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http://dx.doi.org/10.9799/ksfan.2014.27.4.732

Evaluation of the Nutritional Value of Traditional Korean Noodles through Energy Density and Diversity  

Yang, YoonKyoung (Dept. of Food and Nutrition, Soongeui Women's University)
Kim, SungOk (Dept. of Hotel Culinary Art, Tongwon University)
Kim, Juhyeon (Dept. of Hotel Culinary Art, Division of Tourism, Dong Seoul College)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.4, 2014 , pp. 732-741 More about this Journal
Abstract
Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed $1.87{\pm}0.93kcal/g$ (Korean noodles), $2.42{\pm}1.08kcal/g$ (western noodles) and $1.84{\pm}0.84kcal/g$ (other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.
Keywords
Korean noodles; DVS; DDS; energy density;
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