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Quality Characteristics of Functional Health Sunsik for Diabetes Mellitus  

Kim Jun-Han (Dept. of Food Science and Nutrition, Sangju National University)
Park Pil-Sook (Dept. of Food Science and Nutrition, Sangju National University)
Moon Hye-Kyung (Technology Innovation Center, Sangju National University)
Lee Won-Young (Dept. of Food Engineering, Sangju National University)
Kim Jong-Kuk (Dept. of Food Science and Nutrition, Sangju National University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 557-564 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of functional health sunsik for diabetes mellitus. Nutrient compositions of commercial sunsik was consist of carbohydrate by grains, but sunsik for diabetes mellitus was lower carbohydrate content ratio and higher protein content ratio($19.35\%$), respectively. The sucrose content was highest in free sugars of sunsik, Oganic acids in sunsik were composed of malic acid, tartaric acid, oxalic acid and citric acid. Free amino acids of diabetes mellitus sunsik were predominantly contented 154.32 mg/100g of serine, 151.87 mg/100g of alanine and 100.00 mg/100g of glutamic acid, respectively. Main fatty acid, linoleic acid content was high $39.48\%$ in diabetes mellitus sunsik. Minerals like Ca, Mg, K, Na and Fe were found to contained in sunsik. The minerals contained most in diabetes mellitus sunsik were 332.25 mg/100g of Ca, 246.73 mg/100g of Mg, 219.95 mg/100g of K, 203.26 mg/100g of Na and 9.39 mg/100g of Fe. Total phenolics content of diabetes mellitus sunsik was high contained 436.10 mg/100g. Antioxidant activity(Electron Donating Ability($\%$)) was lower $26.75\%$ in diabetes mellitus sunsik than $70.57\%$ in a-tocopherol(400 ppm). Sensory evaluation score of in diabetes mellitus sunsik was high in cooked taste(3.4) and overall acceptance(3.4).
Keywords
sunsik; nutrient compositions; fatty acid; mineral; antioxidant activity;
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