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Investigation of water-soluble vitamin (B1, B2, and B3) content in various rice, soups, and stews produced in Korea

국내 식품 중 밥류와 국(탕) 및 찌개류의 수용성 바이타민 B1, B2, 그리고 B3 함량 검토

  • Kim, Da-Som (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Hoe Sung (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hong, Seong Jun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Jin-Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Choi, Mijung (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Heo, Seong Uk (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Jookyeong (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Chung, Haejung (Department of Korean Culinary Arts, Jeonju University) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 김다솜 (경남과학기술대학교 식품과학부) ;
  • 김회성 (경남과학기술대학교 식품과학부) ;
  • 홍성준 (경남과학기술대학교 식품과학부) ;
  • 조진주 (경남과학기술대학교 식품과학부) ;
  • 최미정 (경남과학기술대학교 식품과학부) ;
  • 허성욱 (경남과학기술대학교 식품과학부) ;
  • 이주경 (경남과학기술대학교 식품과학부) ;
  • 정혜정 (전주대학교 한식조리학과) ;
  • 신의철 (경남과학기술대학교 식품과학부)
  • Received : 2018.05.23
  • Accepted : 2018.07.24
  • Published : 2018.08.31

Abstract

A conventional Korean meal includes rice, soups, and stews. The current study investigated the content of water-soluble vitamins $B_1$ (thiamin), $B_2$ (riboflavin), and $B_3$ (niacin) in rice, soups and stews. Reliability of the method used in this study was confirmed based on a control chart. Rice contained 0.007-1.270 mg/100 g of thiamin, 0.010-0.172 mg/100 g of riboflavin, and 0.031-7.582 mg/100 g of niacin. Soups contained 0.036-0.586 mg/100 g of thiamin, 0.008-0.187 mg/100 g of riboflavin, and 0.026-9.456 mg/100 g of niacin. Stews contained 0.004-0.704 mg/100 g of thiamin, 0.022-0.214 mg/100 g of riboflavin, and 0.047-13.118 mg/100 g of niacin. Results of this study may be utilized as a basic database for nutritional content of a Korean meal.

Keywords

water-soluble vitamin;rices;soups;stews;database

Acknowledgement

Supported by : 식품의약품안전처

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