The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Dietary Fiber Content according to Heat Treatment of Korean Agricultural Products and Seaweed

국내 농산물 및 해조류의 가열처리에 따른 식이섬유 함량 비교

  • Ha, Gi Jeong (Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Park, Bit Na (Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Kim, Hyeon Young (Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Kim, Bong Sin (Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Park, Yeo Ok (Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Choi, Jae Hyeok (Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Park, Jin Ju (Dept. of Agro-Food Resources, NAAS, RDA)
  • Received : 2022.07.14
  • Accepted : 2022.08.02
  • Published : 2022.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the dietary fiber content of 33 kinds of agricultural products and seaweeds was compared with that of raw products after heat treatment. To verify the total dietary fiber analysis method, the recovery rate was reviewed by measuring the total dietary fiber content for 4 standard certified substances. As a result, the recovery rate of the analysis value for the true value was 98.8%~103.1%, which was judged to be reliable. The total dietary fiber of vegetables ranged between 0.61~5.36 g/100 g for raw vegetables and 0.55~4.84 g/100 g for heat-treated vegetables. Among the 24 kinds of vegetables used in the analanalysis, the total dietary fiber content of heat-treated Korean radish (3.13 g/100 g) was the highest compared to that of raw radish (0.61 g/100 g). The total dietary fiber of beans was between 13.86~29.69 g/100 g for raw beans and 6.72~18.40 g/100 g for heat-treated beans. In particular, the total dietary fiber content of sword beans was the highest in both raw (29.69 g/100 g) and boiled (18.40 g/100 g) beans. The total dietary fiber content of the three types of seaweed was 1.93~4.85 g/100 g in raw seaweed and 0.99~5.72 g/100 g in heat-treated seaweed.

Keywords

Acknowledgement

본 연구는 농촌진흥청 AGENDA 연구사업(ATIS 과제번호 PJ01453603)의 지원에 의해 수행되었으며, 이에 감사드립니다.

References

  1. AOAC. 1995. Official Methods of Analysis of AOAC International. 16th ed. pp.71-73. Association of Official Analysis Chemists
  2. AOAC. 2002. AOAC Guidelines for Single Laboratory Validation of Chemical Methods for Dietary Supplements and Botanicals. pp.18-25
  3. Choi S, Kim SC, Son BY, Kim KT, Kim MH, Choi Y, Cho YS, Hwang J, Oh M, Oh HK. 2014. Comparison of dietary fiber and amino acid composition in frequently consumed vegetables and fruits. Korean J Food Cookery Sci 30:564-572 https://doi.org/10.9724/kfcs.2014.30.5.564
  4. Eom HJ, Kang HJ, Yoon HS, Kwon NR, Kim Y, Hong ST, Park J, Lee J. 2019. A study on contents of beta-carotene in local agricultural products. Korean J Food Nutr 32:335-341
  5. Gropper SS, Smith JL, Groff JL. 2009. Advanced Nutrition and Human Metabolism. 5th ed. pp.107-119. Cengage Learning
  6. Hefnawy TH. 2011. Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris). Ann Agric Sci 56:57-61 https://doi.org/10.1016/j.aoas.2011.07.001
  7. Hwang SH, Kim JI, Sung CJ. 1996. Analysis of dietary fiber content of some vegetables, mushrooms, fruits and seaweeds. Korean J Nutr 29:89-96
  8. Jeong KY, Sim KH. 2020. Comparison of the nutritional composition of quinoa seeds cultivated in Korea depending on different cooking methods. Korean J Food Nutr 33:117-130 https://doi.org/10.9799/KSFAN.2020.33.2.117
  9. Kang HJ, Song YS. 1997. Dietary fiber and cholesterol metabolism. J Korean Soc Food Sci Nutr 26:358-369
  10. Kim SH, Kim SJ, Lee HS. 2014. Effect of insoluble dietary fiber extracted from Salicornia herbacea L. on large intestinal function in rats. Korean J Food Sci Technol 46:648-654 https://doi.org/10.9721/KJFST.2014.46.5.648
  11. Korea Food and Drug Administration [KFDA]. 2011. NLS Standard Operating Procedure Analytical Methods. pp.5-27. Korea Food and Drug Administration
  12. Kye SK. 2014. Studies on composition of dietary fiber in vegetables. J East Asian Soc Diet Life 24:28-41
  13. Lee Y, Lee HJ, Lee HS, Jang YA, Kim C. 2008. Analytical dietary fiber database for the National Health and Nutrition Survey in Korea. J Food Compos Anal 21:S35-S42 https://doi.org/10.1016/j.jfca.2007.07.008
  14. Lee YK, Lee HS, Kim BW. 1996. Effect of short-term feeding of dietary fiber supplements on glucose metabolism in subjects with non-insulin-dependent diabetes mellitus. J Korean Soc Food Sci Nutr 25:846-854
  15. Oh HI, Ly SY. 1998. A study on nutritional characteristics of common Korean dietary fiber rich foods. J Korean Soc Food Sci Nutr 27:296-304
  16. Park SH, Song W, Chun J. 2018. Analyses of cholesterol, retinol, beta-carotene, and vitamin E contents in regional food of South Korea. J Korean Soc Food Sci Nutr 47:429-439 https://doi.org/10.3746/jkfn.2018.47.4.429
  17. Ryu JE, Cha SH, Yi JY, Kim YK, Kim DH, Jang KI. 2017. Determination of total dietary fiber content in Muchim, Bokkeum, and Guk (Tang) of eat-out Korean foods. Korean J Food Nutr 3:405-412
  18. Seo WK, Kim YA. 1995. Effects of heat treatments on the dietary fiber contents of rice, brown rice, yellow soybean, and black soybean. Korean J Soc Food Sci 11:20-25
  19. Shin JA, Choi Y, Lee KT. 2015. β-Carotene content in selected agricultural foods. J Korean Soc Food Sci Nutr 44:418-424 https://doi.org/10.3746/JKFN.2015.44.3.418
  20. Yeon S, Oh K, Kweon S, Hyun T. 2016. Development of a dietary fiber composition table and intakes of dietary fiber in Korea National Health and Nutrition Examination Survey (KNHANES). Korean J Community Nutr 21:293-300 https://doi.org/10.5720/kjcn.2016.21.3.293
  21. Yim JH, Cheong IH, Park TH, Lee YB, Han JH, Park JS, Lee KH, Lee SH, Ahn JB, Kim KY, Lee KH, Sohn HS. 2007. Effect of dietary fiber from soybean hull on the recovery of diarrhea in rats. Korean J Food Sci Technol 39:588-592
  22. Yoon JM, Chung HJ, Kim YW. 2019. Analysis of selected water-soluble vitamin B1, B2, B3, and B12 contents in Namul (wild greens) consumed in Korea. Korean J Food Nutr 32:61-68 https://doi.org/10.9799/KSFAN.2019.32.1.061