Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Enzyme Activity and Micronutrient Content in Powdered Raw Meal and Powdered Processed Meal

  • Chang, Hyun-Ki (Department of Food and Nutrition, Soong-Eui Women's College) ;
  • Kang, Byung-Sun (Department of Food and Nutrition, Soong-Eui Women's College) ;
  • Park, Sang-Soon (Department of Food Science and Nutrition, Yong-In University) ;
  • Lee, Keun-Bo (Department of Food Science and Nutrition, Yong-In University) ;
  • Han, Myung-Kyu (Department of Food Science and Nutrition, Yong-In University)
  • Published : 2003.06.01
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Abstract

The enzyme activity and the micronutrient content of powdered raw meal (PRM) and powdered processed meal (PPM) were compared. PRM was made of freeze-dried cereals, fruits, and vegetables. PPM was made of the same materials as PRM, but with heat processing such as steaming, roasting and hot air drying. The activity of $\alpha$-amylase of PRM was higher than that of PPM. However there were no differences of the concentration of proximate components between PRM and PPM. The concentrations of vitamin A, C, folic acid, biotin, calcium, potassium, sodium and iron in PRM were higher than in PPM, but there were no differences in vitamins E, B$_1$, B$_2$, phosphorus and zinc. This research demonstrated that PRM retains greater nutritional value because there is higher enzyme activity and less loss of micronutrients during processing in PRM than in PPM.

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