국내산과 외국산 퀴노아의 식품성분 비교
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 심기현 | - |
dc.date.available | 2021-02-22T05:45:32Z | - |
dc.date.issued | 2019-10 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/2778 | - |
dc.description.abstract | The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance. | - |
dc.format.extent | 12 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 국내산과 외국산 퀴노아의 식품성분 비교 | - |
dc.title.alternative | A Comparison of Food Components between Korean and Imported Quinoa (Chenopodium quinoa Willd.) | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.9799/ksfan.2019.32.5.442 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.32, no.5, pp 442 - 453 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 32 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 442 | - |
dc.citation.endPage | 453 | - |
dc.identifier.kciid | ART002519034 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Korean quinoa | - |
dc.subject.keywordAuthor | proximate composition | - |
dc.subject.keywordAuthor | amino acid | - |
dc.subject.keywordAuthor | fatty acid | - |
dc.subject.keywordAuthor | mineral | - |
dc.subject.keywordAuthor | free sugar | - |
dc.subject.keywordAuthor | organic acid | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO201931961768919.page | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.