Sweet Potato Powder Research Articles

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.

고구마 분말을 첨가하여 제조한 dinner roll의 품질특성과 당뇨 유도 흰쥐의 혈당에 미치는 효과

SPP를 첨가하여 제조한 빵(dinner roll) 반죽의 pH는 대조구와 실험구 사이에 차이가 없었다. SPP 첨가량과 반죽의 밀도 사이에는 강한 양의 상관관계를, 반죽의 발효팽창력 사이에는 음의 상관관계를 나타내었다. Dinner roll의 굽기손실율은 SPP의 첨가량이 증가할수록 감소하였으나, 비용적은 차이가 없었다. Dinner roll crust의 L value, b value, chroma 및 Hue angle은 대조구보다 SPP 첨가구가 유의적으로 낮았고, a value는 대조구보다 SPP 첨가구가 유의적으로 높았다. Crumb의 L value와 Hue angle은 대조구보다 SPP 첨가구가 유의적으로 낮았고, a value, b value 및 chroma는 대조구보다 SPP 첨가구가 유의적으로 높았다. SPP 첨가량과 dinner roll의 hardness 및 cohesiveness 사이에는 강한 양의 상관관계가 있었으나, springiness 및 chewiness와는 상관관계가 형성되지 않았다. Streptozotocin 투여로 당뇨병이 유발된 흰쥐에 SPP가 첨가된 dinner roll을 4주간 섭취시킨 결과, SPP 첨가구의 혈당 농도가 대조구보다 유의적으로 감소하였고, 이는 SPP에 함유된 <TEX>${\beta}$</TEX>-carotene 때문인 것으로 사료되었다. The present study was performed to increase the availability of sweet (Ipomoea batatas) and to develop dinner roll with the reducing ability of blood glucose levels. Different contents of lyophilized sweet potato powder (SPP) were added in dinner roll. Compare to the control group, batter density, a value, hardness, and cohesiveness of the SPP-treated groups were significantly increased while dough expansion rate, baking loss rate, L value, and Hue angle were significantly decreased. Twenty four Sprague-Dawley rats were administered with the SPP-treated diet for 4 weeks after diabetes was induced with the injection of streptozotocin. The blood glucose concentration of the SPP-treated group was significantly lower than that of the control. Although the SPP-treated groups possessed the ability of reducing blood glucose level, the sensory qualities were inferior to the control. Thus, follow-up study was required to improve the sensory characteristics as well as the texture properties.

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

재배지역에 따른 고구마의 생육 및 괴근 특성 차이

This research was performed to find out the root characteristics of sweetpotato (Ipomoea batatas LAM.) cultivars according to the cultivation regions. Total 10 sweetpotato culivars, 6 yellow, 2 purple and 2 orange, were used for experiment. Samples were cultivated in Muan, Iksan, Nonsan, Boryeong and Hamyang. Precipitation and average temperature during the growth period of sweetpotato cultivation were 882~1,682 mm and 16.7~, respectively. Accumulated temperature was 3,122~. Soil texture was found of sandy loam in Muan, Iksan and Boryeong, sandy clay loam in Nonsan, and loam in Hamyang. The yield of root, dry matter content, starch value and soluble solids contents were high in Muan. The length/width ratio was high in Hamyang. The color values of sweetpotatoes were high in Nonsan. The protein content of sweetpotato powder was high in the Iksan, crude fat content and ash content were high in the Hamyang. The results of this study, we could see that root characteristics of sweetpotato in the same cultivars appeared differently depending on the cultivated regions.

Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to 74°C, stored at 4°C for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE a* and b* values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE a* but lower in CIE b* than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

Antimelanogenic and antioxidative effects of residual powders from Shochu distillation remnants

Shochu distillation remnants (SDR) are by-products in the manufacturing process of the Japanese liquor Shochu and include various useful organic compounds derived from the fermentation of grains. In this study, we investigated the inhibitory effects of barley-, black rice-, rice-, and sweet potato-powder from Shochu distillation remnants (PSDR) on the melanogenesis of B16 cells. Barley- and black rice-PSDR showed significant decrease in the intracellular melanin content and tyrosinase activity without cytotoxicity in the concentration range of 500–1000μg/mL. Significantly, the antioxidative capacity of PSDR correlated well with the antimelanogenesis on the basis of a radical-scavenging assay. Furthermore, some antioxidant polyphenols in PSDR were identified by HPLC and the amount of the polyphenols was in good agreement with the antimelanogenic effects of PSDR. These results indicated that the polyphenols are the active components of PSDR for the antimelanogenesis of B16 cells. This study suggests that barley- and black rice-PSDR could be novel antimelanogenic materials for skin whitening.

