Quality Characteristics of Functional Health Sunsik for Diabetes Mellitus

당뇨병환자를 위한 기능성 건강선식의 품질특성

  • Kim Jun-Han (Dept. of Food Science and Nutrition, Sangju National University) ;
  • Park Pil-Sook (Dept. of Food Science and Nutrition, Sangju National University) ;
  • Moon Hye-Kyung (Technology Innovation Center, Sangju National University) ;
  • Lee Won-Young (Dept. of Food Engineering, Sangju National University) ;
  • Kim Jong-Kuk (Dept. of Food Science and Nutrition, Sangju National University)
  • Published : 2004.12.01

Abstract

This study was conducted to investigate the quality characteristics of functional health sunsik for diabetes mellitus. Nutrient compositions of commercial sunsik was consist of carbohydrate by grains, but sunsik for diabetes mellitus was lower carbohydrate content ratio and higher protein content ratio($19.35\%$), respectively. The sucrose content was highest in free sugars of sunsik, Oganic acids in sunsik were composed of malic acid, tartaric acid, oxalic acid and citric acid. Free amino acids of diabetes mellitus sunsik were predominantly contented 154.32 mg/100g of serine, 151.87 mg/100g of alanine and 100.00 mg/100g of glutamic acid, respectively. Main fatty acid, linoleic acid content was high $39.48\%$ in diabetes mellitus sunsik. Minerals like Ca, Mg, K, Na and Fe were found to contained in sunsik. The minerals contained most in diabetes mellitus sunsik were 332.25 mg/100g of Ca, 246.73 mg/100g of Mg, 219.95 mg/100g of K, 203.26 mg/100g of Na and 9.39 mg/100g of Fe. Total phenolics content of diabetes mellitus sunsik was high contained 436.10 mg/100g. Antioxidant activity(Electron Donating Ability($\%$)) was lower $26.75\%$ in diabetes mellitus sunsik than $70.57\%$ in a-tocopherol(400 ppm). Sensory evaluation score of in diabetes mellitus sunsik was high in cooked taste(3.4) and overall acceptance(3.4).

당뇨병환자를 위한 건강기능성 선식을 개발하고 그의 품질특성을 조사하였다. 선식제품의 영양학적 성분은 대부분 곡류를 주원료로 사용하나 당뇨선식의 경우는 탄수화물의 함량이 상대적으로 낮은 수준이었으나 반대로 단백질함량이 $19.35\%$로 상대적으로 높은 함량을 나타내었다. 당뇨선식의 열량영양소 비율은 단백질 $19\%$, 지질 $22\%$, 당질 $59\%$로, 일반 당뇨환자식의 열량영양소 권장 배분비율인 단백질 $15{\sim}20\%$, 지질 $20{\sim}25\%$, 당질 $55{\sim}60\%$과 일치되게 조성되어졌다. sucrose함량은 선식제품에 있어 가장 높은 함유량을 나타내는 것으로 확인되었다. 주요 유기산으로는 malic acid와 tartaric acid, oxalic acid, citric acid 등이 확인되었고, 당뇨선식제품의 유리아미노산으로 serine이 154.32 mg/100g, alanine이 151.87 mg/100g, glutamic acid함량은 100.00 mg/100g순으로 높은 함량을 나타내었다. 주요 지방산으로는 Linoleic acid의 함량은 당뇨선식제품에 $39.48\%$로 높은 함유량을 보였다. 무기질로는 Ca함량은 332.25 mg/100g로 높은 함량을 보였고, Mg함량은 246.73 mg/100g으로, K과 Na의 함량은 각각 219.95 mg/100g과 203.26 mg/100g으로, Fe함량은 9.39 mg/100g을 나타내었다. 총페놀 함량은 436.10 mg/100g으로 많은 함유량을 보였으며, 전자공여능은 당뇨선식제품이 $26.75\%$로 기존의 항산화제인 a-tocopherol 400ppm 농도의 $70.57\%$ 보다는 낮은 항산화활성을 보였다. 관능적 품질 특성을 평가한 결과는 고소한 맛에서 3.4로 높은 관능적 점수를 얻었다. 위의 결과를 종합해 볼 때 선식재료의 영양적 성분과 기호적 특성 등이 적절하게 조화를 형성함으로써 선식제품 특유의 색과 맛을 가지는 건강기능성 당뇨선식 제품을 제조할 수 있을 것으로 판단된다.

