Table 1.
Hardness and hardness ratio of steamed and raw sweet potato cultivars
| Sweet potato cultivars | Hardness (raw) (kg) | Hardness (cooked) (g) | Hardness ratio (%)2) of cooked × 100/raw |
|---|---|---|---|
| Geonhwangmi | 25.44 ± 0.23bc1) | 330.69 ± 7.82f | 1.29 ± 0.04g |
| Dahomi | 24.75 ± 0.25c | 460.24 ± 6.04e | 2.53 ± 0.02e |
| Daeyumi | 18.48 ± 0.44f | 981.01 ± 22.54a | 3.94 ± 0.07b |
| Sinyulmi | 21.75 ± 1.03d | 617.56 ± 15.65d | 2.77 ± 0.16d |
| Sinjami | 26.26 ± 0.14ab | 809.23 ± 10.92b | 3.09 ± 0.04c |
| Sincheonmi | 15.81 ± 0.24g | 751.38 ± 9.22c | 4.71 ± 0.07a |
| Sinhwangmi | 26.25 ± 0.21ab | 233.79 ± 18.28g | 0.89 ± 0.08h |
| Yeonjami | 22.75 ± 0.10d | 255.32 ± 40.67g | 1.12 ± 0.18h |
| Juhwangmi | 20.12 ± 1.33e | 178.03 ± 22.78h | 0.92 ± 0.13h |
| Pungwonmi | 26.85 ± 0.94a | 448.24 ± 19.44e | 1.64 ± 0.10f |
Values are given as mean ± SD
1)a–hValues with different superscripts in the same column are significantly different at p < 0.05 by Duncan’s multiple range test
2)Hardness ratio (%) means hardness of cooked sweet potato flesh divided with hardness of raw sweet potato flesh × 100