햇순나물의 소비확대를 위한 조리기술 개발 및 영양성 평가

Title
햇순나물의 소비확대를 위한 조리기술 개발 및 영양성 평가
Other Titles
Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation
Author(s)
윤경영장혜림김나형[김나형]박추자우상철[우상철]임희진
Keywords
Acanthopanacis cortex; Kalopanax pictus; Aralia elata; Cedrela sinensis; recipe; nutrient analysis
Issue Date
201410
Publisher
한국식품저장유통학회
Citation
한국식품저장유통학회지, v.21, no.5, pp.710 - 717
Abstract
This study was designed to develop dish recipes using Heatsun sprouts to improve the sprouts’ utilization and consumption. We created four kinds of dishes with Heatsun sprouts, including Acanthopanacis cortex, Kalopanax pictus, Aralia elata, and Cedrela sinensis, and analyzed their sensory properties and nutrients. In the sensory evaluation, the overall preference for all the dishes was scored higher than 3.0, Unnaumsun-dakgoginaengchae had the highest score (4.48) among the dishes. Unnamusun-dakgoginaengchae contained higher values of protein; vitamin A, E, and B6; and folic acid than the recommended dietary allowances (RDAs). The recipe for Dureupgokgammuchim was created to reduce the bitterness and the astringent taste of Aralia elata, and it was rich in vitamin C, E, and B6, as well as in folic acid and iron. Ogapisunkkonchijolim was cooked to reduce the fishy smell of a saury with the addition of Acanthopanacis cortex. It contained 1.5 times the protein RDAs, and high levels of antioxidant vitamins, including vitamin A, C, and E. Chamjugmandu was made by the mixing tofu and various vegetables without adding meat. It had the highest calorie count among the dishes, and its vitamin A, C, and E contents were higher than the corresponding RDAs.
URI
http://hdl.handle.net/YU.REPOSITORY/30548
ISSN
1738-7248
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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