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Manufacture of Nutritionally Balanced 'Sunsik' for the Moderns: Its Quality Characteristics  

Kim, Jun-Han (Dept. of Food Nutrition, Sangju National University)
Park, Pil-Sook (Dept. of Food Nutrition, Sangju National University)
Kim, Jong-Kuk (Dept. of Food Nutrition, Sangju National University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 123-129 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of functional 'sunsik' as the nutritionally balanced diet for the moderns. The major nutrient of nutritionally balanced 'sunsik' was carbohydrate, while contained lower contents of protein and lipid than general 'sunsik'. Sucrose was the major free sugar of nutritionally balanced 'sunsik', and major organic acids were malic, tartaric, oxalic and citric acid. Free amino acids were predominantly serine, arginine, alanine and glutamic acid. Linolenic acid $(12.52\%)$ was contained in the nutritionally balanced 'sunsik'. Ca, Mg, K, Na and Fe were found as major minerals. Antioxidant activity was about $29\%$ compared to BHA and BHT(200 ppm), and about $40\%$ of $\alpha-tocopherol$(400 ppm). Sensory evaluation of nutritional balanced 'sunsik' gained higher sensory score in color, cooked aroma, flavor, chewiness and overall acceptance, compared to the general 'sunsik'.
Keywords
nutritionally balanced 'sunsik'; amino acid; mineral; antioxidant activity; sensory score;
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