한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제32권4호
  • /
  • Pages.517-523
  • /
  • 2016
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

생감자와 삶은 감자의 식품성분 비교

Food Composition of Raw and Boiled Potatoes

  • 김영섭 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김소민 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김세나 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김행란 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김상천 (농업기술실용화재단 분석검정본부) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 최용민 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과)
  • Jin, Yong-Xie (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA)) ;
  • Kim, So-Min (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA)) ;
  • Kim, Se-Na (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA)) ;
  • Kim, Haeng-Ran (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA)) ;
  • Kim, Sang-Chion (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer) ;
  • Hwang, Jinbong (Food Analysis Center, Korea Food Research Institute) ;
  • Choi, Youngmin (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA))
  • 투고 : 2016.06.23
  • 심사 : 2016.07.25
  • 발행 : 2016.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

키워드

참고문헌

  1. AOAC. 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington DC, USA. Method 985.29.
  2. Cappuccio FP, MacGregor GA. 1991. Does potassium supplementation lower blood pressure? A meta-analysis of published trials. J Hypertens 9(5):465-473. https://doi.org/10.1097/00004872-199105000-00011
  3. Cheigh CI, Lee JH, Chung MS. 2012. Effects of soft steam treatments on quality characteristics of potatoes. Korean J Food Nutr 25(1):50-56. https://doi.org/10.9799/ksfan.2012.25.1.050
  4. Choi HD, Lee HC, Kim SS, Kim YS, Lim HT, Ryu GH. 2008. Nutrient components and physicochemical properties of new domestic potato cultivars. Korean J Food Sci Technol 40(4):382-388.
  5. Friedman M. 1996. Nutritional value of proteins from different food sources. A review. J Agric Food Chem 44(1):6-29. https://doi.org/10.1021/jf9400167
  6. Jang HL, Hong JY, Kim NJ, Kim MH, Shin SR, Yoon KY. 2011. Comparison of nutrient components and physicochemical properties of general and colored potato. Korean J Hort Sci Technol 29(2):144-150.
  7. Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem 153:101-108. https://doi.org/10.1016/j.foodchem.2013.12.047
  8. Kolasa KM. 1993. The potato and human nutrition. Amer J Potato Res 70(5):375-384. https://doi.org/10.1007/BF02849118
  9. Korean Statistical Information Service (KOSIS). 2016. Available from: http://kosis.kr/statisticsList/statisticsList_01List.jsp?vwcd=MT_ZTITLE&parmTabId=M_01_01#SubCont. Accessed May 13, 2016.
  10. Kwon OY, Kim HJ, Oh SH, Lee JH, Kim HC, Yoon WK, Kim HM, Park CS, Kim MR. 2006. Nutrient composition of domestic potato cultivars. J East Asian Soc Dietary Life 16(6):740-746.
  11. Kwon, OY, Kim MY, Son CW, Liu XW, Kim HC, Yoon WK, Kim HM, Kim MR. 2008. Protein and amino acid composition of domestic potato cultivars. J Korean Soc Food Sci Nutr 37(1):117-123. https://doi.org/10.3746/jkfn.2008.37.1.117
  12. Lee JS, Park SJ, Kim JS, Choi MK, Lim HT, Kang MH. 2009. Physico-chemical characteristics of atlantic and Bora Valley potato. Korean J Food Nutr 22(1):92-96.
  13. Lee YJ, Jeong JC, Yoon YH, Hong SY, Kim SJ, Jin YI, Nam JH, Kwon OK. 2012. Evaluation of quality characteristics and definition of utilization category in Korean potato (Solanum tuberosum L.) cultivars. Korean J Crop Sci 57(3):271-279. https://doi.org/10.7740/kjcs.2012.57.3.271
  14. Mattila P, Salo-Vaananen P, Konko K, Aro H, Jalava T. 2002. Basic composition and amino acid contents of mushrooms cultivated in Finland. J Agric Food Chem 50(22):6419-6422. https://doi.org/10.1021/jf020608m
  15. Ministry of Food and Drug Safety. 2012a. Korean food standards codex. Korean Food Industry Association, Seoul, Korea. pp 3-9.
  16. Ministry of Food and Drug Safety. 2012b. Korean food standards codex. Korean Food Industry Association, Seoul, Korea. pp 55-63.
  17. Park SJ, Kwon MS, Shin KY, Rha YA. 2014. Comparison of nutritional components and physicochemical properties of small colored potatoes and small regular potatoes. Korean J Culin Res 20(3):80-89.
  18. Seol HG, Ko YJ, Kim EJ, Lee GL, Kim DG, Lee JO, Ahn KM, Ryu CH. 2012. Allergenicity change of soybean proteins by thermal treatment method. J Life Sci 22(4):524-531. https://doi.org/10.5352/JLS.2012.22.4.524
  19. Soon HK, Kang ST, Jung HO, Lee JJ. 2013. Changes in physicochemical properties of Peucedanum japonicum Thunb. after blanching. Korean J Food Preserv 20(5):628-635. https://doi.org/10.11002/kjfp.2013.20.5.628
  20. Suter PM. 1998. Potassium and hypertension. Nutr Rev 56(5):151-153.
  21. Varo P, Veijalainen K, Koivistoinen P. 1984. Effect of heat treatment on the dietary fibre contents of potato and tomato. Int J Food Sci Technol 19(4):485-492. https://doi.org/10.1111/j.1365-2621.1984.tb00372.x
  22. Yoo YJ. 1985. Comparison of microwave and conventional cooking methods on the nutritional composition of potatoes-(1) Changes of proximate composition, minerals and water-soluble vitamins. J Korean Soc Food Sci Nutr 14(2):171-176.

피인용 문헌

  1. 국내산 퀴노아의 조리방법에 따른 영양성분 비교 vol.33, pp.2, 2020, https://doi.org/10.9799/ksfan.2020.33.2.117