국내산 품종으로 제조한 고구마 칩의 아크릴아마이드 함량과 항산화 활성

Purpose: To substitute sweet potato chips (SPCs) for potato chip that contains acrylamide, the SPCs made from newly developed domestic cultivars with different flesh colors were investigated. Methods: The acrylamide contents, color values, and textural properties were measured using three types of sweet potatoes (white/cream fleshed Jinyeulmi, orange fleshed Hogammi, and purple fleshed Danjami). The SPCs were deep fried in 160℃ soybean oil for 2 min using sliced sweet potato (thickness: 1.2 mm). The chips were tested after removing the extra frying oil for 1 hr. The sliced sweet potatoes and chips (10 g, db) were extracted with 50 mL of 80% ethanol for 5 h and the extracts were evaporated under reduced pressure. Results: The acrylamide contents of Jinyeulmi, Hogammi, and Danjami SPCs were 0.15, 0.08, and 0.02 ppm, respectively. The color differences (ΔE) of SPCs were Danjami > Hogammi > Jinyeulmi. The hardness of SPCs was higher in Jinyeulmi than in the other SPCs (p<0.05). Jinyeulmi and Hogammi SPCs showed the highest score for eating quality according to preference tests. The antioxidant activity of the extract from Danjami SPCs was the highest among all three varieties of potatoes. The antioxidant activity maintained even after the SPCs were fried. Conclusion: The results suggested that Jinyeulmi and Hogammi SPCs could be a substitute for regular potato chips because of their low acrylamide content, bright color and best eating quality.