태양열 오븐으로 제조한 영양바의 영양성분분석 (Nutrition Analyses of Nutrition Bar Cooked with a Solar Box-cooker)

서지정보

· 발행기관 : 한국생활과학회
· 수록지 정보 : 한국생활과학회지 / 25권 / 4호 / 487 ~ 495페이지
· 저자명 : 고광오, 김예정, 김희선

초록

The objectives of the study were to analyze and compare various nutrient contents in nutrition bars after cooking with a solar box-cooker (SBC) or conventional oven. The SBC was preheated for 30 min and the sample was cooked at 120℃ for 4 hours. The control sample was cooked with a conventional oven (CO) at 180℃ for 16 min. Macronutrients were analyzed by the AOAC method. Analyses of vitamin B1, niacin, vitamin B6 and vitamin C were conducted with HPLC, and isomers of vitamin E were analyzed by GC-FID. The mineral content was analyzed by ICP-AES. The contents of macronutrients, vitamin B1, vitamin B6, vitamin C and minerals did not show significant differences between samples cooked by SBC and CO. However, the content of niacin was significantly higher in the sample cooked with SBC (1.05 mg/100g) than in that cooked with CO (0.58 mg/100g). Among the analyzed vitamin E isomers, β- and δ-tocopherol were not detected. The contents of α- and γ-tocopherol and γ-tocotrienol were significantly higher in the sample cooked with SBC (103.43, 70.74, 56.14 mg/100 g, respectively) than in that with CO (47.87, 13.35, 10.34 mg/100 g, respectively). Our study finds that cooking nutrition bars in the SBC maintains the nutrient contents as well or better than conventional cooking using CO. However, further study of more food varieties is needed. Moreover, the content of riboflavin, which is known to be vulnerable to the light, must be analyzed as well.

영어초록

The objectives of the study were to analyze and compare various nutrient contents in nutrition bars after cooking with a solar box-cooker (SBC) or conventional oven. The SBC was preheated for 30 min and the sample was cooked at 120℃ for 4 hours. The control sample was cooked with a conventional oven (CO) at 180℃ for 16 min. Macronutrients were analyzed by the AOAC method. Analyses of vitamin B1, niacin, vitamin B6 and vitamin C were conducted with HPLC, and isomers of vitamin E were analyzed by GC-FID. The mineral content was analyzed by ICP-AES. The contents of macronutrients, vitamin B1, vitamin B6, vitamin C and minerals did not show significant differences between samples cooked by SBC and CO. However, the content of niacin was significantly higher in the sample cooked with SBC (1.05 mg/100g) than in that cooked with CO (0.58 mg/100g). Among the analyzed vitamin E isomers, β- and δ-tocopherol were not detected. The contents of α- and γ-tocopherol and γ-tocotrienol were significantly higher in the sample cooked with SBC (103.43, 70.74, 56.14 mg/100 g, respectively) than in that with CO (47.87, 13.35, 10.34 mg/100 g, respectively). Our study finds that cooking nutrition bars in the SBC maintains the nutrient contents as well or better than conventional cooking using CO. However, further study of more food varieties is needed. Moreover, the content of riboflavin, which is known to be vulnerable to the light, must be analyzed as well.

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