조리방법이 고구마 칩의 품질특성과 항산화 활성에 미치는 영향

초록

Purpose: This study examined the effects of different cooking methods on the quality characteristics of sweet potato chips. Methods: Sweet potatoes were sliced into 2 mm-thick pieces and cooked either by deep frying at 180℃ for 90 s or by air‑frying under various temperature and time conditions. The resulting chips were evaluated for moisture content, color, texture, and antioxidant activity. Results: The moisture content of the sweet potato chips was highest in the control group at 66.04%, whereas all cooked samples had moisture contents of 0.29%∼3.08%. In both deep-frying (DF) and air-frying (AF), the L* and b* values of the sweet potato chips decreased significantly as the cooking temperature and time increased (p<0.05). In addition, the total polyphenol content (TPC) and DPPH radical scavenging activity increased with higher temperatures and longer cooking times (p<0.05). Conclusion: The quality and antioxidant properties of sweet potato chips are substantially affected by cooking methods and conditions. Air‑fryer cooking has been identified as a suitable method for manufacturing sweet potato chips. Nevertheless, it is necessary to establish appropriate heating temperature and time conditions that account for the quality characteristics, bioactive compound contents, and antioxidant activity.

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