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KMID : 1134820210500111188
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 11 p.1188 ~ p.1196
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Contents of Selected Vitamin B and Vitamin C in Noodles, Snacks and Breads Consumed in Korea
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Shin Hee-Yoon
Kim Byung-Hee
Kim Min-Hee
Kim Young-Hwa
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Abstract
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The purpose of this study was to investigate the content of water-soluble vitamins, such as vitamins B1, B2, B3, B5, B6, B7, and C in processed noodles, bread, and snacks consumed in Korea. It was observed that the highest content of vitamin B1 was 1.115 mg/100 g in tortilla, and instant udon showed the highest content of vitamin B2 (0.840 mg/100 g). The highest content in vitamin B3 was 3.928 mg/100 g in the gangnaengi, and ppeongtwigi contained the highest content of vitamin B5 (19.195 mg/100 g). Vitamin B6 was not detected in most processed noodles, bread, and snacks, with the exceptions being carbonara spaghetti, rose cream spaghetti, and crackers. Muffins showed the highest content of vitamin B7 (9.124 μg/100 g) and potato chips contained the highest levels of vitamin C (35.936 mg/100 g). In addition, the analysis method of each water-soluble vitamin was verified. These results provide reliable data on the selected vitamin B, and vitamin C content of processed noodles, bread, and snacks consumed in Korea.
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KEYWORD
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noodles, snacks, bread, water-soluble vitamins, method validation
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