• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.491-496
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• 2004

Forty-five Najdi ram lambs were equally and randomly allotted to five dietary groups with three replications per diet to evaluate the effect of feeding olive cake in complete diet on nutrient digestibility, growth performance and carcass characteristics. The diets were: a whole-mixed control diet (C) containing 12% wheat straw and four diets; namely O, ON, OU and OUE, where crude olive cake, 3% NaOH-treated olive cake, 5% urea-treated olive cake (U) and ensiled U, respectively were incorporated to replace the wheat straw of C diet. The results showed that the digestibility of DM, CP, EE and NFE and TDN were higher (p<0.05) in OUE diet as compared to the control diet; there were no changes (p>0.05) in the corresponding values between O, ON and OU diets. The nutrient digestibilities, body weight gain, feed efficiency and Longissimus area were significantly (p<0.05) lower in ON diet as compared to other experimental diets. Average daily DM intake and weight gain were higher (p<0.05) in lambs fed O, OU and OUE diets than those fed C diet. The moisture and protein contents in the soft tissue from ON treatment were lower (p<0.05) than those tissues from C, O, OU and OUE treatments. In conclusion, these results indicated that crude olive cake is a better substitute of wheat straw when fed to growing lambs.

• Food Quality and Culture
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• 제3권2호
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• pp.49-52
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• 2009

In the making of yellow layer cake, shortening was replaced with olive oil at levels of 25, 50, 75, and 100%. The hunter values of L and b showed that the crumb colors of the cakes with 50 and 75% olive oil were significantly different from that of the control. Both 50 and 75% olive cakes showed a higher specific gravity of batters, and lower specific volume of cakes, than the control. Cakes with 50 and 75% olive oil were less hard than the control during 3 days' storage at $22^{\circ}C$. Sensory evaluation showed that their characteristics-cell uniformity, crumb color, taste, softness, and moistness-were not influenced by the replacement of shortening with olive oil. And same as above for overall acceptance.

• 한국식품조리과학회지
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• 제22권2호
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• pp.222-228
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• 2006

제빵에 주요 원료인 마가린 대신 최근 기능성 식품으로 널리 알려지고 있는 올리브유를 대체 원료로 사용하여 건강에 좋은 제품을 제조하기 위해 그 첨가 비율을 33%, 66%, 100%로 달리하여 제조한 파운드케이크의 품질 특성을 조사하였으며 그 결과는 다음과 같다. 1. 파운드케이크의 중량은 대조군 400 g, 첨가군은 각각 403.4 g, 406.2 g, 403.4 g으로 증가하다가 감소하였고, 부피는 대조군 752.8 mL, 첨가군에서는 각각 841.2 mL, 898.6 mL, 1083.2 mL로 유의적으로 증가하였다. 2. 부피지수는 대조군이 2.88, 올리브유 첨가량이 증가함에 따라 3.19에서 3.70으로 유의적인 차이를 보였다. 굽기손실률은 대조군 12.18%, 첨가군은 각각 10.40%, 11.21%, 10.53%로서 올리브유의 첨가군이 대조군에 비해 낮았다. 3. 경도는 1시간 방냉 시료의 경우 대조군이 0.417 kg, 첨가군이 각각 $0.266{\sim}0.244kg$으로 유의적으로 감소하였고 진입력은 대조군이 0.097 kg, 첨가군이 $0.080{\sim}0.069kg$으로 감소하였다. 4. L값은 대조군은 59.96, 첨가군은 각각 60.99, 61.63, 66.45로 올리브유 첨가량이 증가함에 따라 증가하였으며, a 값은 대조군은 3.21, 첨가군은 3.45, 1.96, 1.24로 올리브 66%, 100% 첨가군이 유의적으로 감소하였다. b값은 대조군은 29.49이었고, 올리브 첨가군은 각각 30.64, 30.60, 28.34이었다. 5. 수분함량은 대조군 41.36%, 첨가군은 각각 44.07%, 52.78%, 57.32%로 올리브유 함량이 증가할수록 수분함량이 유의적으로 높아졌다. 6. 색상은 대조군이 3.2, 첨가군에서는 $2.5{\sim}3.5$이었고, 냄새는 대조군이 3.5, 첨가군이 각각 2.9, 3.2, 2.9로 증가하다가 감소하였고 유의적인 차이는 없었다. 맛은 66% 첨가군에서 4.0으로 가장 높았고, 33%, 100% 첨가군은 각각 2.9와 3.5로 나타났다. 촉촉함과 씹힘성은 66%, 100% 첨가군에서 다른군에 비하여 유의적으로 높았다. 전체적인 기호도는 66% 첨가군에서 3.8로 높았고 그 다음은 100% 첨가군 순이었다. 이상의 실험을 통해 기능성 식품으로 널리 알려져 있는 올리브유를 마가린의 대체 원료로 사용하였을 때 품질평가에서 좋은 결과를 보였다. 최근 들어 웰빙이 새로운 문화코드로 제시되고 있는데 이는 건강에 대한 높은 관심을 반영한 것으로 올리브유를 첨가한 제품은 건강을 추구하는 현대인들이 선호하는 제품이 될 것으로 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.661-667
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• 2013

