국내 외식식품 중 중식과 분식의 주식류 및 후식류에 대한 당 성분 분석에 관한 연구 = A Study on Total Sugar Content in Chinese and Flour-Based Foods and Desserts among Take-out Korean Food

다국어 초록 (Multilingual Abstract)

The objective of this study was to investigate the total sugar content in take-out foods by using HPLC analysis. Samples of take-out food were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gangwon- do, Jeolla-do, Gyeongsang-do). The samples consisted of 30 main dishes (12 Chinese dishes and 18 flour-based dishes) and 19 desserts (11 rice cakes and 8 breads). In case of Chinese food, the maximum total sugar content of Tangsuyuk, Ganjajang, Jajangmyeon, and Gun-mandu was 10.346 g/100 g, 2.409 g/100 g, 1.589 g/100 g, and 1.988 g/ 100 g respectively. The total sugar content in seasoned Chinese food with sauces was higher than that of the other Chinese food. In case of flour-based food as a main dish, flour-based food seasoned with red pepper paste and many sauces such as Tteokbokki, Naengmyeon, and Guksue had a higher total sugar content than Mandutguk, Tteokmanduguk, and Udong. In particular, Hoe-naengmyeon had the highest total sugar content of 7.194 g/100 g. Also, desserts (rice cakes and breads), except for Garaetteok, had a high total sugar content with the highest in Glutinous doughnut and Glutinous rice tteok with red bean paste, which among all the regions analyzed had a maximum total sugar content of 19.602 g/100 g from Gyeongsang-do and 30.339 g/100 g from Seoul respectively.