The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea

국내 다빈도 가공식품 중 볶음밥류의 영양성분 함량 비교

  • Jung, Ui-Hwan (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Cha, Seung-Hyeon (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Byung Hee (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Yoon, Sung-Won (Dept. of Public Health Sciences, Graduate School, Korea University) ;
  • Kim, In Hwan (School of Biosystems and Biomedical Science, Korea University) ;
  • Chun, Jiyeon (Dept. of Food Science and Technology, Sunchon National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University) ;
  • Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University) ;
  • Shin, Eui-Cheol (Dept. of Food Science, Gyeongnam National University of Science and Technology) ;
  • Seo, Dongwon (Food Analysis Center, Korea Food Research Institute) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University) ;
  • Lee, Junsoo (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Jang, Keum-Il (Dept. of Food Science and Biotechnology, Chungbuk National University)
  • 정의환 (충북대학교 식품생명공학과) ;
  • 차승현 (충북대학교 식품생명공학과) ;
  • 김병희 (숙명여자대학교 식품영양학과) ;
  • 윤성원 (고려대학교 대학원 보건과학과) ;
  • 김인환 (고려대학교 바이오시스템의과학부) ;
  • 천지연 (순천대학교 식품공학과) ;
  • 이기택 (충남대학교 식품공학과) ;
  • 김영화 (경성대학교 식품응용공학부) ;
  • 신의철 (경남과학기술대학교 식품과학부) ;
  • 서동원 (한국식품연구원 식품분석센터) ;
  • 이삼빈 (계명대학교 식품가공학과) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 장금일 (충북대학교 식품생명공학과)
  • Received : 2019.10.01
  • Accepted : 2019.10.31
  • Published : 2019.12.31
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Abstract

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B1 and B2, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.

Keywords

References

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