국가 식품영양성분 DB 구축을 위한 장아찌류의 영양소 함량 분석
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영문초록

Purpose: This study investigated the contents of major nutrients, including, moisture, crude fat, crude protein, fiber, crude ash, sugars, vitamins, minerals, and amino acids in traditional Korean cooking Jangajji. Methods: The reliability and accuracy of the method used in this study were supported by employing an analysis quality control chart. All the samples were prepared with traditional standard recipes used in Korea. Results: Oijangajji was significantly higher in moisture, while the crude fat content was significantly higher in Kkaennipjangajji. Protein and fiber were similarly higher in Deodeokjangajji, and the ash content was higher in Gochujangajji than that in Jangajji. Deodeokjangajji had the highest total sugar, glucose, fructose, maltose, vitamin B1, folic acid and niacin contents, while Gochujangajji was a good source of vitamin C, and Kkaennipjangajji had significantly higher vitamin B2, β-carotene and tocopherol contents. Jangajji which had the highest Na content, was the Gochujangajji, while Ca was the highest in Kkaennipjangajji, and the K, P and Mg contents were the highest in Deodeokjangajji. Among trace minerals, the Fe, Cu and Zn contents were significantly higher in Deodeokjangajji than those in Jangajji. Conclusion: The results of this study can be utilized as basic data for the establishment of national food nutrition database those representation and reliability were assured by conducting quality control of the analysis.
  • 가격4,000
  • 페이지수10 페이지
  • 발행년2019
  • 학회명한국식품조리과학회(구 한국조리과학회)
  • 저자김병희 ( Byung Hee Kim ) , 정희선 ( Hee Sun Jeong ) , 정은경 ( Eun Kyung Jung ) , 이인영 ( In Young Lee ) , 곽상아 ( Sang A Kwak ) , 주나미 ( Nami Joo )
  • 파일형식아크로뱃 뷰어(pdf)
  • 자료번호#6384434
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