한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권4호
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  • Pages.239-246
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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국내 농산물 및 해조류의 가열처리에 따른 식이섬유 함량 비교

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

  • 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)
  • 투고 : 2022.07.14
  • 심사 : 2022.08.02
  • 발행 : 2022.08.31
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초록

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.

키워드

과제정보

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

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