동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제13권4호
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- Pages.326-333
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- 2003
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
조리 방법에 따른 김의 색도와 무기 성분 함량 변화
Changes of Chromaticity and Mineral Contents of Laver Dishes using Various Cooking Methods
초록
The purpose of this study was to investigate the effect of various cooking methods(roasted, salad, deep-fried seasoned-roasted and commercial laver) on mineral contents, color and sensory evaluation of laver. The contents of mineral of dried laver by various cooking methods were analyzed using the Inductively Coupled Plasma(ICP) system. The results were summarized as follows : The content of crude protein, moisture, ash and crude fat in dried laver were 35.1%, 10.6%, 9.7% and 0.8%, respectively. Among the minerals of dried laver, the content of poassium was the highest (2268.0mg/100g d.w.) and those of calcium and iron were comparatively high (495.1mg/100g, 13.5mg/100g). Ca/P ratio of dried laver was about 1:1 levels. Among various laver dishes, the total mineral content was the highest in the roasted laver, but low in the deep-fried laver. Among color values by cooking methods, "L(lightness)" and " - a(greenness)" values were the highest in the roasted laver, and "b(yellowness)" was the highest in the deep-fried laver. The seasoned-roasted laver was highly scored by the sensory evaluation.