ArticleFood science and biotechnology2018
Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Interactions between sweetpotato Pushu 32 and soil factors shape starch accumulation, starch pasting, texture of starch and cooked storage roots, and cooked storage roots' sensory quality.Food chemistry: X · 2026Article
- Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato.Foods (Basel, Switzerland) · 2024Article
- Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes.Food chemistry: X · 2024Article
- Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Foods (Basel, Switzerland) · 2023Article
- Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato.Food science and biotechnology · 2020Article
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4 authors.
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Abstract
A relationship between chemical constituents and physicochemical and textural properties of different Korean sweet potato (SP) cultivars were investigated in terms of the hardness of raw and cooked root, alcohol insoluble solid (AIS), starch and amylose content, amylase activities, and pasting properties. Correlation coefficients were analyzed and principal component analysis was performed. The hardness of cooked root was found to correlate with the hardness ratio of cooked/raw SP, AIS content (0.75**), starch content (0.64**), and peak viscosity of SP powder (0.56*). It was discovered that SP cultivars could be classified into mealy (Sincheonmi, Daeyumi, Sinyulmi), intermediate (Dahomi, Sinjami, Geonhwangmi, Yeonjami, Pungwonmi), and waxy (Juhwangmi, Sinhwangmi) types depending on the first principal component (PC1, 68%). Therefore, it was found that the texture types of SP cultivars could be predicted from hardness of cooked root and are in relation to AIS and starch contents, and peak viscosity of raw powder.
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