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Studies on the Nutritional Composition and Storage Stability of Weaning Food Manufactured in Korea  

김동한 (일동 후디스(주))
이성갑 (국립 한경대학교 식품공학과 식품생물산업연구소)
손종연 (국립 한경대학교 식품공학과 식품생물산업연구소)
Publication Information
The Korean Journal of Food And Nutrition / v.16, no.1, 2003 , pp. 1-6 More about this Journal
Abstract
This study was attempted to analyze nutritional composition and nutritional balance of domestic and affiliated company of foreign group weaning food. The results were as follows: The proximate compositions were 61%∼70% carbohydrate, 14%∼16% protein, 2.5%∼3.2% ash and 8%∼15% lipid. Leucine content was the highest among all essential amino acids in all test weaning foods. The P/S and linoleic acid / linolenic acid ratio of domestic weaning foods were higher than those of affiliated company of foreign group weaning food. The peroxide values of H, M, S and N product were 13.9 meq/kg oil, 1.1 meq/kg oil, 5.4 meq/kg oil and 14.8 meq/kg oil, respectively.
Keywords
weaning food; essential amino acids; peroxide value;
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