Keywords

References

  1. Seo, J.S., Bang, B.H. and Yeo, I.B. (2001) Effect of improve obesity with sprout raw grains and vegetable. Korean J. Food & Nutr., 14, 150-160
  2. Kim, C.S. Studies on the effects of functional foods on obesity reduction. Kunkuk University, Master's thesis
  3. Park, B.M (2001) The effect of antioxidant activity and Nutrition composition of uncooked food. Kyungpook National University, Master's thesis
  4. Kil, J.H. (2001) Studies on cancer preventive raw diet. Pusan National University, Master's thesis
  5. Lee, M.R. (2001) Difference of dietary behavior, nutritional status and health status of whole grains formula dieters and non-dieters. Ewha Women's University, Master's thesis
  6. Park, M.H. (2002) The status of uncooked food industry and its future. Food Industry And Nutrition, 7, 1-3
  7. Yoon, O.H. (2002) The effect of uncooked food for human health. Food Industry And Nutrition, 7, 4-10
  8. Lee, S.Y. (2002) Manufacture processing of uncooked food on the market. Food Industry And Nutrition, 7. 11-15
  9. Hwang, J.K. (2002) Function of uncooked foods. Food Industry And Nutrition, 7, 16-19
  10. Park, S.H. and Han, J.H. (2003) The effects of uncooked powdered food on nutrient intake, serum lipid level, dietary behavior and health index in healthy women. The Korean Journal of Nutrition, 36, 49-63
  11. Ha, T.Y. and Kim, N.Y. (2003) The effects of uncooked grains and vegetables with mainly brown rice on weight control and serum components in korean overweight/obese female. The Korean Journal of Nutrition, 36, 183-190
  12. Han, J.Y. and Park, S.H. (2003) The effects of uncooked powdered food on nutrient intake, body fat and serum lipid compositions in hyperlipidemic patients. The Korean Journal of Nutrition, 36, 589-602
  13. Kim. D.H., Song, H.P., Byun, MW., Cha, B.S. and Shin, M.G. (2002) Effects of fermentation to improve hygienic quality of powdered raw grains and vegetables raw grains and vegetables using lactobacillus sp. isolated from kimchi. J. Korean Soc. Food Sci. Nutr., 31, 765-769 https://doi.org/10.3746/jkfn.2002.31.5.765
  14. Park, J.Y., Yang, M.J., Jun, H.S., Lee, J.H., Bae, H.K and Park, T.S. (2003) Effect of raw brown rice and job's tear supplemented diet on serum and hepatic lipid concentrations, antioxidative system, and immune function of rats. J. Korean Soc. Food Sci. Nutr., 32, 197-206 https://doi.org/10.3746/jkfn.2003.32.2.197
  15. Kang, S.M., Shim, J.Y, Hwang, S.J., Hong, S.K, Chang, H.E. and Park, M.H. (2003) Effects of saengshik supplementation on health improvement in diet-induced hypercholesterolemic rats. J. Korean Soc. Food Sci. Nutr., 32, 906-912 https://doi.org/10.3746/jkfn.2003.32.6.906
  16. Song, M.G., Hong, S.G., Hwang, S.J., Park, O.J. and Park, M.H. (2003) Improve effects of saengshik on patient with fatty liver and hyperlipidemia in murine. The Korean Journal of Nutrition, 36, 834-840
  17. Park, J.S., Park, J.G., Kim, J. H., Yu, Y.G., Pyo, Y.H., Lee, MG., Sin, J.H., Hwang, S.J. and Park, M.H. (2003) The effect of natural food uptake for 6 months on physical fitness and lipids in blood of athletic player. The Korean Alliance for Health, Physical Education, Recreation, and Dance. 42. 883-893
  18. Han, Y.S and Chung, S.S. (2003) Constnner's recognition, nutrient composition and safety evaluation of commercial sunsik and saengsik. Korean J Food culture, 18, 235-243
  19. AOAC. (1990) Official Methods of Analysis. 15th ed. Association of official analytical chemists. Washington, DC, USA
  20. Wilson, A.M. and Work, T.M. (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci., 46, 300-304 https://doi.org/10.1111/j.1365-2621.1981.tb14589.x
  21. Oh, S.L., Kim, S.S., Min, B.Y and Chung, D.H. (1990) Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M., A acutilloba K, S. chinensis B. and A. sessiliflorunm S., Korean J Food Sci. Technol, 22, 76-81
  22. Lee, J.H. and Lee, S.R. (1994) Anaylsis of phenolic substances content in korean plant foods. Korean J Food Sci. Technol, 26, 310-316
  23. Kim, H.J., Jun, B.S., Kim, S.K, Cha, J.Y. and Cho, Y.S. (2000) Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorious L.). J. Korean Soc. Food Sci. Nutr., 29, 1127-1132
  24. Torel, J., Cillard, J. and Cillard, P. (1988) Antioxidant activity of flavonoids and reactivity with peroxy radical, Phytochem, 25, 383-386 https://doi.org/10.1016/S0031-9422(00)85485-0
  25. Zhang, H.L., Nagatsu, A., Watanabe, T., Sakakibara, J. and Okuyama, H. (1997) Antioxidative compounds isolated from safflower (Carthamus tinctorius L.) oil cake. Chern. Pharm. Bul., 45, 1910-1914 https://doi.org/10.1248/cpb.45.1910
  26. Nowak, K., Kujawa, R. and Zadernowski, R. (1992) Antioxidative and antibacterial properties of phenolic compounds in rapeseed. Fat Sci. Technol, 94, 149-152