A nutritional quality and rancidity of marketed Korean traditional foods were assessed. That is, basic chemical analysis were done in Galbi-tang, Sullung tang Pibimbap, Pulkogi and Naeng Myon. Ca and P for the Galbi-tang and Sullung tang and vitamin C for the Pibimbap were analyzed. Chemical analysis were done in Gangjung 4, Sanja 1, Parksan 6, Yoomilkwa 4, Dasik 8, Peroxide and acid value were analyzed in Ganjung 4, Sanja 1, Yoomilkwa 4 out of Korean traditional cookies.
Amounts of energy and protein in Galbi-tang and protein and Ca in Sullung tang are more than the recommended allowance at a meal. Amounts of Ca in Galbi-tang and energy in Sullung tang are less than the recommended. The amounts of energy and protein in Pibimbap, Pulkogi and Naeng Myon except protein in Pulkogi are short of the recommended at a meal. And amounts of vitamin C in Pibimbap are short of the recommended, too. The content of carbohydrate in Korean traditional cookies is the highest one comparing to others.
Contents of crude fat in Gangjurig Parksan and Dasik which are made up of sesame, black sesame and pine nuts are higher than that of other Korean traditional cookies. Acid value and peroxide value in all Gangjung Yoomilkwa and Sanja except the peroxide value in one Sanja product, are not in the excess of standard of peroxide value and acid value. The standard are 600meq/kg and 3 for peroxide value and acid value respectively, in oil treated foods.
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