Bibliographic Information
- Other Title
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- かるかんの一般成分値について
- カ ルカン ノ イッパン セイブンチ ニ ツイテ
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Abstract
Karukan is one of well-known Japanese-style confections and it is made and sold by several companies in Kagoshima. In this paper, the analytical results on general components of "Karukan" are reported. Contents of moisture, protein, lipid, carbohydrates, ash, and minerals (calcium, phosphorus, iron, sodium, magnesium) were determined on four samples (A. E. F. O) of "Karukan". Contents of sugar were also determined with saccharimeter, and energy value was calculated with the Atwater's coefficient. The obtained values were compared with those in the Fourth Standard Tables of Food Composition in Japan. The contents of protein, fiber and ash for the four samples were about the same with those in the Fourth Standard Tables of Food Composition. But, the contents of moisture were found to be lower than those in the Fourth Tables by 5%, non-fibrous carbohydrates were higher than those by 5%. The contents of calcium, phosphorus, iron, sodium were nearly the same with those in the Fourth Tables. The average contents of magnesium and sugar were 2.1mg/100g and 45.9%, respectively.
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KJ00000066201
Journal
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- 鹿児島県立短期大学紀要. 自然科学篇 = Bulletin of Kagoshima Prefectural College. Natural sciences / 紀要編集委員会 編
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鹿児島県立短期大学紀要. 自然科学篇 = Bulletin of Kagoshima Prefectural College. Natural sciences / 紀要編集委員会 編 38 15-19, 1987-12-15
鹿児島 : 鹿児島県立短期大学
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Details 詳細情報について
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- CRID
- 1050001337980286208
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- NII Article ID
- 110000048646
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- NII Book ID
- AN00039943
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- ISSN
- 02861208
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- NDL BIB ID
- 3157493
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- Text Lang
- ja
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- Article Type
- departmental bulletin paper
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- Data Source
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- IRDB
- NDL
- CiNii Articles