|
KMID : 1134819960250040649
|
|
Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.649 ~ p.653
|
|
|
Studies on Nutritional Compositions of the Jehotang - 1. Proximate Composition, Free Sugars, Amino Acids, Fatty Acids and Mineral Contents
|
|
Yun Shook-Ja
Jo Hoo-Jong
|
|
|
Abstract
|
|
|
|
This study was carried out to quantitate the proximate composition of free sugars, amino acids, fatty acids, and minerals contents in Jehotang. The analysis of overall chemical components of Jehotang indicates that it contains 22.40% of moisture, 1.31% of crude protein, 1.24% of crude fat, 0.80% of ash and 74.25% of carbohyderate. The pH of the Jehotang was 3.2. The sugar content was relatively high. Among the identified extractable free sugars were 15.3% of fructose, 13.6% of glucose, 0.42% of sucrose, 1.18% of maltose, and a trace of isomaltose. No raffinose, maltotriose and melezitose were detected. In amino acid composition of the Jehotang, leucine was the highest with the content of 9.6㎎, followed by arginine, valine, and phenylalanine. The ratio of essential/total amino acid was 40.4%. Fatty acid content, which occupies 1.24%, can be classified into 4 kinds. Major ones, in order of quantity, are oleic acid(52.7%), linoleic acid(28.5%), palmitic acid(14.6%) and stearic acid(4.2%). Among the minerals, the amount of K was the highest with the level of 2430.5ppm, followed by Ca, Na, P, Mg, Fe, Mn, Zn and Cu.
|
|
|
KEYWORD
|
|
|
Jehotang, proximate composition, free sugars, amino acids, fatty acids, minerals
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|