@article{ART003403081},
author={Seon Hee Kim and Sun Young Kim},
title={Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder},
journal={Industry Promotion Research},
issn={2466-1139},
year={2026},
volume={11},
number={4},
pages={141-153},
doi={10.21186/IPR.2026.11.4.141}
TY - JOUR
AU - Seon Hee Kim
AU - Sun Young Kim
TI - Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder
JO - Industry Promotion Research
PY - 2026
VL - 11
IS - 4
PB - Industrial Promotion Institute
SP - 141
EP - 153
SN - 2466-1139
AB - This study investigated the quality characteristics, antioxidant activity, and sensory acceptability of soybean Dasik prepared by replacing roasted soybean powder with purple sweet potato powder at 0, 10, 20, 30, and 40% (w/w) of the total powder weight. As the level of purple sweet potato powder increased, crude protein and crude fat contents decreased, whereas carbohydrate content increased. The L and b values decreased while the a value increased. Hardness, springiness, cohesiveness, gumminess, and chewiness generally decreased with increasing levels of purple sweet potato powder. Total polyphenol content increased from 4.84 to 8.69 μg TAE/mg, while total flavonoid content increased from 1.25 to 3.44 μg NE/mg. DPPH radical-scavenging activity increased from 33.0% to 86.2%. In the sensory evaluation, the 20% formulation showed the highest scores for taste, chewiness, and overall acceptability, whereas the 30% and 40% formulations showed the highest scores for color and purple sweet potato aroma, respectively. These results demonstrate that purple sweet potato powder can improve the antioxidant activity of soybean Dasik. Considering both antioxidant activity and sensory acceptability, the 20% and 30% replacement levels were proposed as suitable formulations. The 20% formulation was recommended as the preferred single formulation because it showed the highest mean overall acceptability score.
KW - Purple sweet potato powder;Soybean Dasik;Quality characteristics;Antioxidant activity;Sensory acceptability
DO - 10.21186/IPR.2026.11.4.141
ER -
Seon Hee Kim and Sun Young Kim. (2026). Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder. Industry Promotion Research, 11(4), 141-153.
Seon Hee Kim and Sun Young Kim. 2026, "Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder", Industry Promotion Research, vol.11, no.4 pp.141-153. Available from: doi:10.21186/IPR.2026.11.4.141
Seon Hee Kim, Sun Young Kim "Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder" Industry Promotion Research 11.4 pp.141-153 (2026) : 141.
Seon Hee Kim, Sun Young Kim. Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder. 2026; 11(4), 141-153. Available from: doi:10.21186/IPR.2026.11.4.141
Seon Hee Kim and Sun Young Kim. "Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder" Industry Promotion Research 11, no.4 (2026) : 141-153.doi: 10.21186/IPR.2026.11.4.141
Seon Hee Kim; Sun Young Kim. Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder. Industry Promotion Research, 11(4), 141-153. doi: 10.21186/IPR.2026.11.4.141
Seon Hee Kim; Sun Young Kim. Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder. Industry Promotion Research. 2026; 11(4) 141-153. doi: 10.21186/IPR.2026.11.4.141
Seon Hee Kim, Sun Young Kim. Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder. 2026; 11(4), 141-153. Available from: doi:10.21186/IPR.2026.11.4.141
Seon Hee Kim and Sun Young Kim. "Quality Characteristics and Antioxidant Activity of Soybean Dasik Prepared with Different Levels of Purple Sweet Potato (Ipomoea batatas (L.) Lam.) Powder" Industry Promotion Research 11, no.4 (2026) : 141-153.doi: 10.21186/IPR.2026.11.4.141
