Purple Sweet Potato Powder Research Articles

Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

Substitution Effect of Enzymatically Hydrolyzed Purple Sweet Potato Powder on Skim Milk in Yogurt Preparation

Yogurt was prepared with different substitution ratio (10, 30, and 50% (w/w)) of skim milk with enzymatically hydrolyzed purple sweet potato powder (EHPSPP) and fermented at 40 o C for 15 h. Fermentation characteristics and antioxidant activities of the yogurt were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts and DPPH radical scavenging activity, respectively. After 15 h fermentation, titratable acidity of EHPSPP yogurt was 0.80�0.89% and was lower than that (0.93%) of yogurt made without EHPSPP. The acid production and the number of viable lactic acid bacterial cell decreased with increasing the substitution ratio. The sensory score of EHPSPP yogurt prepared with 30% substitution ratio showed the highest values in taste and overall acceptability among the tested yogurt preparations. DPPH radical scavenging activity increased with increasing the substitution ratio in yogurt fermented for 12 h. The total phenolic content of 30% EHPSPP yogurt was 40% higher than that of skim milk yogurt. These results suggest that EHPSPP can be used as substituent of skim milk and the optimum substitution ratio is around 30%.

자색고구마 색소와 분말 혼합 첨가에 의한 소시지의 항산화 활성 및 품질 특성

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±1°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 manu- facturing sausages.

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality

Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality

자색고구마 스펀지케이크의 저장기간 변화에 따른 품질 특성

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.

Effect of Drying Temperature on Quality of Purple Sweet Potato Powder

In order to reveal the effect of drying temperature on quality of purple sweet potato powder, four drying temperatures (70, 80, 90 and 100 oC) were selected. The effect of color, anthocyanin content, and scavenging ABTS free radical ability were studied. The results showed that drying process decreased anthocyanin content, and with increasing drying temperature, the a* value and anthocyanin content decreased. However, the treatments dried at 80, 90 oC exhibited the similar scavenging ABTS free radical ability with control, while the treatments dried at 70, 100 oC had lower scavenging ability than control.

자색고구마 분말 첨가량을 달리한 쿠키의 항산화 활성 및 품질 특성

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.

Dietary intake of purple sweet potato powder affected bone mineral content of ovariectomized rats

Female SD rats (9 month old) were either ovariectomized or sham‐operated before they were randomly assigned into 6 treatment groups. Rats in group A were sham‐operated but those in other groups were all ovariectomized. Groups A and B were fed the AIN93M diet, but groups C, D and E were fed the AIN93M diet with 5%, 10% or 15% of the corn starch replaced by equal amounts of purple sweet potato powder, respectively. Stokes purple sweet potatoes were steam cooked at 200 F for 1 hr before the skin was removed, mashed, freeze‐dried and then ground into fine powder. Group A was fed ad lib, but the amounts of diets given to other groups were restricted to the average intake of Group A. The rats were fed their assigned diets for 6 weeks. The bone mineral content for group A was higher than for other groups but the group fed 10% purple sweet potato powder had bone mineral content similar to that of group A. Rats fed 15% purple sweet potato powder diet had diarrhea. These results indicate that purple sweet potato powder helped to prevent bone loss caused by ovariectomy. However, excessive consumption of purple sweet potato powder (15% of the diet) caused digestive disorders and was not protective against bone loss.

자색고구마 분말을 첨가한 젤리의 품질특성

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

Quality Characteristics of Wet Noodles Added with Freeze-dried Purple Sweet Potato Powder

Quality Characteristics of Wet Noodles Added with Freeze-dried Purple Sweet Potato Powder

Quality Characteristics of Wet Noodles Added with Freeze-dried Purple Sweet Potato Powder

Quality Characteristics of Wet Noodles Added with Freeze-dried Purple Sweet Potato Powder

Protective effect of supplemental anthocyanins on Arabidopsis leaves under high light

Ten anthocyanin components have been detected in roots of purple sweet potato (Ipomoea batatas Lam.) by high-performance liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry. All the anthocyanins were exclusively cyanidins or peonidin 3-sophoroside-5-glucosides and their acylated derivatives. The total anthocyanin content in purple sweet potato powder obtained by solid-phase extraction was 66 mg g(-1). A strong capacity of purple sweet potato anthocyanins (PSPA) to scavenge reactive oxygen species (superoxide, hydroxyl radical) and the stable 1,1-diphenyl-2-picrylhydrazyl organic free radical was found in vitro using the electron spin resonance technique. To determine the functional roles of anthocyanins in leaves in vivo, for the first time, supplemental anthocyanins were infiltrated into leaves of Arabidopsis thaliana double mutant of the ecotype Landsberg erecta (tt3tt4) deficient in anthocyanin biosynthesis. Chlorophyll fluorescence imaging showed that anthocyanins significantly ameliorated the inactivation of photosystems II during prolonged high-light (1300 micromol m(-2) s(-1)) exposure. Comet assay of DNA revealed an obvious role of supplemental PSPA in alleviating DNA damage by high light in leaves. Our results suggest that anthocyanins could function in vitro and in vivo to alleviate the direct or indirect oxidative damage of the photosynthetic apparatus and DNA in plants caused by high-light stress.

Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder

Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder

Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder

Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder

Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p＜0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p＜0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p＜0.05). The peroxide value (POV) and acid value increased during storage at 60oC for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p＜0.05).