한국식품영양학회지 Vol. 34 No. 5 (p.449-457)

국내 주요 식품(Key foods) 중 면류 제품의 영양성분 함량 비교

Comparison of Nutritional Composition of Noodle Products in Korean Key Foods
키워드 :
key foods,noodle product,nutrient composition database,Korea

목차

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

초록

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.