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한국·중국·일본산 고구마 말랭이의 품질 특성 비교

Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan

산업식품공학 2020년 24권 4호 p.366 ~ 375
황영, 손영란, 김하윤, 이정현, 이형운, 김경미, 장현욱, 조용식,
소속 상세정보
황영 ( Hwang Young ) - National Institute of Agricultural Sciences Department of Agrifood Resources
손영란 ( Son Young-Lan ) - National Institute of Agricultural Sciences Department of Agrifood Resources
김하윤 ( Kim Ha-Yun ) - National Institute of Agricultural Sciences Department of Agrifood Resources
이정현 ( Lee Jung-Hyun ) - Chungbuk National University Department of Biosystems Engineering
이형운 ( Lee Hyung-Woon ) - National Institute of Crop Science Bioenergy Crop Research Institute
김경미 ( Kim Kyung-Mi ) - National Institute of Agricultural Sciences Department of Agrifood Resources
장현욱 ( Jang Hyun-Wook ) - National Institute of Agricultural Sciences Department of Agrifood Resources
조용식 ( Cho Yong-Sik ) - National Institute of Agricultural Sciences Department of Agrifood Resources

Abstract


A total of 87 kinds of dried sweet potato products from Korea, China, and Japan were collected to compare dried sweet potatoes' quality characteristics for preparing CODEX. The characteristics of Aw, moisture, and reliable soluble content, color, and hardness were analyzed using Principal Component Analysis. The moisture content varied from country to country in order of Korea (21%), China (20%), and Japan (25%). In terms of color, Chinese products were dark and red compare to Korean and Japanese. Chinese products had a wide distribution of quality characteristics in common, so the product quality was not uniform. As a result of the PCA analysis, 67.2% of the total variance was explained. The first component evaluated the degree of the drying progress and the second component evaluated the appearance of the product, how it was bright and yellow. Based on the first component, Japanese, Korean and Chinese products were placed from the left, so the drying degree varied from country to country. Japanese products were the softest, Chinese products were hard, and Korean products were moderately hard. In conclusion, the moisture and reliable soluble content, color, and hardness of the dried sweet potato are essential quality factors, and they are expected to help identify the primary quality elements of sweet potato in neighboring countries.

키워드

sweet potato; drying; CODEX; quality; PCA analysis

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