The objective of this study was to investigate the effects of partial replacement of wheat hay with sun-dried (SOC) or acid-treated SOC (ASOC) olive cake on nutrient intake and performance of Awassi lambs. An additional objective was to study the effects of acid treatment of olive cake (OC) on its chemical composition and nutritive value. On DM basis, sun-drying of OC did not dramatically affect its chemical composition. On the other hand, treating SOC with phosphoric acid decreased (p<0.05) SOC contents of neutral detergent fiber. Twenty seven male lambs ($17.6{\pm}0.75$ kg body weight) individually housed in shaded pens were randomly assigned to one of three dietary treatments (9 lambs/treatment). Dietary treatments were formulated to be isocaloric and isonitrogenous by replacing 50% of wheat hay in the control diet (CTL) with SOC or ASOC and to meet all nutrient requirements. Dietary treatments had no effects on nutrient intake or digestibility except for ether extract. Lambs fed the SOC diet had (p = 0.05) faster growth rate, greater final body weight, and greater total body weight gain in comparison with the CTL diet, but not different from the ASOC diet. Additionally, lambs fed the SOC diet had greater (p = 0.03) hot and cold carcass weights than the ASOC diet, but not different from the CTL diet. However, feed conversion ratios and dressing percentages were similar among dietary treatments. In conclusion, replacing half of dietary wheat hay with SOC improved performance of Awassi lambs with no detrimental effects on nutrients intake or digestibility. No further improvements in the nutritive value of SOC and lambs performance were detected when SOC was treated with acid.

• Asian-Australasian Journal of Animal Sciences
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• 제30권3호
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• pp.363-369
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• 2017

Objective: The current study compared the effects of dietary levels of two phase stoned olive cake (OC) in form of silage (OCS) on milk production and quality of Saanen goats. Methods: The OCS included in total mixed ration (TMR) at dry matter proportions of 0.0 (OC0), 0.10 (OC10), and 0.20 (OC20). The TMR were fed to a total of 18 goats in a completely randomized design for a period of 5 weeks. Results: Dietary treatments had no effect on the milk yield of Saanen goats, but the daily milk fat production was greater (p<0.05) at feeding OC20. The total phenolic (TP) compounds contents increased (p<0.01) in each increment of OCS in TMR and this was also reflected in the TP contents of milk. The C8:0, C10:0, C12:0, and C14:0 saturated fatty acids (FAs) in milk fat decreased (p<0.01) with increasing dietary level of OCS, but the decrease (p<0.001) in C16:0 and the increase (p<0.01) in C18:0 in milk fat occurred similarly at each inclusion level of OCS. Only OC20 reduced (p<0.05) the total saturated FA, yet the reduction (p<0.01) in n6/n3 ratio and atherogenicity index occurred in both OC10 and OC20. Conclusion: Two phase stoned OCS increases milk quality not only through modifying the milk FA composition, but also by increasing the milk TP content. These favorable changes in milk quality are closely associated with the dietary level of OCS.

• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• 농업과학연구
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• 제6권2호
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• pp.198-204
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• 1979

개암종실(種實)의 가공적성(加工適性)을 검토하기 위한 기초연구(基礎硏究)로서 종실(種實)의 일반성분(一般成分), 종실유(種實油)의 이화학적(理化學的) 성질(性質), 지방산(脂肪酸) 조성(組成) 및 열안정성(熱安定性)과 종실박(種實粕)의 amino acid 조성(組成)을 조사(調査)한 결과는 다음과 같다. 1. 종실(種實)의 유지함량(油脂含量)은 59.6%이었고 단백질(蛋白質)은 17.3%로서 높은 영양가(營養價)가 인정(認定)되었다. 2. 종실(種實)의 이화학적(理化學的) 성질(性質)은 굴절율(屈折率) : 1,469, 비중(比重) : 0.912, 감화가 : 167.3, 천소가(天素價) : 93.43으로서 불건성유(不乾性油)에 속(屬)하였다. 3. 종실유(種實油)의 이화학적(理化學的) 성질(性質) oleic acid 가 다량함유(多量含有)되어 있었으며 olive oil 과 비슷하였다. 4. 종실박(種實粕)의 단백질(蛋白質)은 18종(種)의 amino acid 로 구성(構成)되었으며 특히 glutamic acid 의 함량(含量)이 높았다. 5. 과산화물가(過酸化物價)는 $150^{\circ}C$ 처리구(處理區)에서 30시간(時間), $180^{\circ}C$ 처리구(處理區)에서 10시간(時間)에 최고가(最高價)에 달(達)하였다가 감소하였으며 carbonyl 가(價)는 가열(加熱)함에 따라 계속 증가하였다. 6. 산가(酸價)는 $150^{\circ}C$ 처리구(處理區)의 30시간(時間)과 $180^{\circ}C$ 처리구(處理區)의 10시간(時間)의 결과(結果)와 비슷하였다.