Quality characteristics of steamed storage root of ‘Sodammi’.
Variety | Hardness (g) | Texture | °Brix | Sugar contents (g/100 g DW) | Sweetness |
Palatability (-3~3) | ||||
---|---|---|---|---|---|---|---|---|---|---|
Fructose | Glucose | Sucrose | Maltose | Total | ||||||
Sodammi | 1,078±24.95 (67) |
Slightly moist | 29.0±0.18ns (103) |
1.3±0.15 (165) |
1.4±0.18 (188) |
8.1±0.47 (138) |
25.8±2.77ns (107) |
36.5±3.0ns (116) |
19.1±1.14 (125) |
1.7±0.25 |
Jinhongmi | 1,614±128.07 (100) |
Slightly dry | 28.2±0.65 (100) |
0.8±0.07 (100) |
0.7±0.05 (100) |
5.9±0.18 (100) |
24.2±2.71 (100) |
31.5±2.7 (100) |
15.3±0.85 (100) |
0 |
zFructose×1.17+Glucose×0.74+Sucrose×1.00+Maltose×0.33.
yns indicates no significant difference at
x(‘Sodammi’ / ‘Jinhongmi’)×100.
wMean±SE.