• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.435-442
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• 2013

This study investigated the carcass characteristics and conjugated linoleic acid (CLA) content in Hanwoo steers that received supplementary rice bran (Rice bran group) and roasted soybeans (Roasted soybean group) into their finishing concentrates. The final body weight was 754.58, 783.33, and 755.67 kg, and the average daily gain was 0.50, 0.57, and 0.50 kg for the Control, Rice bran, and Roasted soybean group, respectively, showing no statistical differences. Feed requirements for the Rice bran group were 14.5% higher than the Control and 12.8% higher than the Roasted soybean group. No statistical differences were found in indices for carcass yield and quality grade between the groups. The composition of c9, t11 CLA in perirenal fats was significantly higher in the Roasted soybean group (0.21%) compared to the Rice bran group (0.15%) and Control (0.16%) groups (p<0.05). The composition of c9, t11 CLA in the M. Longissimus dorsi was also higher in the Roasted soybean group (0.21%) compared to the Control (0.16%) group. The composition of t10, c12 CLA in the M. Longissimus dorsi was statistically lower in the Roasted soybean group compared to the Control group (p<0.05). In perirenal fats, the composition of t11 trans-vaccenic acid (TVA) was significantly (p<0.05) higher in the Roasted soybean group compared to the control group. The TVA composition in the Roasted soybean group increased to 15.09 and 6.92%, respectively, in subcutaneous and M. Longissimus dorsi fats comparing to the Control group, without statistical differences between the treatment groups. In conclusion, rice bran is beneficial for improving feed efficiencies, while roasted soybeans are effective for increasing CLA in the M. Longissimus dorsi of Hanwoo steers.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.425-430
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• 1995

The effects of oxidation stability and flavor acceptability of soybean oil by roasting and refining treatment were investigated in this study. The peroxide values of crude oil from unroasted soybean(COUS) were more increased than those of crude oil from unroasted soybean(CORS) during storage under fluorescence light at $45^{\circ}C$. Induction time by the Rancimat Method was 44.9 and above 88.7 hours on COUS and CORS respectively. The order of oxidation stability of oil was crude>degummed>alkali-refining>deodorized>bleached oil in terms of peroxide value, while that of oxidation stability of oil was crude>degummed>deodorized>alkali-refining>bleached oil in regard to induction time by the Rancimat Method. The correlation coefficients between induction time and two charateristics(absorbance of browning reaction products and phosphorous contents) were highly significant, while that between induction time and tocopherol contents was not high during refining stages. The scores for the sensory evaluation of flavor on sesame oil and CORS was 9.269 and 8.269 respectively, but it was not significant between two oils.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.295-302
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• 1989

This study was carried out as a preliminary test to investigate the improvement of soysauce and soybean paste for natural food. The soybean was treated on raw, soaked, roasted, and steamed condition and it was maked that rice koji was inoculated by Asp. oryzae, Asp. niger, Asp. awamori and on natural condition fermented. They were maked raw soybean-soypaste $(S_0)$, soaked soybean-soypaste $(S_1)$, roasted soybean-soypaste $(S_2)$, and steamed soybean-soypaste $(S_3)$ from soybean (60%), rice koji (30%) and salt (10%) respectively in order to investigate the changes of enzymes activity(amylase, protease, lipase and lipoxygenase activity) during fermentation of them. The results obtained were summarized as follows; Amylase activity was in the order of natural fermented microorganisms>Asp. oryzae>Asp. awamori>Asp. niger in the microorganisms, and $S_0>S_1>S_2>S_3$ in the soybean treatments. Protease activity was in the order of natural fermented microorganisms>Asp. niger>Asp. oryzae>Asp. awamori in the microorganisms, and $S_3>S_2>S_1>S_0$ in the soybean treatments. Lipase activity was a similar tendency in the microorganisms, but it was in the order of $S_0>S_1>S_3>S_2$ in the soybean treatments. Lipoxygenase activity was in the order of natural fermented microorganisms>Asp. oryzae>Asp. awamori>Asp. niger in the microorganisms, and $S_0>S_1>S_3>S_2$ in the treatments.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.451-459
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• 2011

We investigated melting points and sensory characteristics by adding rice bran and roasted soybean to the finishing diet of Hanwoo steers. Thirty-six Hanwoo steers (average age, 20.92 mon-old; average weight, 599.89 kg) were assigned to either Control, Treatment 1 (rice bran) or Treatment 2 (roasted soybean) groups (12 steers/group), considering body weight and age. Supplementation levels of rice bran and roasted soybean were determined to meet total 5% crude fat in the concentrates, and the experimental animals were fed for 314 d until they reached 31.2 mon old. No significant differences were found in the moisture and crude fat content among groups. Melting points of lipid extracted from M. longissimus dorsi, subcutaneous fat, and perirenal fats were 25.83-26.17, 17.26-18.53 and $32.40-33.15^{\circ}C$, respectively, resulting in remarkable differences depending on fat depots. Contents of free amino acids in M. longissimus dorsi related to sweet taste were 39.48 mg/100 g for Treatment 1, which was significantly (p<0.05) higher than those for Control (32.24 mg/100 g), whereas those related to bitter taste were 25.93 mg/100 g for Treatment 2, which was the lowest (p<0.05) among the groups. Fatty acid composition, such as $C_{14:0}$, $C_{16:0}$, $C_{16:1}$, $C_{18:0}$, and $C_{18:1}$, in M. longissimus dorsi was not different among the groups. Results of a panel test on M. longissimus dorsi showed that Treatment 1 scored the highest (p<0.05) in juiciness, and both Treatments 1 and 2 scored higher (p< 0.05) in overall palatability than the Control group. $C_{18:1}$ showed a positive (+) relationship with tenderness (r = 0.650; p<0.05), and $C_{18:0}$ with flavor (0.698; p<0.05). The results suggest that rice bran and roasted soybean are beneficial for improving M. longissimus dorsi sensory characteristics, whereas no significant differences were found in the physico-chemical characteristics among the groups.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.291-300
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• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.141-145
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• 2009

