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Development of Haetsun Bibimbab and Its Nutritional Estimation
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 2,  2011, pp.191-198
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.2.191
 Title & Authors
Development of Haetsun Bibimbab and Its Nutritional Estimation
Kim, Min-Ha; Jang, Hye-Lim; Kim, Nam-Jo; Jang, Se-Young; Jeong, Yong-Jin; Yoon, Kyung-Young;
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This study was performed for development of Haetsun Bibimbam as local food and estimated nutritional value of Haetsun Bibimbam. Preference on Bibimbab materials of 503 subjects was surveyed to select ingredients of Haetsun Bibimbab except for Haetsun vegetables. As results of survey, soybean sprout, carrot, shiitake mushroom, and green pumpkin were selected as ingredients of Haetsun Bibimbab. Overall preference of Haetsun Bibimbab made by the ratio of 1:1 of selected ingredients : Haetsun vegetables and 1:1:1 of Acanthopanacis cortex : Kalopanax pictus : Aralia elata was the highest among the samples. As a results of nutritional estimation, total amount and calorie of Haetsun Bibimbab were 404 g and 463.7 kcal, respectively. It contained 16.48 g of protein. 13.99 g of fat, 75.93 g of carbohydrate and 3.1 g crude fiber. The mineral contents of Haetsun Bibimbab shows 91.11 mg of calcium, 133.91 mg of phosphorous, 2.66 mg of iron, 1.314.66 mg of sodium and 444.791 mg of potassium.
Bibimbab;Acanthopanacis cortex;Kalopanax pictus;Aralia elata;nutritional estimation;
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