논문 상세보기
pp.239-246
In this study, the dietary fiber content of 33 kinds of agricultural products and seaweeds was compared with that of raw products after heat treatment. To verify the total dietary fiber analysis method, the recovery rate was reviewed by measuring the total dietary fiber content for 4 standard certified substances. As a result, the recovery rate of the analysis value for the true value was 98.8%~103.1%, which was judged to be reliable. The total dietary fiber of vegetables ranged between 0.61~5.36 g/100 g for raw vegetables and 0.55~4.84 g/100 g for heat-treated vegetables. Among the 24 kinds of vegetables used in the analanalysis, the total dietary fiber content of heat-treated Korean radish (3.13 g/100 g) was the highest compared to that of raw radish (0.61 g/100 g). The total dietary fiber of beans was between 13.86~29.69 g/100 g for raw beans and 6.72~18.40 g/100 g for heat-treated beans. In particular, the total dietary fiber content of sword beans was the highest in both raw (29.69 g/100 g) and boiled (18.40 g/100 g) beans. The total dietary fiber content of the three types of seaweed was 1.93~4.85 g/100 g in raw seaweed and 0.99~5.72 g/100 g in heat-treated seaweed.
서 론
재료 및 방법
1. 실험재료
2. 시료의 전처리
3. 식이섬유 함량 분석
4. 분석방법의 검증
결과 및 고찰
1. 분석방법의 검증
2. 채소류의 가열처리에 따른 식이섬유 함량
3. 두류의 가열처리에 따른 식이섬유 함량
4. 해조류의 가열처리에 따른 식이섬유 함량
요약 및 결론
References
