• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.9-13
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• 2007

In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.394-403
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• 1995

Various thermal treatments such as toasting, roasting, drum drying, autoclaving+drum drying, microwaving+drum drying and extrusion were attempted to investigate their effects on chemical composition (proximate composition, Klason lignin, neutral sugar, uronic acid, starch, free sugar, dietary fiber, phytic acid, etc) and functional properties (water solubility index, water absorption index, water holding capacity, oil holding capacity, bulk density, swelling, etc) of wheat bran. Thermal treatments on wheat bran increased soluble dietary fiber (SDF) content from 2.7% (raw sample) to 4.6% (toasted), 4.5% (roasted), 4.6% (drum dried), 5.2% (autoclaved), 3.7% (microwaved), 5.6% (extruded). In contrast, total dietary fiber (TDF) content remained nearly constant regardless of thermal treatments, reflecting the concomitant decrease in insoluble dietary fiber (IDF). It was also found that water holding capacity (WHC) increased $20{\sim}75%$ due to thermal treatments employed in this research. Both bulk density and swelling were not directly relevant to WHC, but thier multiplication exhibited good correlation $(R^2=0.94)$ with WHC. Scanning elctron microscopy (SEM) exhibited that structure of raw wheat bran was significantly modified, whose degree and shape well reflected the types of thermal treatments.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.153-153
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• 2003

우리나라와 일본에서 특유의 향미로 인해 오래 전부턴 조미식품으로 애용되었던 참기름은 최근 토코페롤과 세사몰류 항산화 성분의 인체 기능성으로 인해 유지시장에 서 더욱 증가일로에 있다. 지금까지 좋은 향미와 품질을 지닌 참기름을 얻기 위해 참깨의 roasting조건에 대한 많은 연구가 이루어져 왔으나, 가공 전처리인 이물질 제거를 위한 수세 작업 및 탈수 작업에 관한 연구는 아직까지 없었다. 따라서, 본 연구에서는 이물질을 제거하는 수세 작업을 한 후 수분의 제거 정도 즉, 참깨가 roasting 과정으로 들어가기 직전의 수분 함량이 참기름의 제조와 품질에 미치는 영향을 알아보고자 하였다. 시료 350g을 수세 후 24 hr, 48 hr, 120 hr 실온에서 송풍 건조를 시켜 참깨 자체의 수분 함량을 각각 17.14%, 11.78%, 6.08%로 조절하여 착유하였다. 수분함량이 다른 세 군 시료를 각기 24$0^{\circ}C$, 26$0^{\circ}C$, 28$0^{\circ}C$에서 20분간 roasting하여 착유된 참기름에 대해 이화학적 품질 특성을 알기 위해 seed와 oil의 색도, 산가, 과산화물가, TBA가, 점도와 굴절률을 측정하였다. 또한, sample single test(5점 척도)를 이용한 관능검사를 행하여 benny, nutty, burnt flavor 및 전체적 만족도와 향의 강도 항목을 조사한 후 상관분석을 실시하였다. roasted sesame seed와 oil에 대해 색도를 측정하고 분산 분석을 실시한 결과, 참깨의 색도 중 L＊가 R-suare=1로서 전체 자료가 모형을 잘 설명해줌을 의미하는데, 고수분 시료일수록 whiteness가 높게 나왔고(60이상), 고온일수록 미미한 감소가 나타났다. 이것은 수분함량이 시료의 건화속도에 요인자로 작용함을 말해준다. oil의 L＊도 마찬가지 경향을 보이나 고수분 시료구의 경우(40 이상), 타 시료구(20이하)에 비해 백색도가 높은 것을 볼 수 있어 볶음에 더 많은 시간을 투자해야 함을 보여주었다. 그러나 a＊와b＊는 시료구간 뚜렷한 차이는 보이지 않았다. 참기름에 대하여 화학적 품질 평가로 산가는 수분함량 시료구별로 1.204, 3.28, 1.862가 측정되었고, 과산화물가는 0.493, 0.169, 0.315가 기록되었고, TBA가 또한 13.45, 10.27, 11.73로서 시료의 수분 함량과 상관없이 초기 산패 경향은 거의 없는 것으로 나타났다. 참기름의 물리적 품질요소로서 점도는 평균 85.57 cS, 굴절률은 평균 1.471로서 시험구간 이화학적 차이는 없는 것으로 드러났다. 관능검사결과의 상관분석에서는 beany와 burnt flavor간에 -0.9975(p＜0.05)의 음상관을, nutty flavor와 전체favor간에 0.99662의 양상관(p$\leq$0.05)을 보였고, burnt와 향의 strength, 전체 favor와 nutty flavor간에도 상관성이 높았다. strength와 nutty 항목간에도 0.982의 높은 상관을 보였으나 전체 favor와 burnt 항목간에는 높은 음상관(-0.9862)을 보였다. 고수분 함량의 시료는 28$0^{\circ}C$의 고온 처리시 외에는 향미가 좋지 못한 것으로 나타났고, 수분량이 적은 실험구는 고온일수록 향과 고소함은 강해지나 수분 보유량이 적어 타 실험구에 비해 탄내가 많이 발생하였다. 향미 만족도는 중간 수분량, 26$0^{\circ}C$ 볶음 처리구가 가장 컸다. 결론적으로 수분함량을 10~12%로 조절한 시료로 26$0^{\circ}C$~28$0^{\circ}C$에서 20분 이내로 roasting할 때가 좋은 참기름을 얻을 수 있을 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.731-737
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• 2011

