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KMID : 0380620180500040362
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 4 p.362 ~ p.370
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Investigation of water-soluble vitamin (B1, B2, and B3) content in various rice, soups, and stews produced in Korea
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Kim Da-Som
Kim Heo-Sung
Hong Seong-Jun
Cho Jin-Ju
Choi Mi-Jung
Heo Seong-Uk
Lee Joo-Kyeong
Chung Hea-Jung
Shin Eui-Cheol
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Abstract
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A conventional Korean meal includes rice, soups, and stews. The current study investigated the content of water-soluble vitamins B1 (thiamin), B2 (riboflavin), and B3 (niacin) in rice, soups and stews. Reliability of the method used in this study was confirmed based on a control chart. Rice contained 0.007-1.270 mg/100 g of thiamin, 0.010-0.172 mg/ 100 g of riboflavin, and 0.031-7.582 mg/100 g of niacin. Soups contained 0.036-0.586 mg/100 g of thiamin, 0.008-0.187 mg/100 g of riboflavin, and 0.026-9.456 mg/100 g of niacin. Stews contained 0.004-0.704 mg/100 g of thiamin, 0.022-0.214 mg/100 g of riboflavin, and 0.047-13.118 mg/100 g of niacin. Results of this study may be utilized as a basic database for nutritional content of a Korean meal.
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KEYWORD
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water-soluble vitamin, rices, soups, stews, database
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