Simultaneous saccharification and fermentation of sweet potato powder for the production of ethanol under conditions of very high gravity

Due to its merits of drought tolerance and high yield, sweet potatoes are widely considered as a potential alterative feedstock for bioethanol production. Very high gravity (VHG) technology is an effective strategy for improving the efficiency of ethanol fermentation from starch materials. However, this technology has rarely been applied to sweet potatoes because of the high viscosity of their liquid mash. To overcome this problem, cellulase was added to reduce the high viscosity, and the optimal dosage and treatment time were 8 U/g (sweet potato powder) and 1 h, respectively. After pretreatment by cellulase, the viscosity of the VHG sweet potato mash (containing 284.2 g/L of carbohydrates) was reduced by 81%. After liquefaction and simultaneous saccharification and fermentation (SSF), the final ethanol concentration reached 15.5% (v/v), and the total sugar conversion and ethanol yields were 96.5% and 87.8%, respectively.

한국산 8 품종 고구마분말의 특성

Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (<TEX>${\Delta}E$</TEX>), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to <TEX>$75.95^{\circ}C$</TEX> and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.

PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.

Biscuit produced from wheat flour (WF 100%) supplemented with sweet potato powder (SPp) and pumpkin powder (Pp) at three level (5,10and15%) to enrich vitamin A and replacement sugar with black strap molasses to produce biscuits enriched with iron. The products were analyzed chemically and organoleptic evaluation was carried out. The results indicated the high contents of vitamin A found in Pumpkin powder (Pp) followed by sweet potato powder (SPp) with12663.67 and 8551.33 IU/100g respectively . As a result of supplemented sweet potato powder (SPp) and pumpkin powder (Pp) to wheat flour (WF 100%) gave higher vitamin A content ( 1041.33,1777.33,1041.33 and 1458.33 IU/100g respectively on other biscuit samples. The lowest level of vitamin A supplemented both of 10 % with sweet potato powder (SPp) and pumpkin powder (Pp) were 666.67 and 877.33 IU /100 g respectively in biscuit formula. On other hand iron content was higher in biscuit formula with black strap molasses than control. The percentage of iron content was increased from 1.40 to 5.90 mg /100g respectively for all biscuit formula. Evaluation of organoleptic properties clearly indicated the best tow samples, the supplemented with 10% sweet potato powder (SPp) and 5%pumikin powder (Pp) .showed that the best overall acceptability and ability value were (76.04 and 91.40 %), The quantities of this two chosen samples covered the daily requirement of vitamin A for children ( 9- 12 year) showed that 137.11g and 192.1g from tow best samples .Supplementing both of sweet potato and pumpkin powder to wheat flour improved protein efficiency ratio and biological value (2.91, 2.86 ,80.52, 79.99). finally, results indicated that Supplementing both of sweet potato and pumpkin powder to wheat flour at different levels with replacement sugar by black strap molasses were optimal for producing of biscuits riches in vitamin A and iron content .

Toxicity of Seven &lt;I&gt;Bacillus thuringiensis&lt;/I&gt; Cry Proteins Against &lt;I&gt;Cylas puncticollis&lt;/I&gt; and &lt;I&gt;Cylas brunneus&lt;/I&gt; (Coleoptera: Brentidae) Using a Novel Artificial Diet

"Sweetpotato weevils" Cylas puncticollis (Boheman) and Cylas brunneus F. (Coleoptera: Brentidae) are the most important biological threat to sweetpotato, Ipomoea batatas L. (Lam), productivity in sub-Saharan Africa. Sweetpotato weevil control is difficult due to their cryptic feeding behavior. Expression of Cylas-active Bacillus thuringiensis (Bt) Cry proteins in sweetpotato could provide an effective control strategy. Unfortunately, Bt Cry proteins with relatively high toxicity against Cylas spp. have not been identified, partly because no published methodology for screening Bt Cry proteins against Cylas spp. in artificial diet exists. Therefore, the initial aim of this study was to develop an artificial diet for conducting bioassays with Cylas spp. and then to determine Bt Cry protein efficacy against C. puncticollis and C. brunneus by using this artificial diet. Five diets varying in their composition were evaluated. The highest survival rates for sweetpotato weevil larvae were observed for diet E that contained the highest amount of sweetpotato powder and supported weevil development from first instar to adulthood, similar to sweetpotato storage roots. Seven coleopteran-active Bt Cry proteins were incorporated into diet E and toxicity data were generated against neonate C. puncticollis and second-instar C. brunneus. All Bt Cry proteins tested had toxicity greater than the untreated control. Cry7Aa1, ET33/34, and Cry3Ca1 had LC50 values below 1 microg/g diet against both species. This study demonstrates the feasibility of using an artificial diet bioassay for screening Bt Cry proteins against sweetpotato weevil larvae and identifies candidate Bt Cry proteins for use in transforming sweetpotato varieties potentially conferring field resistance against these pests.

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).

