Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties

Huina Yoon; Junhee No; Wook Kim; Malshick Shin

doi:10.1007/s10068-018-0429-7

Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties

Huina Yoon, Junhee No, Wook Kim, Malshick Shin

Department of Biosystems and Biotechnology

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

A relationship between chemical constituents and physicochemical and textural properties of different Korean sweet potato (SP) cultivars were investigated in terms of the hardness of raw and cooked root, alcohol insoluble solid (AIS), starch and amylose content, amylase activities, and pasting properties. Correlation coefficients were analyzed and principal component analysis was performed. The hardness of cooked root was found to correlate with the hardness ratio of cooked/raw SP, AIS content (0.75**), starch content (0.64**), and peak viscosity of SP powder (0.56*). It was discovered that SP cultivars could be classified into mealy (Sincheonmi, Daeyumi, Sinyulmi), intermediate (Dahomi, Sinjami, Geonhwangmi, Yeonjami, Pungwonmi), and waxy (Juhwangmi, Sinhwangmi) types depending on the first principal component (PC1, 68%). Therefore, it was found that the texture types of SP cultivars could be predicted from hardness of cooked root and are in relation to AIS and starch contents, and peak viscosity of raw powder.

Original language	English
Pages (from-to)	1627-1637
Number of pages	11
Journal	Food Science and Biotechnology
Volume	27
Issue number	6
DOIs	https://doi.org/10.1007/s10068-018-0429-7
Publication status	Published - 2018 Dec 1

Bibliographical note

Funding Information:
Acknowledgements This research was carried out with the support of ‘‘Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ011332)’’ Rural Development Administration, Republic of Korea.

Publisher Copyright:
© 2018, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.

Keywords

Correlation coefficient
Hardness
Principal component analysis
Sweet potato cultivar
Textural character

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-018-0429-7

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title = "Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties",

abstract = "A relationship between chemical constituents and physicochemical and textural properties of different Korean sweet potato (SP) cultivars were investigated in terms of the hardness of raw and cooked root, alcohol insoluble solid (AIS), starch and amylose content, amylase activities, and pasting properties. Correlation coefficients were analyzed and principal component analysis was performed. The hardness of cooked root was found to correlate with the hardness ratio of cooked/raw SP, AIS content (0.75**), starch content (0.64**), and peak viscosity of SP powder (0.56*). It was discovered that SP cultivars could be classified into mealy (Sincheonmi, Daeyumi, Sinyulmi), intermediate (Dahomi, Sinjami, Geonhwangmi, Yeonjami, Pungwonmi), and waxy (Juhwangmi, Sinhwangmi) types depending on the first principal component (PC1, 68%). Therefore, it was found that the texture types of SP cultivars could be predicted from hardness of cooked root and are in relation to AIS and starch contents, and peak viscosity of raw powder.",

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AU - No, Junhee

AU - Kim, Wook

AU - Shin, Malshick

N1 - Funding Information: Acknowledgements This research was carried out with the support of ‘‘Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ011332)’’ Rural Development Administration, Republic of Korea. Publisher Copyright: © 2018, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.

PY - 2018/12/1

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N2 - A relationship between chemical constituents and physicochemical and textural properties of different Korean sweet potato (SP) cultivars were investigated in terms of the hardness of raw and cooked root, alcohol insoluble solid (AIS), starch and amylose content, amylase activities, and pasting properties. Correlation coefficients were analyzed and principal component analysis was performed. The hardness of cooked root was found to correlate with the hardness ratio of cooked/raw SP, AIS content (0.75**), starch content (0.64**), and peak viscosity of SP powder (0.56*). It was discovered that SP cultivars could be classified into mealy (Sincheonmi, Daeyumi, Sinyulmi), intermediate (Dahomi, Sinjami, Geonhwangmi, Yeonjami, Pungwonmi), and waxy (Juhwangmi, Sinhwangmi) types depending on the first principal component (PC1, 68%). Therefore, it was found that the texture types of SP cultivars could be predicted from hardness of cooked root and are in relation to AIS and starch contents, and peak viscosity of raw powder.

AB - A relationship between chemical constituents and physicochemical and textural properties of different Korean sweet potato (SP) cultivars were investigated in terms of the hardness of raw and cooked root, alcohol insoluble solid (AIS), starch and amylose content, amylase activities, and pasting properties. Correlation coefficients were analyzed and principal component analysis was performed. The hardness of cooked root was found to correlate with the hardness ratio of cooked/raw SP, AIS content (0.75**), starch content (0.64**), and peak viscosity of SP powder (0.56*). It was discovered that SP cultivars could be classified into mealy (Sincheonmi, Daeyumi, Sinyulmi), intermediate (Dahomi, Sinjami, Geonhwangmi, Yeonjami, Pungwonmi), and waxy (Juhwangmi, Sinhwangmi) types depending on the first principal component (PC1, 68%). Therefore, it was found that the texture types of SP cultivars could be predicted from hardness of cooked root and are in relation to AIS and starch contents, and peak viscosity of raw powder.

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Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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