Recipe Standardization and Nutrient Analysis of Local Foods of Cheollabuk-do Province(The Second Report).
- Author:
Jong Jae CHOO
1
;
Mee Kyung SHIN
;
Kypung Soohn KWON
;
Gye Soon YOON
Author Information
1. Department of Foods and Nutrition, Kunsan National University, Cheonbuk, Korea.
- Publication Type:Original Article
- Keywords:
local foods;
standard recipe;
nutrient content
- MeSH:
Amino Acids, Essential;
Ascorbic Acid;
Aspartic Acid;
Calcium;
Fatty Acids;
Glutamic Acid;
Hand;
Humans;
Iron;
Jeollabuk-do*;
Leucine;
Linoleic Acid;
Lysine;
Meals;
Niacin;
Oleic Acid;
Palmitic Acid;
Phosphorus;
Restaurants;
Riboflavin;
Thiamine;
Vitamin A;
Vitamins
- From:Korean Journal of Community Nutrition
2001;6(2):250-258
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Five representative local foods of Cheollabuk-do Province such as chuotang, ochuk, baekhapchuk, dasulgitang and minmulgokimaeuntang were subjected to recipe standardization and nutrient analysis. To derive a standard recipe, first a test recipe was prepared with the consideration of information obtained from literature survey, personal interview and survey of restaurant recipe. This test recipe was modified three times after sensory evaluation. Then the modified test recipe was accepted as the standard recipe when all characteristics of food was assessed over 5 points and the percentage of judges who gave a score over five exceeded 70% in seven-point hedonic scale. Actually, all characteristics of each food were judged as "satisfactory". Nutrient analysis was performed in food cooked according to the decided standard recipe. In general, it appeared that energy content was rather low. However protein contents in chuotang, ochuk and minmulgokimaeuntang were higher than the recommended value per meal. Vitamin A, vitamin C, vitamin B1, vitamin B, niacin, calcium, phosphorus and iron were rich in chwotang and minmulgokimaeuntag. Onhuk contains plenty of vitamin C, vitamin B1, vitamin B2 and the contents of vitamin A, vitamin B1, and niacin in baekhapapchuk were over the recommended values per meal. The foods contained large percentage of aspartic acid and glutamic acid, and major essential amino acids appeared to be leucine and lysine. On the other hand, major fatty acids were oleic acid, linoleic acid and plamitic acid. Among them the content of oleic acid was the highest in chuotang, ochuk and baekhapchuk, whereas linoleic acid and palmitic acid were the most rich fatty acids in baekhapchuk and dasulgitang respectively.
