늙은 호박의 첨가비율을 달리하여 제조한 양갱의 영양성분 = Nutritional Components of Yanggeng Prepared by Different Ratio Pumpkin

다국어 초록 (Multilingual Abstract)

This study was performed to investigate the nutritional components of yanggeng prepared with different amounts of pumpkin. Three yanggeng products were made, consisting of 87 (sample A), 90 (sample B) and 93% (sample C) pumpkin paste, with the addition of agar, sugar, corn syrup and salt. The amino acids, vitamin E, sugars and mineral contents of the yanggeng were also examined. With regard to the amino acids content of the pumpkin yanggeng those of glutamic and aspartic acid were the highest in all three products. The vitamin E concentration was significantly higher in sample C than those in samples A and B. The glucose and galactose contents were higher in sample C than in samples A and B, whereas the fructose and lactose contents were higher in sample A than in samples A and B. The calcium, magnesium, potassium and sodium contents were higher in sample C than in the other two samples, whereas the zinc and manganese contents were higher in sample A than the other two samples. The potassium content of the pumpkin yanggeng was the highest of the tested minerals.

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