Cheongyukjang, a Banga food, is a heavy soy-soup prepared by boiling cheonggukjang, sea foods, and meats. Soybeans roasted at 140$^{\circ}C$ for 21.0 min and 220$^{\circ}C$ for 6.0 min, respectively, were used for cheonggukjang preparation. Distributions of isoflavones in raw soybeans, roasted soybeans, cheonggukjang, and cheongyukjang were analyzed by high performance liquid chromatography. The total isoflavones in roasted soybeans, cheonggukjang and cheongyukjang were about 79-80, 56-65, and 47-50% of those in raw soybeans, respectively. Roasting caused significant increases in acetyl derivatives and ${\beta}$-glucoside isoflavones, and significant decreases in malonyl derivatives (p < 0.05). The major isoflavones in cheonggukjang and cheongyukjang were ${\beta}$-glucosides. Succinyl-${\beta}$-daidzin and succinyl-${\beta}$-genistin, which are recognized as new metabolites of isoflavones, were not detected in raw and roasted soybeans. Peak areas of succinyl-${\beta}$-genistin were higher than thse of succinyl-${\beta}$-daidzin, in both cheongyukjang and cheonggukjang.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.88-95
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• 2008

The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.635-639
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• 1995

The effective extraction of antioxidative substances from soybean was investigated by using various solvents, such as water, ethanol, methanol, acetone, chloroform, benzene, ethyl acetate, ether, dichloromethane, and hexane. Extraction was performed by cold method at $30^{\circ}C$ and by reflux method at $85^{\circ}C$. The antioxidative effect of the extracts was determined by peroxide value during the oxidation of soybean oil containing the extracts at $105^{\circ}C$ for 10 hours, and also by TBARS(thiobarbituric acid reactive substances) formed during the peroxidation of egg lecithin liposomes. The antioxidant activity of the extracts from raw soybean was higher than that from defatted soybean. The antioxidant activity of the extracts by reflux method was higher than that by cold method. The methanol extract from defatted and roasted soybean(DRS) showed the highest antioxidative effect against oxidation of soybean oil, while the water extract from DRS in egg lecithin liposomes. In the peroxidation of egg lecithin liposomes, the antioxidative effect of polar solvents extracts were higher than those by nonpolar solvents extracts.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.99-110
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• 2018

In this study, oil of Platycodon grandiflorum seeds was prepared using supercritical carbon dioxide extraction (SCE) and its physicochemical indices as a new edible oil were investigated. Compared to Soxhlet solvent extraction, SCE under the condition of 6,000 psi at $40^{\circ}C$ produced more oil, especially from the roasted seeds to 32.7%. TLC analysis showed triacylglycerols accounted for most of the oil obtained from roasted Platycodon grandiflorum seeds by SCE similarly to commercial soybean oil or perilla seeds oil. The oil had highly unsaturated lipid with considerable amount of linoleic acid(73.27%) much more than two commercial oils followed by oleic acid(13.16%). Physicochemical properties of the oil were as follows; specific gravity, 0.92; dynamic viscosity, 45.37 cP; refractive index, 1.48; color, L=47.30, a=-3.69, b=25.72; iodine value, 141.57 g $I_2/100g$ oil; saponification value, 191.21 mg of KOH/g of oil; acid value, 2.60 mg of KOH/g of oil. Among those, refractive index, viscosity and iodine value, which were related to unsaturation degree of lipid, were ranged between those of two commercial oils. The oxidation stability of oil(2.03 hr) was also ranged between less stable perilla seeds oil(1.79 hr) and more stable soybean oil(2.94 hr) based on the induction time measured by Rancimat assay. In addition to extraction yield increase, seeds roasting provided further benefits such as reductions of cholesterol ester content and acid value without change in fatty acid composition. In conclusion, oil was extracted from the roasted Platycodon grandiflorum seeds at high yield by supercritical carbon dioxide and it seemed to have proper characteristics as a edible oil.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.427-432
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• 2006

The possibility of citron seed oil for use as food resources of fats was tested by analyzing the composition of fatty acid and oxidative stability. Oil yield from citron seed was 55.4% in without roasting and 56.8% with roasting. Total mineral content in citron seed without and with roasting were 2,820.33 mg/kg, 1,702.55 mg/kg, respectively. For all citron seed oils tested, the potassium content was found to be the highest among four kinds of minerals detected in this study. Further, major fatty acids detected in the citron seed oils were linoleic acid, oleic acid and palmitic acid. Their relative contents with respect to total fatty acid contents were 77.12% in without roasting and 67.67% in with roasting. This result indicated that roasting the citron seed decreased the acid contents. However, POV (peroxide value) and acid value of citron seed oils were in,.eased significantly with increasing the storage days and heating time. In details, POV was $84.17{\pm}1.68meq/kg$ in without roasting and $76.46{\pm}1.19meq/kg$ with roasting, after 28 days. Acid value was $9.52{\pm}0.27mg\;KOH/g,\;8.35{\pm}0.09mg\;KOH/g$, respectively, After the 48 hours heating at $180^{\circ}C$, POV of citron seed oils was increased by 3.8 times, irrespective of roasting. Yet, acid value increased dramatically 8.3 in without and 6.4 times with roasting, exhibiting its dependence on roasting. During storage time, oxidative stability of citron seed oils was higher than heating.