Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Nutritional Constituent Analysis of Korean Chestnuts

국내산 밤들의 영양성분 분석

  • Seo, Dong-Joo (Dept. of Plant Biotechnology, Division of Biotechnology, School of Bioscience and Biotechnology, Kangwon National University) ;
  • Chung, Mi-Ja (The Nutraceutical Bio Brain Korea 21 Project Group, Kangwon National University) ;
  • Kim, Dae-Jung (Dept. of Plant Biotechnology, Division of Biotechnology, School of Bioscience and Biotechnology, Kangwon National University) ;
  • You, Jin-Kyoun (Dept. of Plant Biotechnology, Division of Biotechnology, School of Bioscience and Biotechnology, Kangwon National University) ;
  • Choe, Myeon (Dept. of Plant Biotechnology, Division of Biotechnology, School of Bioscience and Biotechnology, Kangwon National University)
  • 서동주 (강원대학교 식물생명공학) ;
  • 정미자 (강원대학교 BK21사업단(뉴트라슈티컬바이오)) ;
  • 김대중 (강원대학교 식물생명공학) ;
  • 유진균 (강원대학교 식물생명공학) ;
  • 최면 (강원대학교 식물생명공학)
  • Published : 2009.02.28
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Abstract

Eighteen Korean chestnut cultivars were collected from various places and the proximate compositions, dietary fiber, amino acid and free sugar contents in three parts (whole kernel, white kernel, yellow kernel) of eighteen Korean chestnut cultivars were analyzed. The white kernel of Chukfa and the yellow kernel of Ipyung contained the highest amount of moisture and crude protein, respectively. Carbohydrate content of whole kernel showed a range of $30.8{\sim}52.0%$ and crude ash content of whole kernel showed a range of $0.9{\sim}1.8%$. The amount of crude lipid was the highest in Byunggo. The amount of dietary fiber in Kwangeun, Daebo, Parkmi 1 ho, Yooma and Pyeonggi were higher than that of other Korean chestnut cultivars. Seventeen amino acids were detected. Major amino acids of the various chestnuts were aspartic acid and leucine. The amount of amino acids was higher in Ichui, Ipyung and Pyeonggi but was lower in Dantaek and Sandae than that of other samples. The major free sugar in the chestnuts was glucose. The free sugar amount of yellow kernels was higher than the white kernels.

국내산 밤 18품종을 다양한 지역으로부터 수집하여 껍질을 제거한 후 전체과육, 흰과육 그리고 노란과육으로 나눈 후 일반성분, 식이섬유소, 아미노산 그리고 유리당 함량을 분석하였다. 국내산 밤 18품종 중 축파의 흰과육에 수분함량이 가장 높았고, 이평의 노란과육에 조단백질 함량이 가장 높았다. 전체과육의 탄수화물 함량은 $30.8{\sim}52.0%$의 범위였고, 전체과육의 조회분 함량은 $0.9{\sim}1.8%$의 범위를 보였다. 18품종 중 병고에서 조지방 함량이 가장 높았다. 식이 섬유소 함량은 광은, 대보, 박미 1호, 유마 그리고 평기에서 높았다. 모든 시료에서 aspartic acid와 leucine가 주요 아미노산이었다. 이취, 이평 그리고 평기에서 아미노산 함량이 높았고, 단택과 산대에서 낮았다. 밤의 주요 유리당은 glucose이었다. 노란과육에서 흰과육보다 유리당 함량이 높았다.

Keywords

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