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국가 식품영양성분 DB 구축을 위한 장아찌류의 영양소 함량 분석Analysis of Jangajji Nutrients for Development of National Nutrient Database

Other Titles
Analysis of Jangajji Nutrients for Development of National Nutrient Database
Authors
김병희정희선정은경이인영곽상아주나미
Issue Date
Oct-2019
Publisher
한국식품조리과학회
Keywords
nutrient content; Deodeokjangajji; Oijangajji; Gochujangajji; Kkaennipjangajji
Citation
한국식품조리과학회지, v.35, no.5, pp.450 - 459
Journal Title
한국식품조리과학회지
Volume
35
Number
5
Start Page
450
End Page
459
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/2779
DOI
10.9724/kfcs.2019.35.5.450
ISSN
2287-1780
Abstract
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.
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전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
생활과학대학 > 식품영양학과 > 1. Journal Articles

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Joo, Na Mi
생활과학대학 (식품영양학과)
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