Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 2
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- Pages.269-275
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- 1989
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- 0367-6293(pISSN)
Comparative Studies on the Dietary Fiber, Amino Acids and Lipid Components of Yullmoo and Yeomjoo
율무와 염주의 식이섬유, 아미노산 및 지질 성분의 비교
- Woo, Ja-Won (Department of Food & Nutrition, Yonsei University) ;
- Lee, Mi-Suck (Department of Food & Nutrition, Yonsei University) ;
- Lee, Hee-Ja (Department of Food & Nutrition, Jungkyung Technical College) ;
- Kim, Hyong-Soo (Department of Food & Nutrition, Yonsei University)
- Published : 1989.04.01
Abstract
The study was conducted to compare the components such as proximate composition, total dietary fiber(TDF) content, acid detergent fiber(ADF) content, lignin, water binding capacity(WBC), amino acid composition and lipid components from brown Job's tears, dehulled Job's tears, brown Yeomjoo and bran of Job's tears. The results from this study are summerized as follows: Total dietary fiber(TDF) content of Job's tears, brown Job's tears, brown Yeomjoo and bran of Job's tears were 2.70%, 3.86%, 4.33% and 13.3% each. Water-binding capacity(WBC) of TDF and ADF were
현율무, 율무쌀, 율무겨 그리고 현염주를 시료로 하여 일반성분, 총 식이섬유 함량, acid detergent fiber 함량, lignin 함량, 수분 결합력, 아미노산 조성 및 중성지질 조성 등을 살펴보았다. 그 결과, 율무쌀의 총 식이섬유량은 2.70% 였고, 현율무는 3.86% 였으며 현염주는 4.33% 그리고 율무겨는 13.12%였다. Acid detergent fiber 양은 율무쌀이 1.81%로 가장 낮았고 현율무, 현염주는 각각 3.45%, 3.26%로 비슷한 값이었다. 율무겨에서 추출한 총 식이섬유와 acid detergent fiber 의 수분 결합력을 측정하여 비교한 바 총 식이섬유의 수분 결합력은