Asian-Australasian Journal of Animal Sciences

  • 제18권7호
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  • Pages.1041-1047
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  • 2005
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Properties and Cholesterol Lowering Effect of Cholesterol-reduced Milk Supplemented with Evening Primrose Oil

  • Hwang, Ji Hyun (Department of Food Science and Technology, Sejong University) ;
  • Lee, Su Jeong (Department of Food Science and Technology, Sejong University) ;
  • Kwak, Hae Soo (Department of Food Science and Technology, Sejong University)
  • 투고 : 2004.12.08
  • 심사 : 2005.03.02
  • 발행 : 2005.07.01
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초록

This study was carried out to investigate the changes of chemical and sensory properties and cholesterol lowering effect of milk treated with $\beta$-cyclodextrin to reduce cholesterol and supplemented with evening primrose oil (EPO). The average cholesterol removal rate was 93.5%. The thiobarbituric acid (TBA) absorbance increased proportionally to storage period and amount of EPO addition. TBA absorbance was significantly different in the EPO-added groups from that in unadded groups in all periods. The production of short-chain free fatty acids (FFA) increased with longer period of storage. From 6 days of storage, the amounts of short-chain FFA in 6 and 10% EPO-added groups were significantly different from other groups. The scores for all sensory characteristics indicated that sensory quality decreased with both storage time and increasing amount of EPO. Oxidative off-flavor and off-taste were more intense with higher amounts of EPO addition and longer storage period. Also, the higher the amount of EPO addition, the lower overall scores throughout the 15 day storage. Feeding 10% EPO-supplemented cholesterol-reduced milk increased high density lipoprotein (HDL) in male Sprague-Dawley rats by 76%, which is significantly different from the control (27%).

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참고문헌

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피인용 문헌

  1. Properties of Cholesterol-Reduced Butter Made with β-Cyclodextrin and Added Evening Primrose Oil and Phytosterols vol.89, pp.12, 2006, https://doi.org/10.3168/jds.S0022-0302(06)72498-5
  2. Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt vol.60, pp.1, 2007, https://doi.org/10.1111/j.1471-0307.2007.00294.x
  3. Optimizing cholesterol removal from cream using ?-cyclodextrin cross-linked with adipic acid vol.60, pp.1, 2007, https://doi.org/10.1111/j.1471-0307.2007.00296.x
  4. Cholesterol extraction from ghee using glass beads functionalized with beta cyclodextrin vol.52, pp.2, 2015, https://doi.org/10.1007/s13197-013-1039-2
  5. The Effects of Microencapsulated Chitooligosaccharide on Physical and Sensory Properties of the Milk vol.19, pp.9, 2005, https://doi.org/10.5713/ajas.2006.1347
  6. The Effect of Evening Primrose Oil on Chemical and Blood Cholesterol Lowering Properties of Cheddar Cheese vol.19, pp.3, 2006, https://doi.org/10.5713/ajas.2006.450
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