Quality characteristics of storage root of ‘Jindami’.
Variety | Texture of steamed storage root |
Dry matter content (%) |
Hardness of steamed storage root(g) |
Total sugar contents (g/100g dw) |
°Brix of steamed storage root |
Palatability (-3~3) |
|
---|---|---|---|---|---|---|---|
Raw | Steaming | ||||||
Jindami | Mealy | 35.9±1.0 |
1,697.4±35.4 |
7.1±1.0ns | 25.4±0.5 |
29.7±0.9 |
1.3±0.1 |
Jinyulmi | Mealy | 34.1±0.3 |
1,589.7±24.6 | 6.8±0.7 | 21.9±0.3 | 26.8±1.5 | 0.0±0.0 |
zns indicates no significant difference at
yMean±SE (n=3).