Functional properties of different Korean sweet potato varieties
Autor: | Ji-Myoung Kim, Malshick Shin, Chuanshun Ren, Sun-Jin Park, Sung-Soo Kim, Chang-Sun Lee |
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Rok vydání: | 2011 |
Předmět: | |
Zdroj: | Food Science and Biotechnology. 20:1501-1507 |
ISSN: | 2092-6456 1226-7708 |
Popis: | Eight different varieties of Korean sweet potatoes (SPs) were investigated to develop new healthy foods. The purple-fleshed SPs, ‘Shinjami’ and ‘Borami’, the orange-fleshed SPs, ‘Juwhangmi’ and ‘Shinwhangmi’, and the white/cream-fleshed dry-type SPs, ‘Shinyulmi’, ‘Shinchunmi’, ‘Yeonwhangmi’, and ‘Jeungmi’, were used. Alcohol insoluble solids (AIS), total dietary fiber (TDF), anthocyanin, carotenoid, and phenolic compounds contents for SP powders vary significantly (p |
Databáze: | OpenAIRE |
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