|
KMID : 1011620110270060815
|
|
Korean Journal of Food and Cookey Science
2011 Volume.27 No. 6 p.815 ~ p.823
|
|
|
Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling
|
|
한혜경:Han Hye-Kyung
강민승:Kang Min-seung/나종민:Na Jong-min/윤현녀:Yoon Hyun-Nye/김수연:Kim Su-Yeon/김세나:Kim Se-Na/김정봉:Kim Jung-Bong/박홍주:Park Hong-Ju/조영숙:Jo Young-Suk/김소영:Kim So-Young
|
|
|
Abstract
|
|
|
This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant.
Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were 0.69 ㎍ and 2.22 ㎍, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from 297.3 ㎍/mg was slightly decreased to 253.3 ㎍/mg by boiling.
|
|
|
KEYWORD
|
|
|
spaghetti squash, proximate compositions, minerals, vitamins, amino acids
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|