Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation
| Autor: | Chu-Ja Park, Hee-Jin Im, Na-Hyung Kim, Kyung-Young Yoon, Sang-Cheul Woo, Hye-Lim Jang |
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| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Korean Journal of Food Preservation. 21:710-717 |
| ISSN: | 2287-7428 1738-7248 |
| DOI: | 10.11002/kjfp.2014.21.5.710 |
| Popis: | 대구보건대학 소방안전관리과This study was designed to develop dish recipes using Heatsun sprouts to improve the sprouts’ utilization and consumption. We created four kinds of dishes with Heatsun sprouts, including Acanthopanacis cortex, Kalopanax pictus, Aralia elata, and Cedrela sinensis, and analyzed their sensory properties and nutrients. In the sensory evaluation, the overall preference for all the dishes was scored higher than 3.0, Unnaumsun-dakgoginaengchae had the highest score (4.48) among the dishes. Unnamusun-dakgoginaengchae contained higher values of protein; vitamin A, E, and B6; and folic acid than the recommended dietary allowances (RDAs). The recipe for Dureupgokgammuchim was created to reduce the bitterness and the astringent taste of Aralia elata, and it was rich in vitamin C, E, and B6, as well as in folic acid and iron. Ogapisunkkonchijolim was cooked to reduce the fishy smell of a saury with the addition of Acanthopanacis cortex. It contained 1.5 times the protein RDAs, and high levels of antioxidant vitamins, including vitamin A, C, and E. Chamjugmandu was made by the mixing tofu and various vegetables without adding meat. It had the highest calorie count among the dishes, and its vitamin A, C, and E contents were higher than the corresponding RDAs.Key wordsAcanthopanacis cortex, Kalopanax pictus, Aralia elata, Cedrela sinensis, recipe, nutrient analysis |
| Databáze: | OpenAIRE |
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