단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교 (Changes of Nutrient Composition and Retention Rate of Sweet Pepper by Different Types and Blanching Method)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 32권 / 4호 / 433 ~ 440페이지
· 저자명 : 김홍균, 황진봉, 김세나, 최용민, 김소민, 한혜경, 양미란, 김행란

초록

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched (100°C, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate (47.89 μg/100 g) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate (44.96 μg/100 g). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

영어초록

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched (100°C, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate (47.89 μg/100 g) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate (44.96 μg/100 g). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

참고자료

· 없음