Korean J Community Nutr.  1998 Oct;3(4):630-641.

Recipe Standardization and Nutrient Analysis of Local Foods of Cheollabuk-do Province(The First Report)

• Choo JJ
• Shin MK
• kwon KS
• Yoon GS

Abstract

As the incidence of diet-related diseases increase, much attention has been focused of traditional foods. Traditional foods are ultimately based on local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Therefore, the present study was designed to standardize recipes and analyze the nutrients of some representative local foods of Cheollabuk-do Province. Their foods were Cheonju pibimpap, kongnamulgukpap, minmuljangokui, aejeotchim and aguytichim. Test recipes for each food were prepared, being based on various information obtained from personal interviews, literature surveys of restaurant recipes. Then test recepe was subjected to sensory evaluation. All characteristics of each food were judged as "satisfactory". The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended reguirement in all foods except for kongnamulgukpap. Vitamin content was generally high but contents of calcium and iron were relatively low in all foods. Cheonju pibimpap was rich in dietary fiber. Dietary fiber content of Cheonju pibimpap was 16.6g per serving size. All foods contained considerable amounts of essential amino acids. The major fatty acide were oleic acid, linoleic acid and glutamic acid, oleic acid being the highest in terms of composition ratio.

Keyword

local foods; standard recipe; nutrient content

MeSH Terms

Amino Acids, Essential
Calcium
Dietary Fiber
Glutamic Acid
Humans
Incidence
Iron
Jeollabuk-do*
Linoleic Acid
Nutritive Value
Oleic Acid
Restaurants
Serving Size
Vitamins
Amino Acids, Essential
Calcium
Glutamic Acid
Iron
Linoleic Acid
Oleic Acid
Vitamins