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http://dx.doi.org/10.9799/ksfan.2019.32.6.589

Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea  

Jung, Ui-Hwan (Dept. of Food Science and Biotechnology, Chungbuk National University)
Cha, Seung-Hyeon (Dept. of Food Science and Biotechnology, Chungbuk National University)
Kim, Byung Hee (Dept. of Food and Nutrition, Sookmyung Women's University)
Yoon, Sung-Won (Dept. of Public Health Sciences, Graduate School, Korea University)
Kim, In Hwan (School of Biosystems and Biomedical Science, Korea University)
Chun, Jiyeon (Dept. of Food Science and Technology, Sunchon National University)
Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University)
Shin, Eui-Cheol (Dept. of Food Science, Gyeongnam National University of Science and Technology)
Seo, Dongwon (Food Analysis Center, Korea Food Research Institute)
Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
Lee, Junsoo (Dept. of Food Science and Biotechnology, Chungbuk National University)
Jang, Keum-Il (Dept. of Food Science and Biotechnology, Chungbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.32, no.6, 2019 , pp. 589-597 More about this Journal
Abstract
In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B1 and B2, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.
Keywords
high-frequency; processed food; bokkeumbap; nutrient composition database;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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