Sweet Potato β-Carotene Bioefficacy Is Enhanced by Dietary Fat and Not Reduced by Soluble Fiber Intake in Mongolian Gerbils

Orange-fleshed sweet potato (OFSP) is an important source of β-carotene (βC). Provitamin A bioefficacy from plant foods is influenced by dietary fat and fiber. We fed 3% OFSP powder diets with varying amounts of fat and soluble fiber to vitamin A (VA)-depleted Mongolian gerbils (n = 85) for 3 wk (8 groups, n = 10/group; control, n = 9) following a baseline kill (n = 6). OFSP diets differing in fat (3, 6, and 12%) contained 0.24% soluble fiber. Two additional 3% OFSP diets contained 6% fat and 3 or 9% white-fleshed sweet potato (WFSP) powder with soluble fiber contents of 0.42 and 0.80%, respectively. Control, VA-, and βC-supplemented groups were included. Simulated digestion experiments compared the bioaccessibility of βC from boiled vs. oil stir-fried OFSP. All OFSP diets maintained VA status and 12% fat and WFSP-added diets improved VA status above baseline (P < 0.05). Bioefficacy, as bioconversion factors, in gerbils fed 12% fat (3.5 ± 1.4 μg βC:1 μg VA) was improved over the 3% fat and βC groups (6.5 ± 3.7 and 6.7 ± 3.7 μg βC:1 μg VA, respectively) (P < 0.05) but did not differ from WFSP-added groups or the 6% fat group with no WFSP. Stir-frying doubled the efficiency of βC incorporation into micelles during small intestinal digestion in support of the stimulatory effect of dietary fat on bioefficacy in vivo. Soluble fiber intake derived from WFSP did not influence bioefficacy. Replacing WFSP with OFSP will affect VA status if adopted by target groups.

イモゾウムシ幼虫用人工飼料の簡易な作製法

The method for preparing ordinary larval artificial diet for Euscepes postfasciatus (old diet) was complicated and time consuming. Some ingredients (casein, saccharose, salt mixture, etc.) of the diet were added to boiled agar solution, others (vitamin mixture, sweetpotato powder, etc.) were added after the solution was cooled to 55°C. To simplify the diet preparation, we combined all ingredients before mixing with water, and then boiled the solution (new diet). There were no significant differences of survival rate (from egg hatching to adult eclosion) and right elytron length between the weevils reared on the old and new diets, but the development period (from egg to adult) of the weevils fed the new diet was significantly (1.3 days) longer than that of those fed the old diet. Preparation time of the new diet was half that of the old diet. These results suggest that simplified diet preparation can be introduced into the mass-rearing of E. postfasciatus.

Nutritional and rheological characterization of spray dried sweetpotato powder

Spray drying feasibility of sweetpotato puree is enhanced using alpha-amylase treatment to reduce puree viscosity and maltodextrin (MD) addition to facilitate drying. To better determine potential applications of powders produced with various levels of amylase and MD, nutrient composition and rheological properties of the hydrated spray dried sweetpotato powders were examined and compared with sweetpotato puree. Proximate composition, beta-carotene, vitamin C, and mineral analyses were performed. Steady shear rheology of reconstituted powder solutions was also evaluated at different temperatures and shear rates. Spray drying significantly reduced the β-carotene and ascorbic acid contents. Additionally, the all-trans form of beta-carotene was further transformed to the cis-isomers during dehydration. The viscosity of the reconstituted solutions was much lower than that of the puree at the same solid concentration. Rheologically, the reconstituted sweetpotato slurries behaved similarly to pregelatinized starch solutions. Thus, spray dried sweetpotato powders have a potential to enhance food systems as a thickener despite the need for increased nutrient retention.

Rearing the sweet potato weevil, Cylas formicarius (Fabricius) (Coleoptera: Brentidae) on an artificial diet developed for the West Indian sweet potato weevil, Euscepes postfasciatus (Fairmaire) (Coleoptera: Curculionidae)

The sweet potato weevil, Cylas formicarius, a serious pest of sweet potato, was reared on an artificial diet originally developed for Euscepes postfasciatus, another serious pest of sweet potato. When larvae were reared individually on the diet, the rate of adult emergence was 46%. The addition of corn oil or sesame oil to this diet improved the rate of larvae reaching the prepupal stage, and enhanced the rate of adult emergence to about 60%. On the other hand, the emergence rate was about 10% when 27–30 larvae were reared in a group. More larvae died at the first instar when reared in a group than when reared individually. In group rearing, frequent physical contact among larvae caused them to die due to injury, before they bored into the diet. Successful boring into the diet seems the first step for successful adult emergence. Females of C. formicarius did not oviposit on the E. postfasciatus diet. Replacement of the sweet potato powder contained in the diet with dried periderm of sweet potato and dried stems of wild morning glory did not improve the situation, even though the females were reproductively mature. Ovarian development was not good when rearing on these artificial diets. It is necessary to develop a novel artificial diet for egg collecting on which females can develop eggs and oviposit.