sensory score of yogurt added with purple sweet potato(38.6%, dry base) was the best of tested yogurt. The major organic acid of yogurt added with purple sweet potato was lactic acid. its content was 0.997∼1.203%. malic acid, succinic acid, oxalic acid, and fumaric acid were analyzed out a little. Lightness and yellowness decreased by addition with purple sweet potato but redness increased. Total color difference($\Delta$E) with yogurt addition with purple sweet potato and only skim milk powder were very high(above 11.46).

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Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder (자색 고구마 분말 첨가량을 달리한 설기떡의 품질 특성)

  • Ahn, Gee-Jung
    • Culinary science and hospitality research
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    • v.16 no.1
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    • pp.127-136
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    • 2010
  • This study is to analyze the sensory and mechanical characteristics, moisture content and color values of purple sweet-potato powder sulgidduk prepared with various concentrations of purple sweet-potato powder; 0%(PP0 group), 1%(PP1 group), 2%(PP2 group), 3%(PP3 group), and 4%(PP4 group). As a result of analyzing the texture, sulgidduk with more purple sweet-potato powder added and that used adhesiveness, springiness, cohesiveness, gumminess and chewiness of sulgidduk decreased but hardness was not significantly different by increasing the amount of Purple Sweet-Potato powder. The moisture content of purple sweet-potato powder sulgidduk ranged from 37~39%. Hunter color L-value of sulgidduk decreased and a, b-value increased significantly by increasing the amount of purple sweet-potato powder. The results of the study support the benefits of purple sweet-potato powder supplementation in sulgidduk in the aspects of taste and functionality. Above results indicated that sulgidduk added 3% purple sweet-potato powder(PP3) showed the best quality through the sensory and texture analysis.

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A Study on the Quality Characteristics of Gruel Supplemented with Purple Sweet Potato (자색고구마를 활용한 노인식 죽의 개발 및 품질 특성)

  • Lee, Seung-Min
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.2
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    • pp.234-240
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    • 2013
  • This study investigated the quality characteristics of gruel supplemented with purple sweet potato. The gruel was prepared with rice powder, salt, and various amounts of purple sweet potato (0, 2, 4, 6, 8%). Increasing the content of purple sweet potato decreased the pH and viscosity of the gruel, whereas sugar content and spreadability gradually increased. In addition, the content of purple sweet potato increased, the lightness (L) significantly decreased, while redness (a) and yellowness (b) increased. The results of the sensory evaluation show that overall-acceptability was highest for the gruel containing 6% purple sweet potato. In conclusion, the results shows that the gruel with 6% purple sweet potato is the best. This study indicates that it is possible to enhance the quality and acceptability of gruel by adding purple sweet potato powder.

Quality Characteristics of Muffins Containing Purple Colored Sweetpotato Powder (자색 고구마가루 첨가량에 따른 머핀의 품질 특성)

  • Ko, Seong-Hye;Seo, Eun-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.2
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    • pp.272-278
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    • 2010
  • Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

Quality Characteristics of Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life (자색고구마 스펀지케이크의 저장기간 변화에 따른 품질 특성)

  • Kim, Jong-Hee;Lee, Kun Jong
    • The Korean Journal of Food And Nutrition
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    • v.27 no.4
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    • pp.558-569
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    • 2014
  • The quality and characteristics of purple sweet potato sponge cake were studied with the addition of different proportions of purple sweet potato powder depending on storage period The pHs, heights, and weights of doughs were in the ranges of 6.3~6.5, 4.8~4.4 cm and 397~418 g, respectively. The sponge cake groups with the addition of different proportions of purple sweet potato powder showed significantly different characteristics in hardness, adhesiveness, cohesiveness, gumminess, and chewiness, according to texture profile analysis. The difference in colors of sponge cakes with addition with purple sweet potato revealed that L-value and b-value were significantly reduced but a-value especially increased according to the density. Using scanning electron microscopy (SEM), it was confirmed that the stoma size of purple sweet potato sponge cake become smaller and the stoma wall became thicker in proportion to the contents of purple sweet potato powder, which could result in an increased level of water content after a long period pf storage. According with the observations, water content remarkably increased after 4~6 days of storage and the ability to keep water content seemed to contribute to extention the shef-life of sponge cakes. In sensory evaluation, sponge cakes with high contents of purple sweet potato were preferred and cakes with the addition of 25% and 30% purple sweet potato powder was most preferred. It was expected that the shelf-life of purple sweet potato sponge cake was 4 days under the normal temperature.

Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment (자색고구마 색소와 분말 혼합 첨가에 의한 소시지의 항산화 활성 및 품질 특성)

  • Lee, Namrye;Jo, Yoon-Jeong;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.9
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    • pp.1317-1324
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    • 2015
  • The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato powder), and F4 (0.2%-purple sweet potato pigment and 10%-purple sweet potato powder). Sausages were stored at $4{\pm}1^{\circ}C$ for 30 days. Total polyphenol, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, acid value, peroxide value, volatile basic nitrogen (VBN), and total bacterial cell contents were analyzed. Total polyphenol content and DPPH radical scavenging activity increased according to the amount of purple sweet potato, whereas acid value, peroxide value, and VBN decreased. Addition of 0.2% purple sweet potato pigment increased lipid oxidative stability and protein deterioration inhibitory effect compared to F0, but not to the levels of 0.15% sodium nitrite. However, F2 showed the lowest pH during storage due to the pH (2.52) of the pigment. Microorganism analysis revealed that total bacterial counts of sausage added with 0.2% purple sweet potato pigment were significantly lower (P<0.05) than that of sodium nitrite-supplemented sausage. As a result, purple sweet potato powder and pigment demonstrate antioxidative activity and lipid oxidative stability in sausages, making them suitable ingredients for manufacturing sausages.