Lee Hye-Won, Jo Yeon-Jae, Jung Yun-Jo, Chung Mi-Nam, Lee Jun-Soo, Jeong Heon-Sang
Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 28644, Republic of Korea.
Bioenergy Crop Research Institute, Rural Development Administration, Muan 58545, Republic of Korea.
Foods. 2023 Apr 8;12(8):1585. doi: 10.3390/foods12081585.
In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly.
在本研究中，使用无糖糖化红薯制备果冻，并根据红薯品种比较其品质特性。使用了三个红薯品种，即 Juwhangmi（橙色）、Sinjami（紫色）和 Daeyumi（黄色果肉）。发现水解产物中的总游离糖和葡萄糖含量在酶处理过程中增加。然而，在红薯品种之间未发现水分、总可溶性固形物或质地特性方面的差异。Sinjami 的总多酚和黄酮含量分别较高，为 446.14 mg GAE/100 g 和 243.59 mg CE/100 g，并且在品种中具有最高的抗氧化活性。基于感官评价，总体偏好顺序为 Daeyumi、Sinjami 和 Juwhangmi 品种。该结果表明，可以通过糖化红薯来制造果冻，并且证实了生红薯的特性对果冻的品质特性有很大影响。此外，生红薯的特性对果冻的品质特性有显著影响。
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