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국내 식품 중 밥류와 국(탕) 및 찌개류의 수용성 바이타민 B 1, B 2, 그리고 B 3 함량 검토Investigation of water-soluble Vitamin (B1, B2, and B3) content in various rice, soups, and stews produced in Korea
- Other Titles
- Investigation of water-soluble Vitamin (B1, B2, and B3) content in various rice, soups, and stews produced in Korea
- Authors
- Kim, D.-S.; Kim, H.S.; Hong, S.J.; Cho, J.-J.; Choi, M.; Heo, S.U.; Lee, J.; Chung, H.; Shin, E.-C.
- Issue Date
- Aug-2018
- Publisher
- 한국식품과학회
- Keywords
- Database; Rices; Soups; Stews; Water-soluble vitamin
- Citation
- Korean Journal of Food Science and Technology, v.50, no.4, pp 362 - 370
- Pages
- 9
- Indexed
- SCOPUS
KCI
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 50
- Number
- 4
- Start Page
- 362
- End Page
- 370
- ISSN
- 0367-6293
- Abstract
- A conventional Korean meal includes rice, soups, and stews. The current study investigated the content of water-soluble vitamins B1(thiamin), B2(riboflavin), and B3(niacin) in rice, soups and stews. Reliability of the method used in this study was confirmed based on a control chart. Rice contained 0.007-1.270 mg/100 g of thiamin, 0.010-0.172 mg/100 g of riboflavin, and 0.031-7.582 mg/100 g of niacin. Soups contained 0.036-0.586 mg/100 g of thiamin, 0.008-0.187 mg/100 g of riboflavin, and 0.026-9.456 mg/100 g of niacin. Stews contained 0.004-0.704 mg/100 g of thiamin, 0.022-0.214 mg/100 g of riboflavin, and 0.047-13.118 mg/100 g of niacin. Results of this study may be utilized as a basic database for nutritional content of a Korean meal. ? The Korean Society of Food Science and Technology.
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Collections - 농업생명과학대학 > 식품공학부 > Journal Articles
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