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KMID : 1134820080370070879
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 7 p.879 ~ p.885
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A Study on Calorie and Proximate Components of Traditional Korea Gruel
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Yoon Sook-Ja
Hawer Woo-Derek
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Abstract
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This study was conducted to analyze 15 traditional Korean gruels for nutrient density using the Index of Nutrient Quality (INQ). The calorie of the gruels ranged from 148.8 (Daechujuk) to 294.1 kcal (Jatjuk) per serving size. The calorie in ’Jatjuk’ was the highest, covering 33.3% of Dietary Reference Intakes for Koreans (KDRI) per meal. The carbohydrate content was between 23.0 g (Dakjuk) and 52.1 g (Patjuk) per serving size. The average content of carbohydrate in gruels was 34.7±9.1 g per serving size which covers 24.4% of KDRI per meal. Among the 15 gruels, Patjuk contained the highest carbohydrate content (52.1 g per serving size, 36.7% of KDRI per meal). The highest nutrient density (INQ) of carbohydrate in gruels was Dachujuk (INQ 1.4). The protein content of the gruels was between 2.3 (Huinjuk) and 22.3 g (Dakjuk) per serving size. The average content of protein in gruels was 25.6% of KDRI per meal. Dakjuk contained the highest protein content (8.2±4.9 g per serving size) and followed by Dakjuk (INQ 2.5), Guljuk (INQ 1.5) and Kongjuk (INQ 1.3) in nutrient density (INQ) of protein. The fat content of the gruels were between 0.3 (Daechujuk) and 17.8 g (Jatjuk) per serving size. The average content of fat in gruels was 17.8±0.12 g per serving size which showed 21.1% of KDRI per meal. Among the gruels, Jatjuk contained the highest fat (17.8±0.12 g per serving size, 77.4% of KDRI per meal). In order of the high nutrient density (INQ) of protein, Jatjuk (INQ 2.4) was followed by Heugimjajuk (INQ 1.5) and Kongjuk (INQ 1.5).
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KEYWORD
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gruel, proximatecomponents, nutrientcontent, indexofnutritionalquality(INQ)
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