The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of Nutritional Composition of Noodle Products in Korean Key Foods

국내 주요 식품(Key foods) 중 면류 제품의 영양성분 함량 비교

  • Cha, Seung-Hyeon (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Han, In-Beom (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Park, Woo-Hyun (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Park, Sang-Beom (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Bak, Se-Lim (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) ;
  • Shin, Jung-Ah (Dept. of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University) ;
  • Shin, Eui-Cheol (Dept. of Food Science, Gyeongsang National University) ;
  • Seo, Dongwon (Food Analysis Center, Korea Food Research Institute) ;
  • Lee, Sam-pin (Dept. of Food Science and Technology, Keimyung University) ;
  • Sung, Jeehye (Dept. of Food Science and Biotechnology, Andong National University) ;
  • Kim, So-Jung (Marine Industry Research Institute for East Sea Rim) ;
  • Lee, Jun-Soo (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Jang, Keum-Il (Dept. of Food Science and Biotechnology, Chungbuk National University)
  • 차승현 (충북대학교 식품생명공학과) ;
  • 한인범 (충북대학교 식품생명공학과) ;
  • 박우현 (충북대학교 식품생명공학과) ;
  • 박상범 (충북대학교 식품생명공학과) ;
  • 박세림 (충북대학교 식품생명공학과) ;
  • 김병희 (숙명여자대학교 식품영양학과) ;
  • 윤성원 (고려대학교 대학원 보건과학과) ;
  • 김인환 (고려대학교 바이오시스템의과학부) ;
  • 천지연 (순천대학교 식품공학과) ;
  • 신정아 (강릉원주대학교 식품가공유통학과) ;
  • 김영화 (경성대학교 식품응용공학부) ;
  • 신의철 (경상국립대학교 식품과학부) ;
  • 서동원 (한국식품연구원 식품분석센터) ;
  • 이삼빈 (계명대학교 식품가공학과) ;
  • 성지혜 (안동대학교 식품생명공학과) ;
  • 김소정 (환동해산업연구원) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 장금일 (충북대학교 식품생명공학과)
  • Received : 2021.08.22
  • Accepted : 2021.09.15
  • Published : 2021.10.31
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Abstract

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

Keywords

Acknowledgement

본 연구는 2020년도 식품의약품안전처의 연구개발비(20162식생안087)로 수행되었으며 이에 감사드립니다.

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