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자료유형
학술저널
저자정보
김영섭 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) 김소민 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) 김세나 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) 김행란 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) 김상천 (농업기술실용화재단 분석검정본부) 황진봉 (한국식품연구원 식품분석센터) 최용민 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과)
저널정보
한국식품조리과학회 한국식품조리과학회지 한국식품조리과학회지 제32권 제4호
발행연도
2016.1
수록면
517 - 523 (7page)

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Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

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