液狀醱酵乳의 炭水化物 및 無機質 含有率에 關한 硏究

• 영문명: A study on the content of carbohydrates and minerals in liquid yoghurt
• 발행기관: 한국예방수의학회
• 저자명: Yung Ho Yoon(尹永晧)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.5, No.2, 79~83쪽, 전체 5쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1981.10.30

영문 초록

A study was conducted on carbohydrate and mineral content of five liquid yoghurts in Korea during the period from 1979 to 1981. 1. Carbohydrates of liquid yoghurt were composed of fructose, glucose, sucrose and lactose in four brands, whereas one brand contained glucose, sucrose and lactose. 2. Average values of carbohydrate content were 10.68(±3.26) percent sucrose,2.54(±1.41) percent glucose, 1.52(±0.89) percent fructose and 1.36(±0.28) percent lactose in weight. A significant variation coefficients were shown on fructose, glucose and sucrose. 3. Average values of contents of major components were 80.97(±1.47) percent moisture, 16.28(±1.43) percent carbohydrate, 1.13(±0.08) percent crude protein and 0.26(±0.019) per cent ash with a greatest variation coefficient value on the carbohydrate content. 4. Average contents of major mineral components were shown to be 42.24(土3.29) milligram (mg) percept calcium, 36.23 (±4.93) mg percent potassium, 34.36(±1.46) mg percent phosphorus, 33.70(±10.37) mg percent sodium and 5.12(±0.75) mg percent magnesium with a greatest variation coefficient in sodium.

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