Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 10 Issue 2
- /
- Pages.258-262
- /
- 1978
- /
- 0367-6293(pISSN)
Studies on the Constituents of the Chicory Root
치코리뿌리 성분(成分)에 관(關)한 연구(硏究)
- Kim, Taik-Young (Sogang University) ;
- Yoon, Young-Jin (National Industrial Research Institute) ;
- Lee, Kyung-Woong (Sogang University)
- Published : 1978.04.30
Abstract
Proximate composition, minerals and fatty acid in dried chicory root (moisture content 7.0%) are analyzed and subsequent results are as follows: Crude protein, crude fat, crude fiber, total sugar and ash content in chicory root are 8.6%, 1.6 %, 6.9%, 58.5% and 4.2%, respectively. Mineral content of Ca, P, Fe, Mg and Si in the root are 1,560, 180, 10,600 and 180 mg%, respectively. Other minerals such as K, Na, Al, Zn, Ag, Cu and Ti are also determined. Unsaturated fatty acid content in total fat of the root is 65.4%, Particularly high in linoleic acid. Uridine-5'-diphospho-glucose, as sole nucleotide-sugar in the root, was detected.
Keywords