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식품원료의 가열처리에 따른 식이섬유 함량 비교
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Type
Proceeding
Author
하기정 (경상남도농업기술원) 박빛나 (경상남도농업기술원) 조유나 (경상남도농업기술원) 박성자 (경상남도농업기술원) 김봉신 (경상남도농업기술원) 김현영 (경상남도농업기술원) 제희정 (경상남도농업기술원) 고희숙 (경상남도농업기술원)
Journal
The korean Society of Food Science and Nutrition 한국식품영양과학회 학술대회발표집 2021 KFN International Symposium and Annual Meeting [초록집]
Published
2021.10
Pages
417 - 417 (1page)

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식품원료의 가열처리에 따른 식이섬유 함량 비교
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Research history (4)

2022

국내 채소류 및 해조류의 가열처리에 따른 식이섬유 함량 비교
하기정 ,  박여옥 ,  김현영 and others 3 한국식품영양과학회 학술대회발표집 2022.10 Proceeding
Comparison of Dietary Fiber Content according to Heat Treatment of Korean Agricultural Products and Seaweed
Gi Jeong Ha ,  Bit Na Pa ,  k and others 7 한국식품영양학회지 2022.08 Academic journal

2021

식품원료의 가열처리에 따른 식이섬유 함량 비교
하기정 ,  박빛나 ,  조유나 and others 5 한국식품영양과학회 학술대회발표집 2021.10 Proceeding

2018

지역농산물의 식이섬유 함량 비교
하기정 ,  김현영 ,  하인종 and others 1 한국식품영양과학회 학술대회발표집 2018.10 Proceeding
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Abstract· Keywords

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본 연구에서는 원료농산물 및 가공식품 등 식품원료에 대한 생것 및 가열처리 한 것의 식이섬유 함량을 분석하였다. 분석 시료는 채소류 6종, 잡곡류 6종, 가공품 4종의 생것과 데침 등 가열처리 한 것으로 총 32 시료이다. AOAC 분석법을 이용하여 수용성 및 불용성 식이섬유를 분석하고 이를 합산하여 총 식이섬유 함량을 구하였다. 분석법 검증을 위하여 표준인증물질을 이용하여 정확성과 회수율을 평가하고, 내부품질관리시료를 이용한 QC chart를 작성함으로서 재현성과 신뢰성을 확인하였다. 생 채소류의 총 식이섬유 함량은 생것이 0.29∼2.75 g/100 g이었으며, 삶거나 데친 것은 0.00∼2.87 g/100 g으로 나타났으며 공심채를 제외한 나머지 채소류는 감소하는 경 ... View All

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