This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

Abstract
서 론
재료 및 방법
    1. 재료
    2. 면류의 열량, 일반성분 및 총식이섬유 함량
    3. 면류의 무기성분, 지방산 및 아미노산 함량
    4. 분석품질관리
    5. 통계처리
결과 및 고찰
    1. 면류의 일반성분, 열량 및 총식이섬유 함량 비교
    2. 면류의 무기성분 함량 비교
    3. 주요식품(key foods) 중면류의지방산조성및함량비교
요약 및 결론
References

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• 한인범(충북대학교 식품생명공학과) | In-Beom Han (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 박우현(충북대학교 식품생명공학과) | Woo-Hyun Park (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 박상범(충북대학교 식품생명공학과) | Sang-Beom Park (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 박세림(충북대학교 식품생명공학과) | Se-Lim Bak (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 김병희(숙명여자대학교 식품영양학과) | Byung Hee Kim (Dept. of Food and Nutrition, Sookmyung Women’s University)
• 윤성원(고려대학교 대학원 보건과학과) | Sung-Won Yoon (Dept. of Public Health Sciences, Graduate School, Korea University)
• 김인환(고려대학교 바이오시스템의과학부) | In Hwan Kim (School of Biosystems and Biomedical Science, Korea University)
• 천지연(순천대학교 식품공학과) | Jiyeon Chun (Dept. of Food Science and Technology, Sunchon National University)
• 신정아(강릉원주대학교 식품가공유통학과) | Jung-Ah Shin (Dept. of Food Processing and Distribution, Gangneung-Wonju National University)
• 김영화(경성대학교 식품응용공학부) | Younghwa Kim (School of Food Biotechnology and Nutrition, Kyungsung University)
• 신의철(경상국립대학교 식품과학부) | Eui-Cheol Shin (Dept. of Food Science, Gyeongsang National University)
• 서동원(한국식품연구원 식품분석센터) | Dongwon Seo (Food Analysis Center, Korea Food Research Institute)
• 이삼빈(계명대학교 식품가공학과) | Sam-pin Lee (Dept. of Food Science and Technology, Keimyung University)
• 성지혜(안동대학교 식품생명공학과) | Jeehye Sung (Dept. of Food Science and Biotechnology, Andong National University)
• 김소정(환동해산업연구원) | So-Jung Kim (Marine Industry Research Institute for East Sea Rim)
• 이준수(충북대학교 식품생명공학과) | Jun-Soo Lee (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 장금일(충북대학교 식품생명공학과) | Keum-Il Jang (Dept. of Food Science and Biotechnology, Chungbuk National University) Corresponding author