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국내 다빈도 가공식품 중 볶음밥류의 영양성분 함량 비교Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea

Other Titles
Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea
Authors
정의환차승현김병희윤성원김인환천지연이기택김영화신의철서동원이삼빈이준수장금일
Issue Date
Dec-2019
Publisher
한국식품영양학회
Keywords
high-frequency; processed food; bokkeumbap; nutrient composition databa
Citation
한국식품영양학회지, v.32, no.6, pp.589 - 597
Journal Title
한국식품영양학회지
Volume
32
Number
6
Start Page
589
End Page
597
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/1709
DOI
10.9799/ksfan.2019.32.6.589
ISSN
1225-4339
Abstract
In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B1 and B2, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers’ health.
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생활과학대학 (식품영양학과)
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