Abstract
Total dietary fiber and crude fiber contents were analyzed for 54 different kinds of Korean vegetable foods by AOAC method. On the fresh matter basis, total dietary fiber and crude fiber contents of tested food samples ranged from $1.19{\sim}10.35%,\;0.19{\sim}1.28%$ in cereals, $1.12{\sim}1.81%,\;0.29{\sim}0.64%$ in potatoes, $2.05{\sim}18.14%,\;0.38{\sim}4.42%$, in pulses, $0.99{\sim}7.42%,\;0.35{\sim}2.61%$ in fresh vegetables, $2.28{\sim}41.14%,\;0.97{\sim}20.96%$ in processed vegetables, $0.19{\sim}2.91%,\;0.10{\sim}0.79%$ in fruits, $4.27{\sim}10.83%,\;0.96{\sim}4.62%$ in nuts and seeds, $1.62{\sim}3.94%,\;0.79{\sim}0.89%$ in mushrooms, $28.70{\sim}38.19%,\;2.17{\sim}6.41%$ in seaweeds, and $4.65{\sim}6.67%,\;2.49{\sim}3.44%$ in seasonings, respectively. The ratio of total dietary fiber/crude fiber contents ranged from 2 to 13, showing a wide variation among food commodities, necessitating the analysis of total dietary fiber content for individual food items.
국내산 식물성 식품중 식이섬유의 주요 급원 54가지 시료에 대하여 섬유질 함량을 AOAC법에 의해 분석하였다. 신선물 기준시 식이섬유 및 조섬유 함량은 각각 곡류 $1.19{\sim}10.35%,\;0.19{\sim}1.28%$, 감자류 $1.12{\sim}1.81%,\;0.29{\sim}0.64%$, 두류 $2.05{\sim}18.14%,\;0.38{\sim}11.05%$, 신선채소류$0.99{\sim}7.42%,\;0.35{\sim}2.61%$, 가공채소류 $2.28{\sim}41.14%,\;0.97{\sim}20.96%$, 과일류 $0.19{\sim}2.91%,\;0.10{\sim}0.79%$, 견과종실류 $4.27{\sim}10.83%,\;0.96{\sim}4.62%$, 버섯류 $1.62{\sim}3.94%,\;0.79{\sim}0.89%$, 해조류 $28.70{\sim}38.19%,\;2.17{\sim}6.41%$, 조미료류 $4.65{\sim}6.67%,\;2.49{\sim}3.44%$였다. 식이섬유/조섬유 비율은 $2{\sim}13$으로서 식품 종류만의 차이가 크게 나타나, 개개 식품에 대한 식이섬유 함량의 분석을 필요로 한다.