Development of Sweet Potato Conditioner
Hui IL Chang

Hui IL Chang, Department of Electrical & Electronic Engineering, Hyodeok-Ro, Gwangju University, Nam-Gu, Gwangju City,  Korea, East Asian. 

Manuscript received on 20 June 2019 | Revised Manuscript received on 27 June 2019 | Manuscript Published on 22 June 2019 | PP: 312-316 | Volume-8 Issue-8S2 June 2019 | Retrieval Number: H10570688S219/19©BEIESP

Open Access | Editorial and Publishing Policies | Cite | Mendeley | Indexing and Abstracting
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open-access article under the CC-BY-NC-ND license (

Abstract: Sweet potato-processed products are in a very poor condition. However, various processed products are sold in Japan. Therefore, it is very urgently required to develop various processed products in application of processing technology that is appropriate with a kind of sweet potato. Under these circumstances, the development of grain syrup with rich amount of antioxidants and dietary fiber in the use of sweet potato as a health food seems to be an appropriate alternative sweetener for contemporary men. It is intended to analyze nutrient of a developed product throughanalysis of sugar in the use of HPLC, sweet potato diastatic ingredients of sweet potato in the use of malt and enzyme process, and analysis of total flavonoid of sweet potato grain syrup. New technical direction has been suggested though scientific analysis while diversifying materials of grain syrup as a traditional food by developing 100% sweet potato grain syrup that is standardized with quality with improved productivity after applying commercial enzyme with nutritionally outstanding sweet potato and enriched amount of dietary fiber and starch. In addition, it is intended to develop grain syrup with enriched amount of dietary fiber and antioxidants in the use of domestically produced sweet potato and export/commercialized them. It is possible to increase the use of sweet potato, promote consumption of sweet potato, and enhance value-added by using by-products from processing sweet potato. At the same time, it is possible to help develop products in the use of nutritionally outstanding sweet potato to contribute to improve productivity of sweet potato grain syrup and also the quality of them.

Keywords: Dietary Fiber, Starch, Enzyme, Grainsyrup, Sweet Potato Sauce, Chromatogram.
Scope of the Article: Recent Trends & Developments in Computer Networks