• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1011-1017
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• 2010

Sunflower oil (SO), canola oil (CO) and frying oil (FO) were used as edible oils in this study. According to the frying number, the extracted oils from French fried potatoes were used as experimental samples. To investigate the relationship between the change of fatty acid composition and the stability of the lipid oxidation during frying, the changes of fatty acid composition and the degree of the lipid oxidation of samples were examined. Acid values and peroxide values were evaluated as the degree of lipid oxidation. The acid values of CO and FO were increased with the frying times. The increased acid values of CO and FO were 0.20 and 0.17 on the basis of initial value at 30 times, respectively, but the acid value of SO was lower than those of CO and FO. The peroxide values of the samples were not increased uniformly with the frying number. As the number of frying times was increased, the fatty acid composition of SO and FO were changed. Namely, the oleic acid composition was decreased, whereas the linoleic acid composition was increased with the number of frying times. The benzo(a)pyrene contents of the extracted oils from French fried potatoes did not change regularly as the frying times was increased.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.258-264
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• 2015

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

• Journal of Animal Science and Technology
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• v.58 no.2
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• pp.6.1-6.11
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• 2016

Background: Dietary supplementation of unsaturated fats in ruminants, if not stabilized, can instigate oxidative stress which can have negative impact on production performance and enhance the susceptibility to various diseases. The current study examined the effect of dietary 80 % canola oil and 20 % palm oil blend (CPOB) on serum fatty acids, antioxidant profile and biochemical indices in goats. Thirty Boer bucks (4-5 months old; initial BW, $20.34{\pm}0.77kg$) were randomly assigned to diets containing 0, 4 or 8 % CPOB and fed daily for a period of 90 days. Blood was sampled from the goats on 0, 30, 60 and 90 days of the trial and the serum was analyzed for fatty acids, cholesterol, glucose, total protein, antioxidants and lipid oxidation. Results: Neither diet nor sampling time influenced serum TBARS value, catalase, glutathione peroxidase and superoxide dismutase activities, LDL cholesterol, VLDL cholesterol, triglycerides, glucose and total protein. Goats fed 4 and 8 % CPOB had higher (P < 0.05) total cholesterol and HDL cholesterol than the control goats on day 30, 60 and 90. The proportion of C15:0 decreased with increasing level of CPOB on day 30 and 60. Serum C18:1n-9 increased with increasing level of CPOB in diet on day 60. The proportion of C18:3n-3 and C22:5n-3 increased (P < 0.05), while the proportion of C18:2n-6 decreased (P < 0.05) with increase in the level of CPOB on day 60 and 90. Dietary CPOB did not affect serum total carotenoid and ${\delta}$-tocopherol but did increase (P < 0.05) ${\alpha}$ and ${\gamma}$-tocopherol. Conclusion: Dietary canola oil and palm oil blend could be supplemented in diets without instigating oxidative stress in goats.

• Food Engineering Progress
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• v.21 no.4
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• pp.375-382
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• 2017

The purpose of this study was to examine the effect of different types of frying oil on the quality of yakgwa such as expansion rate, color, moisture content and rheological properties. Yakgwa fried with corn oil showed the highest expansion in width and length, and rice bran oil in height. With regard to the overall expansion rate, yakgwa fried with rice bran had the highest value. As for lightness and yellowness, yakgwa fried with soybean oil had the highest lightness (34.74), while yakgwa fried with grape seed oil had the lowest lightness (29.82). As for redness, however, no significant difference was found. Regarding fat content, yakgwa fried with rice bran oil showed the highest value with 18.91%, while yakgwa fried with corn oil and canola oil showed the lowest value. No difference was found in moisture content according to the type of frying oil. In relation to the acid value, yagkwa with soybean oil showed the lowest value of $0.24{\pm}0.66$; as for peroxide value, yagkwa fried with rice bran oil showed the lowest value of $3.59{\pm}1.74meq/kg$. No difference was found in hardness, cohesiveness and resilience according to the type of frying oil. Yagkwa fried with corn oil and canola oil showed the lowest value in terms of adhesiveness and chewiness, respectively. The results of the sensory evaluation showed not significance difference in overall preference, but yakgwa fried with rice bran oil had the highest value of $5.93{\pm}1.87$.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.116-116
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• 2000

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.9
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• pp.1081-1086
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• 2014

An experimental study was performed in order to compare with the case of using pure diesel the characteristics of combustion pressure and exhaust emissions when the engine speed was changed in a CRDI 4-cylinder diesel engine using biodiesel( Canola oil) blended and pure diesel fuel. As a results, the combustion pressure was decreased with increasing biodiesel blended rate when engine speed was 1,000, 1,500, 2000(rpm). but the combustion pressure of the engine speed 2,500rpm was increased with increasing biodiesel blended rate. The emission results show, that CO was decreased with increasing biodiesel blended rate and engine speed. The emission of $CO_2$, NOx, were increased with increasing biodiesel blended rate and engine speed.