TMR (total mixed ration) feed was developed by adding mugwort (Artemisia capillaris Thunb.) and was fed to Hanwoo cattle. We investigated the effects of feeding mugwort on the physicochemical properties and sensory scores of the Hanwoo beef, as well as the feasibility of producing beef with high quality and function. Samples included Hanwoo loin fed with fattening cattle TMR feed with (treatment) or without mugwort (control). The content of total catechin in Hanwoo loin fed with the treatment and control was 0.516 and 0.307 mg/kg, respectively, while the content of epicatechin was 0.116 and 0.087 mg/kg, respectively, both of which were significant increase from feeding TMR with mugwort (p<0.05). There was no significant difference between the control and treatment in terms of $b^*$ value, VBN content, EDA, total bacterial numbers, freezing loss, thawing loss, cooking loss, hardness, cohesiveness, gumminess, chewiness, shear force, or sensory score of boiled meat. $L^*$, $a^*$ and pH value for the treatment were significantly higher than the control (p<0.05). TBARS and springiness for the control were significantly higher than the treatment (p<0.05). The aroma of the raw meat and the taste, tenderness, juiciness, and palatability of the roasted meat for the treatment were significantly superior to the control (p<0.05). These results suggest that giving feed containing mugwort inhibits lipid oxidation, increases water holding capacity, and improve sensory scores.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.435-441
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• 1999

This study was designed to investigate the effects of roasting temperatures on the antinutritional factors and functional properties of sesame protein isolates. The protein contents a sesame protein isolates (SPI) prepared at roasting temperatures of 5$0^{\circ}C$, 10$0^{\circ}C$, 15$0^{\circ}C$ and 20$0^{\circ}C$ were 65.5%, 66.6%. 68.9% and 64.1%, respectively. Total phenolic compounds, condensed tannin and phytate contents of SPI was increased from 5$0^{\circ}C$ to 20$0^{\circ}C$. From color measurements, higher roasting temperature decreased 'L' and 'b' values significantly, but 'a' value was increased. The bulk density, fat absorption and water absorption of SPI was increased as the temperature of roasting was increased. Sesame protein isolates prepared by roasting at 5$0^{\circ}C$, 10$0^{\circ}C$ and 15$0^{\circ}C$ had higher emulsifying activity than those prepared by roasting at 20$0^{\circ}C$. Foaming capacity of SPI was not changed by roasting up to 10$0^{\circ}C$, but this property was reduced dramatically when roasted at 20$0^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.576-582
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• 2017

This study evaluated the microbial quality of dried and powdered foods during storage with increased humidity because of climate change. Five types of dried and powdered foods (dried shredded squid, wheat flour, Sunsik, red pepper powder, and roasted sesame seed) were stored at different relative humidities (RH 23%, 43%, 68%, 85%, and 100%) and changes in water activity and microbial populations were measured during storage at $35^{\circ}C$ for 15 days. The results revealed that water activity values of dried and powdered foods were significantly increased during storage when samples were stored at RH 85 and 100%. In addition, levels of total mesophilic bacteria, yeast, and mold were significantly increased after storage for 6 days or 9 days at RH 85% and 100%. However, levels of Escherichia coli and coliform did not increase significantly during storage. Based on these findings, dried and powdered foods should not be stored at high RH because the increased water activity enables microbial growth.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.364-370
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• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• Culinary science and hospitality research
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• v.19 no.5
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• pp.1-10
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• 2013

This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to $8.39{\pm}0.98%$, while soybean dasik with 10% ramie leaf extract powder the highest moisture contents to $14.71{\pm}0.02%$. As the content of ramie leaf(Boehmeria nivea) extract powder increased, the L-value, the a-value and b-value of soybean dasik with ramie leaf(Boehmeria nivea) extract powder significantly decreased(p<0.05). Among the texture measurement items of soybean dasik with ramie leaf(Boehmeria nivea) extract powder, the hardness, the gumminess, and the chewiness significantly increased as more amount of ramie leaf(Boehmeria nivea) extract powder added, whereas the adhesiveness and the cohesiveness significantly decreased(p<0.05%). The sensory evaluation, color and taste, softness and overall acceptability of soybean dasik with ramie leaf(Boehmeria nivea) extract powder showed that the one with 8% ramie leaf(Boehmeria nivea) extract powder were the most highly preferred, and there was no significant difference in the flavor. In conclusion, the soybean dasik added with 8% ramie leaf(Boehmeria nivea) extract powder is considered the most desirable in all of color, taste, flavor, and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.153-158
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• 2006

Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents markedly decreased, whereas those of glutamic acid, glycine, alanine, valine, isoleucine, leucine, and phenylalanine slightly decreased or increased. Caffeine contents of Arabica and Robusta were 1 and 2%, respectively, and remained unchanged during roasting. Trigonellin content of Arabica (0.87%-0.90%) was slightly higher than that of Robusta (0.74%), and 50 to 65% trigonellin degraded when green beans were heavily roasted. Chlorogenic acid levels of Robusta and Arabica were 4.82, and 4.38-4.66%, respectively. About 90% chIorogenic acid degraded with heavy roating. Total monosaccharide contents of Arabica and Robusta were 38.1-38.7 and 37.7%, respectively, and gradually decreased with roasting.