고구마 품종별 저장기간에 따른 품질특성 및 화학성분 변화

서지정보

ㆍ발행기관 : 한국국제농업개발학회 ㆍ수록지정보 : 한국국제농업개발학회지 / 29권 / 4호
ㆍ저자명 : 황엄지, 남상식, 유경단, 양정욱, 이경보, 강용구, 이형운, 고산, 나라얀 찬드라 폴

목차

서 론
재료 및 방법
시험재료
수분 함량 측정
색도 측정
총 폴리페놀 함량 분석
전분, 아밀로오스, 회분 함량 분석
전분의 호화특성 분석
결과 및 고찰
수분 함량
색도
총 폴리페놀 함량
전분, 아밀로오스, 회분 함량
전분호화 특성
적 요
ACKNOWLEDGMENTS
REFERENCES

영어 초록

This study was carried out to obtain the basic quality characteristics, like moisture contents, hunter color value, total polyphenol, starch, amylose, and ash contents and pasting characteristics of sweet potato cultivars according to storage periods. Moisture contents of all the varieties decreased with long storage period, and were lower in dry type than tender and moist type sweet potato. Lightness(L value) of sweet potato flesh was decreased in Shinyulmi, Daeyumi, Shinhwangmi but other seven cultivars showed increasing trend. Redness(a value) was increased in Sinyulmi, Sinhwangmi, Sinjami and yellowness (b value) increased in Yeonjami only. The total polyphenol contents increased in Dahomi, Sinjami up to 4 months of storage and all other varieties showed decrease during storage period. The starch contents also decreased with storage period. The amylose contents showed different by the cultivars. The ash contents in all varieties ranged from 1.1 to 1.7%, and there was no difference among varieties and storage periods. There was no change in pasting temperature during storage periods. Peak viscosity, through viscosity, breakdown and final viscosity were different according to storage periods and cultivars. But setback tended to increase in all cultivars.

참고 자료

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