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Nutritional Components of Yanggeng Prepared by Different Ratio Pumpkin  

Jung Bok-Mi (Dept. Food Science and Nutrition, Yosu National University)
Publication Information
Korean journal of food and cookery science / v.20, no.6, 2004 , pp. 614-618 More about this Journal
Abstract
This study was performed to investigate the nutritional components of yanggeng prepared with different amounts of pumpkin. Three yanggeng products were made, consisting of 87 (sample A), 90 (sample B) and $93\%$ (sample C) pumpkin paste, with the addition of agar, sugar, corn syrup and salt. The amino acids, vitamin E, sugars and mineral contents of the yanggeng were also examined. With regard to the amino acids content of the pumpkin yanggeng those of glutamic and aspartic acid were the highest in all three products. The vitamin E concentration was significantly higher in sample C than those in samples A and B. The glucose and galactose contents were higher in sample C than in samples A and B, whereas the fructose and lactose contents were higher in sample A than in samples A and B. The calcium, magnesium, potassium and sodium contents were higher in sample C than in the other two samples, whereas the zinc and manganese contents were higher in sample A than the other two samples. The potassium content of the pumpkin yanggeng was the highest of the tested minerals.
Keywords
pumpkin; yanggeng; amino acids; minerals; free sugars; vitamin E;
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