Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Characteristics and nutritional compositions of two jujube varieties cultivated in Korea

국내산 대추품종의 품질특성 및 영양성분 비교

  • Received : 2015.05.29
  • Accepted : 2015.10.29
  • Published : 2016.02.28
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Abstract

The appearance and physicochemical characteristics of a native jujube (called Yak jujube) and Bokjo jujube were compared in this study. Our results revealed that the native jujube had smaller size, lower hardness, and higher contents of sugar, crude protein, crude fat, crude ash, dietary fiber, and calcium contents, when compared to that of Bokjo jujube. Therefore, native jujube is softer and sweeter, with higher general nutrient content, despite being smaller than that of Bokjo jujube.

대추의 품종에 따른 특성파악 및 활용을 위한 기초자료를 확보하기 위하여 현재 국내에서 가장 많이 재배되고 있는 품종인 복조대추와 국내산 재래종대추(약대추)의 외형특성과 이화학적 특성을 비교한 결과 재래종대추는 복조대추에 비하여 크기가 작고 경도가 낮았으며 당도, 조단백질, 조지방, 조회분, 식이섬유, 칼슘함량이 높았다. 한편, 복조생대추는 인과 비타민 C의 함량이 높게 나타났다. 따라서 재래종대추는 복조대추에 비하여 크기는 작으나 부드럽고 당도가 높으며 주요 일반영양성분 함량이 높은 것으로 판단된다.

Keywords

References

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