@article{oai:k-kentan.repo.nii.ac.jp:00001279,
 author = {大山, 重信 and 潮崎, 三代子 and 寿島, 節子 and OOYAMA, Shigenobu and SHIOZAKI, Miyoko and HISAJIMA, Setuko},
 month = {Dec},
 note = {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., 5, KJ00000066201},
 pages = {15--19},
 title = {かるかんの一般成分値について},
 volume = {38},
 year = {1987},
 yomi = {オオヤマ, シゲノブ and シオザキ, ミヨコ and ヒサジマ, セツコ}
}