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http://dx.doi.org/10.23093/FSI.2017.50.4.82

A study on development and nutrient analysis of traditional food in the Sunchang area  

Jo, Gye-Beom (Korea Region Industry Institute)
Park, Sang-Hee (Korea Region Industry Institute)
Ryu, Doo-Young (Sunchang Agricultural Development & Technology Center)
Choi, Hyun-Sook (Department of Food Nutrition and Food Service, Chungcheong University)
Choi, Dubok (Biotechnology Lab. R & D, BK company)
Chung, Dong-Ok (Department of Food Service Culinary, Chodang University)
Publication Information
Food Science and Industry / v.50, no.4, 2017 , pp. 82-91 More about this Journal
Abstract
The purpose of this study was to investigate development and nutrient analysis of traditional food in the Sunchang area. A total 6 kinds of set tables was excavated from storytelling. Among set tables, taste and season food were the best in Sunchang gochujang hanjeongsik and Sunchang arirang season table. Shape color, smell, and commercialization possibility and differentiation were best in Sunchang arirang season table. Mole Ratio of sodium and potassium was 1:1 in Sunchang gochujang hanjeongsik and Sunchang arirang season table. The calcium contents in Sunchang gochujang hanjeongsik and Sunchang arirang season table were higher than other traditional foods. This result indicated that Sunchang gochujang hanjeongsik and Sunchang arirang season table are useful for traditional functional food. Also, it is highly suggested to make a database system about local food and standardization of traditional foods cookery.
Keywords
Sunchang traditional food; storytelling; sensory properties; popularization and marketing strategy; nutritional value;
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Times Cited By KSCI : 2  (Citation Analysis)
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