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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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 Abstract
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.
 Keywords
Bibimbab;Acanthopanacis cortex;Kalopanax pictus;Aralia elata;nutritional estimation;
 Language
Korean
 Cited by
1.
참빗살나무 어린 순의 영양 성분 분석,강민승;김소영;이연희;최제월;백오현;한혜경;김세나;김정봉;박홍주;조영숙;

동아시아식생활학회지, 2011. vol.21. 6, pp.918-923
2.
염장조건에 따른 오가피 및 참죽 순의 품질특성 변화,김선화;장세영;정용진;

한국식품저장유통학회지, 2012. vol.19. 4, pp.501-509 crossref(new window)
3.
염장조건에 따른 엄나무와 두릅 순의 품질특성,장세영;김선화;성나혜;윤경영;우상철;정용진;

한국식품저장유통학회지, 2012. vol.19. 2, pp.193-200 crossref(new window)
4.
엄나무와 참죽 햇순의 blanching 조건 및 해동방법에 따른 관능품질 특성,김민하;박서연;정용진;윤경영;

한국식품저장유통학회지, 2012. vol.19. 2, pp.201-208 crossref(new window)
5.
친환경 유기질 비료 시용이 참당귀의 생육과 수량에 미치는 영향,김영국;안태진;여준환;허목;박영심;차선우;송범헌;이경아;

한국약용작물학회지, 2014. vol.22. 2, pp.127-133 crossref(new window)
1.
Sensory Properties of Kalopanax pictus and Cedrela sinensis Shoots under Different Blanching Conditions and with Different Thawing Methods, Korean Journal of Food Preservation, 2012, 19, 2, 201  crossref(new windwow)
2.
Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment, Journal of the Korean Society of Food Culture, 2014, 29, 5, 444  crossref(new windwow)
3.
Quality Characteristics of Kalopanax pictus and Aralica elata Shoot according to Their Salt Conditions, Korean Journal of Food Preservation, 2012, 19, 2, 193  crossref(new windwow)
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