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KMID : 1024420130170040369
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Food Engineering Progress
2013 Volume.17 No. 4 p.369 ~ p.376
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Studies on the Nutrient Contents of Main Dishes Depending on the Amount of Cooking
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Kim Kyung-Mi
Park Hye-Young
Jin Ho-Jun
Kim Gi-Chang
Kim Jin-Sook
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Abstract
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The nutritional information of ingredients only shows an analysis of the nutrient contents before cooking andchanges of the nutrients during preparation are not considered. Therefore, changes in the quantity of nutrients indishes depend on the amount of cooking. Nine main dishes were selected and their proximate compositions, min-erals, and vitamins were analyzed of them in 4 and 100 people amounts of cooking. There were differences of nutri-ent contents depending on how the various main dishes were cooked. In general, protein, lipid, and ash contentswere similar but there were differences between the uncooked and cooked conditions of certain main dishes in termsof some mineral and vitamin contents. The mineral and vitamin contents of the main dishes were different depend-ing on the amount of cooking. Furthermore, it would be desirable to investigate differences of nutrient contentsbetween large scale and small scale meal preparation of various main and side dishes
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KEYWORD
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main dishes, nutrient contents, cooking amount
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