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향어(Cyprinus carpio) 함유 쿠키의 영양특성
김예율,장미순,오재영,강상인,박선영,최유리,박지훈,박시형,김진수,Ye Youl Kim,Mi-Soon Jang,Jae-Young Oh,Sang In Kang,Sun Young Park,Yu Ri Choe,Ji Hoon Park,Si Hyeong Park,Jin-Soo Kim 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6
This study was conducted to compare the nutritional properties of cookies made with Israeli carp Cyprinus carpio (C-IC) to those made without Israeli carp (control). The proximate composition of C-IC per 100 g was 4.1 g moisture, 9.7 g protein, 29.2 g lipid, 1.4 g ash, and 55.6 g carbohydrates. Moisture, protein and ash contents were significantly higher and the carbohydrate content was significantly lower (P<0.05) in C-IC than control, but there was no difference in lipid content (P>0.05). The total amino acid content of C-IC per 100 g was 9.46 g and the major amino acid was glutamic acid (2.49 g). The mineral contents of C-IC per 100 g were 216.6 mg calcium, 193.2 mg phosphorus, 170.9 mg potassium, and 18.2 mg magnesium, which were all significantly higher than the contents of the control (P<0.05). The major fatty acids of C-IC were 16:0, 18:1n-9, and 18:2n-6. The digestibility of C-IC in the small intestine was 51.3%, which was higher than the digestibility of the control. These results suggest that C-IC have better nutritional properties than the control.