Comparison of Nutrient Components and Physicochemical Properties of General and Colored Potato

Title
Comparison of Nutrient Components and Physicochemical Properties of General and Colored Potato
Author(s)
윤경영장혜림홍주연[홍주연]김남조김민하신승렬[신승렬]
Keywords
POTASSIUM
Issue Date
201104
Publisher
KOREAN SOC HORTICULTURAL SCIENCE
Citation
KOREAN JOURNAL OF HORTICULTURAL SCIENCE & TECHNOLOGY, v.29, no.2, pp.144 - 150
Abstract
This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and gamma-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L'; value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasini'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.
URI
http://hdl.handle.net/YU.REPOSITORY/25413
ISSN
1226-8763
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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