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국내 주요 식품(Key foods) 중 면류 제품의 영양성분 함량 비교Comparison of Nutritional Composition of Noodle Products in Korean Key Foods

Other Titles
Comparison of Nutritional Composition of Noodle Products in Korean Key Foods
Authors
차승현장금일한인범박우현박상범박세림김병희윤성원김인환천지연신정아김 영 화신의철서동원이삼빈성지혜김소정이준수
Issue Date
Oct-2021
Publisher
한국식품영양학회
Keywords
Key words: key foods; noodle product; nutrient composition database; Korea
Citation
한국식품영양학회지, v.34, no.5, pp.449 - 457
Journal Title
한국식품영양학회지
Volume
34
Number
5
Start Page
449
End Page
457
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146326
DOI
10.9799/ksfan.2021.34.5.449
ISSN
1225-4339
Abstract
This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7 th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products. Key words: key foods, noodle product, nutrient composition database, Korea
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Kim, Byung Hee
생활과학대학 (식품영양학과)
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