감자의 몇가지 營養成分에 대한 마이크로波와 在來的 調理方法의 比較 : 2. 窒素化合物및 脂肪酸의 변화에 대하여 (2) Changes of Nitrogenous Constituents and Fatty Acid Composition = Comparison of Microwave and Conventional Cooking Methods on the Nutritional Composition of Potatoes

다국어 초록 (Multilingual Abstract)

The effects of boiling, electric oven and microwave cooking methods on the nitrogenous constituents and fatty acid composition of lipid in two major Korean potato varieties were assessed. Total nitrogen and nonprotein nitrogen contents were significant increase by electric oven baking, but these contents were significant decrease by microwave cooking. Electric oven baked potatoes were increase of 7.5%, but microwave cooked potatoes were decrease of 4.6% in total amino acids of raw potatoes, respectively. The cooking methods used in this study did not change the fatty acid pattern of lipid in the potatoes nor cause isomerization of the unsaturated fatty acids.

목차 (Table of Contents)

• Ⅰ. 序 論
• Ⅱ. 實驗材料 및 方法
• 1. 材 料
• 2. 方 法
• (1) 調理方法 및 處理
• (2) 총질소, 비단백질 질소 및 단백질 질소의 정량
• (3) 총아미노산의 정량
• (4) 지방질의 추출 및 지방산의 정량
• Ⅲ. 結果 및 考察
• 1. 총질소, 비단백질 질소 및 단백질 질소의 함량변화
• 2. 총아미노산의 변화
• 3. 지방산의 변화
• Ⅳ. 要約