Optimization of Processing Conditions and Selection of Optimum Species for Sweet Potato Chips

• Jang, Gwi-Yeong (Dept. of Food Science and Technology, Chungbuk National University)
• Li, Meishan (Dept. of Food Science and Technology, Chungbuk National University)
• Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University)
• Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science)
• Sin, Hyun-Man (Dept. Crop Science, Chungbuk Agricultural Research and Extension Service)
• Kim, Hong-Sig (Dept. Crop Science, Chungbuk Agricultural Research and Extension Service)
• Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
• Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)

published in 2013. 9. 30

Abstracts

This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 mm), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature ($110{\sim}140^{\circ}C$) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, and those using Juhwangmi was determined as 1 mm, 25%, 45 sec, $130^{\circ}C$ and 29 min. Sweet potato chips using Hayanmi was determined as 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.

Keyword

• sweet potato chips
• optimal processing condition
• optimum species
• sensory evaluation
• failure stress

Published Information

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Published Information of the Articles

Country	kor
Publisher	The Korean Society of Food and Nutrition
KJTK Publish Information	Volume 8. 2014. 12. 31
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