잠시만 기다려 주세요. 로딩중입니다.

영양 강화 빵의 제법 연구

A Recipe Development and its Biological Study for The Enriched Bread

한국영양학회지 1969년 2권 1호 p.29 ~ 34
이기열, 유계완, 김정자, 박정자,
소속 상세정보
이기열 (  ) - 연세대학교 가정대학 식생활과
유계완 (  ) - 연세대학교 가정대학 식생활과
김정자 (  ) - 연세대학교 가정대학 식생활과
박정자 (  ) - 연세대학교 가정대학 식생활과

Abstract


The nutrients such as protein, calcium, iron and all three of them, either by natural or chemical substances were added to the recipes o %-east breads. :acceptability test was carried for the each formulated bread before selecting eight experimental diets.
Sixty albino rats were separated into ten dietary groups including eight enriched breads and two control diets of plain breads from the market, which were used as the carbohydrate souces of the each basal diet. Experimental regime was seven weeks. The growth rate, hematology, total serum protein and organ weights were compared.
Generally animals on the enriched bread showed the better growth rate than the rats fed control diet. Diet H enriched protein, iron and calcium by natural foods, brought up the highest weight gain among all of the rats.
Hemoglobin concentrations of the rats on the cliet H and G (enriched with three nutrients by chemicals) were 14.3 and 11.2 gram comparing with other two control groups (12.9 and 13.1 gram%).
Rats on diet K (fed nothing but diet H enriched bread) showed the significantly higher growth rate, total serum protein and hemoglobin level than those on the diet L (fed only plain bread from the market).

키워드

원문 및 링크아웃 정보

 

등재저널 정보

KCI
KoreaMed