• Journal of Energy Engineering
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• v.23 no.3
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• pp.181-185
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• 2014

This paper describes the effect of canola biodiesel blended fuel on the combustion and emission characteristics in a four cylinder CRDI(Common-rail direct injection) diesel engine. In this study, using the biodiesel fuel(20%,40% of biodiesel-canola oil and 80%, 60% of ULSD(ultra low sulfur diesel) by volume ratio with change of engine speed and injection pressure. The experiment results of increasing biodiesel ratio fuel show that NOx emissions increased. However, soot emission were reduced BC fuels compared to ULSD. Soot emissions largely increased at low injection pressure.

• Food Science and Industry
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• v.50 no.4
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• pp.65-81
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• 2017

In Korea, sesame oil has been used as a flavor source mainly by edible oil since ancient times, and it has been used by domestic screw pressing. In the 1960's, the demand for edible oils and fats increased significantly due to the improvement of national income and changes in food consumption patterns. In the early 1970's, a few edible oil manufacturing companies with modern solvent extraction and refining plants were established. In Korea, edible oil manufacturers account for more than 85% of employees with 50 or fewer employees. In Korea, there is a very shortage of raw materials for edible oils and fats, domestic production of edible oil is decreasing year by year and import volume is continuously increasing. While importing the edible oil bearing ingredients including soybean and extracted oil in the past, recently mainly imports crude oil and refines it in Korea. Soybean oil, palm oil and tallow account for 70~90% of total imported edible oils. Due to the recent well-being trend, the demand for olive, canola and grapeseed oils as household edible oil has increased and the production of blended oil has been greatly increased. Since the late 1980's, people have recognized edible oil and fat as a food instead of seasoning ingredient and have increased their edible oil and fat intake in Korea. Since the early 2000's, refined oil and fat products produced in Korea have been exported and is increasing every year.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.320-326
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• 2022

This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

• Journal of Animal Science and Technology
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• v.57 no.12
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• pp.42.1-42.14
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• 2015

Background: Dietary fats can alter the deposition and distribution of body fats in ruminants. The deposition and distribution of body fat play a vital role in the quality of ruminant carcasses and are of great commercial value since they influence the profitability and consumer acceptability of ruminant meat. The current study examined the effects of dietary blend of 80 % canola oil and 20 % palm oil (BCPO) on carcass characteristics, meat yield and accretion of fatty acid (FA) in subcutaneous, omental, perirenal, and mesentery adipose depots and m. supraspinatus (SS) in goats. Methods: Twenty four Boer crossbred bucks (BW $20.54{\pm}0.47kg$) were randomly assigned to diets containing on DM basis 0, 4 and 8 % BCPO, fed for 100 d and harvested. Results: Diet had no effect (P > 0.05) on slaughter weight, dressing percentage, carcass and non-carcass components, meat yield, color, moisture and carotenoid contents and weight of adipose tissues in goats. The proportion of C18:1n-9 and cis-9 trans-11 CLA in the omental, perirenal and SS was higher (P < 0.05) in goats fed 4 and 8 % BCPO compared with the control goats. Dietary BCPO reduced (P < 0.05) the proportion of C14:0 in the omental, perirenal and mesentery depots, C18:0 in the perirenal depot, C16:0 in the SS and C16:1n-7 in the SS, omental and perirenal tissues. Dietary BCPO enhanced the proportion of C18:1 trans-11 Vaccenic and C18:3n-3 in SS and C20:5n-3 in SS and mesentery depot. No significant changes were found in the FA composition of subcutaneous depot. Conclusions: Results indicate that dietary BCPO can be utilized to alter the FA composition of adipose tissues without detrimental effects on carcass characteristics in goats. Nonetheless, dietary BCPO is not an effective repartitioning agent for body fats in goats.