韩国传统粥的营养成分及必需氨基酸分析

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-04-17 DOI:10.1080/19476337.2023.2199820

Minsun Kim, Austin Kang

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引用次数: 0

摘要

对老年人来说，摄入足够的蛋白质食物是必要的。本研究的目的是分析传统粥的营养成分，以韩国传统文学的配方“正保sallim gyeongj”为基础，重点研究鸡肉粥、牛胃粥和鲤鱼粥。结果表明，鸡粥、乌羊粥和鲤鱼粥的营养成分均较好，但三者中必需氨基酸和支链氨基酸含量最高。因此，在新冠肺炎疫情期间，鸡肉粥可能是最适合老年人健康的食物。综上所述，本研究表明，以正宝sallim gyeongj为配方的传统粥可能是老年人必需氨基酸的营养优质来源，有助于保持老年人的免疫力和肌肉力量。©2023作者。由Taylor & Francis Group, LLC授权出版。

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Analysis of nutritional components and essential amino acids of Korean traditional porridge

Adequate intake of foods composed of proteins may be necessary for the elderly. This study aimed to analyze the nutritional components of traditional porridge based on the recipe of traditional Korean literature, Jeungbo sallim gyeongj, focusing on chicken porridge, Uyang (beef stomach) porridge, and carp porridge. We analyzed their general nutritional and essential amino acid components, showing that chicken porridge, Uyang porridge, and carp porridge were all nutritionally excellent, but essential amino acids and branched-chain amino acids were the highest in chicken porridge among the three types of porridges. As a result, chicken porridge can be the most suitable for the health of the elderly in the time of COVID-19. In conclusion, this study revealed that traditional porridge based on the recipe of Jeungbo sallim gyeongj could be a nutritionally high-quality source of essential amino acids for the elderly, which can help maintain immunity and muscle strength in the elderly. © 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.