품종에 따른 고구마 칩의 아크릴아마이드 함량과 품질 특성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 3; pp. 308 - 315
• Main Authors: 노준희(Junhee No), 이채은(Chae Eun Lee), 황몽요(Mengyo Huang), 이주리(Jooree Lee), 남상식(Sangsik Nam), 신말식(Malshick Shin)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.06.2018; Korean Society of Food Science & Technology
• Subjects: Acrylamide; Chips; Cultivars; Flavors; Hardness; Ipomoea batatas; Oxidation; Potatoes; Sensory evaluation; Sensory properties; Sweet potatoes; 식품과학; oxidation stability; quality characteristic; acrylamide; Korean cultivar; sweet potato chip
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.3.308

To select suitable cultivars to produce sweet potato (SP) chips instead of potato chips, ten Korean cultivars, Sinjami, Yeunjami, Sinhwangmi, Juhwangmi, Sincheonmi, Sinyulmi, Gunhwangmi, Dahomi, Daeyumi, and Pungwonmi were used. The acrylamide content, quality characteristics, and oxidation stability of SP chips were investigated. Acrylamide content was shown to be under 0.48 mg/kg in case of all cultivars except Yeunjami (1.07 mg/kg). The color values significantly differed among the cultivars and were maintained like those of raw roots. The hardness, brittleness, and fracturability of Juhwangmi and Sinhwangmi chips showed the lowest values, while those of Daeyumi were the highest. According to the sensory evaluation data, the quality characteristics of chips were influenced by not only hardness, fracturability, and crunchiness, but also the flavor taste. Pungwonmi chips showed the highest score, followed by Gunhwangmi and Dahomi chips. Therefore, Pungwonmi, Dahomi, and Gunhwangmi are suggested as suitable cultivars to make SP chips, because of their high overall quality and very low acrylamide content.