영암대봉감 가공품의 영양성분 특성

• 영문명: Characteristic in Nutritional Components of Processed Products from Yeongam Daebong Persimmon
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 유수연(Su Yeon You) 정현정(Hyun Jung Chung)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第24輯, 11~21쪽, 전체 11쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2014.12.30

영문 초록

The nutritional components of processed products (malaengyi, dried persimmon and puree) from Yeongam Daebong persimmon were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (β-carotene and lycopene), free sugars (glucose, fructose and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid and succinic acid), tannic acid, total phenolic compounds and flavonoids. The processed products of Yeongam Daebong persimmon exhibited the significant difference in nutritional components. The insoluble dietary fibers, β-carotene, lycopene, fructose, xylitol, sorbitol, iron, zinc, calcium, malic acid and total phenolic compounds were present at high levels in Daebong persimmon puree as compared to malraengyi and dried persimmon. On the other hand, malraengyi was rich in crude fat, crude protein, crude ash, glucose, fructose, sucrose, xylitol, sodium, magnesium, potassium, citric acid and succinic acid. The dried persimmon had higher content in mannitol, magnesium, manganese, iron, tartaric acid and tannin.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

Ⅴ. 감사의 글

참고문헌

키워드

Daebong persimmon processed products nutritional components dried persimmon malraengyi puree