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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 815 - 823 (9page)
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초록· 키워드
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This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were $0.69{\mu}g$ and $2.22{\mu}g$, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from $297.3{\mu}g/mg$ was slightly decreased to $253.3{\mu}g/mg$ by boiling.
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참고문헌 (44)
참고문헌 신청
Abdullah A / 1984 / Sensory attribute and safety aspects of germinated small seeded soybeans and mung beans / J Food Protec 47(6):434~434
Ahn MS / 1999 / A study on the changes in physico-chemical properties of vegetables by korean traditional cooking methods / Korean J Dietary Culture 14(2):177~188
http://100.naver.com/100.nhn?docid=798250
http://www.pepoland.net/shop/main/index.php
http://en.wikipedia.org/wiki/spaghetti_squash
Ahn MS / 1999 / A study on the changes in physico-chemical properties of vegetables by korean traditional cooking methods / Korean J Dietary Culture 14(2):177~188
http://100.naver.com/100.nhn?docid=798250
http://www.pepoland.net/shop/main/index.php
http://en.wikipedia.org/wiki/spaghetti_squash
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