The purpose of this study was to compare differences in the main food components of quinoa (Chenopodium quinoa Willd.) cultivated in Hongcheon after steaming, boiling, and roasting. Among the general components, crude protein, fat, and ash content were the highest in raw quinoa. Dry matter and carbohydrate content was the highest in steamed quinoa, while total dietary fiber content was highest in roasted quinoa. Total amino acid contents were the highest in boiled quinoa and lowest in steamed quinoa. Fatty acid content was highest in raw quinoa and lowest in boiled quinoa. The mineral (calcium, potassium, and phosphorus) and vitamin content was most enriched in raw quinoa, while iron, magnesium, zinc, and manganese were highest in boiled quinoa. For free sugars, the fructose and sucrose levels were highest in raw quinoa, while glucose level was highest in roasted quinoa. The water-soluble vitamin and free sugar contents were lowest in boiled quinoa. In summary, nutritional levels of vitamins vulnerable to heat and unsaturated fatty acids decreased after cooking with heat, while those of amino acids and saturated fatty acids increased after cooking with heat, although there were variables based on different cooking methods.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 퀴노아 조리
    2. 일반성분 및 총 식이섬유 분석
    3. 아미노산 분석
    4. 지방산 분석
    5. 무기질 분석
    6. 비타민 분석
    7. 유기산과 유리당 분석
    8. 통계분석
결과 및 고찰
    1. 국내산 퀴노아의 조리방법별 일반성분 함량
    2. 국내산 퀴노아의 조리방법별 아미노산 함량
    3. 국내산 퀴노아의 조리방법별 지방산 조성
    4. 국내산 퀴노아의 조리방법별 무기질 함량
    5. 국내산 퀴노아의 조리방법별 비타민 함량
    6. 국내산 퀴노아의 유기산과 유리당 함량
요약 및 결론
References

• 정근영(숙명여자대학교 문화예술대학원 전통식생활문화전공) | Keun-Young Jeong (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University)
• 심기현(숙명여자대학교 문화예술대학원 전통식생활문화전공) | Ki Hyeon Sim (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University) Corresponding author