No abstract

The objective of this study was to investigate the total sugar content of cooked rice (e.g. Bokkeumbap, Deopbap, Bibimbap, Gimbap, Chobap) and side dishes (Jjigae, Kimchi, Jangajji) by using HPLC analysis. Samples were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gangwon-do, Jeonla-do, Gyeongsangdo). In cooked rice, the total sugar content in Bibimbap (8.537 g/100 g), Jangeo-deopbap (3.207 g/100 g), and Saladgimbap (2.394 g/100 g) was higher than that of other cooked rice. Also the analysis results showed that the total sugar content of cooked rice with spice and sauce added was a little higher than that of other kinds of cooked rice. From the analysis of Jjigae, it was shown that Doenjang-jjigae (1.805 g/100 g) from the Jeonla-do region had the highest total sugar content while there was no difference in total sugar content from the other regions. In case of Kimchi, that from Jeonla-do and Gyeongsang-do was very sweet, salty, and spicy, and the total sugar content was higher than that from the other regions. The highest total sugar content among the analyzed Kimchi was in Godeulppaegikimchi with a value of 8.188 g/100 g. In addition, the total sugar content in Jangajjie, as a pickle among side dishes, was shown to be higher than that of the other side dishes with the highest range among Jangajjie of 32.865 g/100 g to 41.846 g/100 g being found in Maesil-jangajji.