찹쌀전분을 첨가한 고구마 펄의 품질 및 저장 특성

Purpose: The quality characteristics of pearls made from sweet potato paste containing waxy rice starch were investigated to develop a sweet potato pearl (SPP) with functional pigments and dietary fiber substituted for tapioca pearl. Methods: The sweet potato pastes containing functional pigments were mixed with different percentages of waxy rice starch. Creamy fleshed Sinyulmi, purple fleshed Sinjami, and orange fleshed Juhwangmi pastes were used. The color values, shape, textural properties and sensory evaluation of SPPs were measured. Results: The lightness values of SPPs decreased with the addition of sweet potato paste, and the redness and yellowness were different from those that used different sweet potato pastes. The hardness, cohesiveness, and resilience were significantly different between waxy rice starch pearl and sweet potato pearl (p<0.05), but the scores of the sensory evaluation were not significantly different. The overall acceptance of SPP containing 40 and 50% paste showed relatively high scores. Conclusion: From above results, SPPs prepared from pigment fleshed sweet potato paste with functional pigments and dietary fiber and waxy rice starch can be developed as Korean beverages with sweet potato pearl to succeed the traditional dietary culture.