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KMID : 1134820090380020166
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 2 p.166 ~ p.176
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Nutritional Constituent Analysis of Korean Chestnuts
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Seo Dong-Joo
Kim Dae-Jung
Choe Myeon
You Jin-Kyoun
Chung Mi-Ja
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Abstract
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Eighteen Korean chestnut cultivars were collected from various places and the proximate compositions, dietary fiber, amino acid and free sugar contents in three parts (whole kernel, white kernel, yellow kernel) of eighteen Korean chestnut cultivars were analyzed. The white kernel of Chukfa and the yellow kernel of Ipyung contained the highest amount of moisture and crude protein, respectively. Carbohydrate content of whole kernel showed a range of and crude ash content of whole kernel showed a range of . The amount of crude lipid was the highest in Byunggo. The amount of dietary fiber in Kwangeun, Daebo, Parkmi 1 ho, Yooma and Pyeonggi were higher than that of other Korean chestnut cultivars. Seventeen amino acids were detected. Major amino acids of the various chestnuts were aspartic acid and leucine. The amount of amino acids was higher in Ichui, Ipyung and Pyeonggi but was lower in Dantaek and Sandae than that of other samples. The major free sugar in the chestnuts was glucose. The free sugar amount of yellow kernels was higher than the white kernels.
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KEYWORD
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chestnut, dietary fiber, amino acids, free sugars
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