한국식품영양학회지 Vol. 32 No. 6 (p.589-597)

|연구논문|
국내 다빈도 가공식품 중 볶음밥류의 영양성분 함량 비교

Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea
키워드 :
high-frequency,processed food,bokkeumbap,nutrient composition database

목차

Abstract
서 론
재료 및 방법
   1. 재료
   2. 볶음밥의열량, 일반성분, 총식이섬유및콜레스테롤함량
   3. 볶음밥의 수용성 및 지용성 비타민 함량
   4. 볶음밥의 무기질, 지방산 및 아미노산 함량
   5. 분석품질관리
   6. 통계처리
결과 및 고찰
   1. 다빈도 가공식품 중 볶음밥류의 열량, 일반성분 및 총식이섬유 함량 비교
   2. 다빈도 가공식품 중 볶음밥류의 수용성 및 지용성 비타민 함량 비교
   3. 다빈도 가공식품 중 볶음밥류의 무기질 함량 비교
   4. 다빈도 가공식품 중 볶음밥류의 지방산 및 아미노산함량 비교
요약 및 결론
References

초록

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.