The Contents of Amino Acids and Amylose of Ssooksulsis and Ssookjulpyuns Affected by Added Mugworts

쑥 첨가량에 따른 쑥설기와 쑥절편의 아미노산과 아밀로스 함량

Ssooksulgies and Ssookjulpyuns made with different levels of mugworts were attempted to analyze the Ingredients of amino acids and amylose The contents of total free amino acids of 30% Ssoohsulgi was 25.9mg% which was four times as much as that of 0% Ssooksulgi and the ones of total free amino acids of 30% Ssookjulpyun was 39.58mg% which was eleven times as much as that of 0% Ssookjulpyun. The more mugworts were added, the less amylose were contained.