• Title/Summary/Keyword: Roasted

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Determination of Polycyclic Aromatic Hydrocarbons in Sesame Oils Derived from Sesame Seeds of Different Places of Origins (원산지가 다른 참깨로 제조한 참기름에서의 polycyclic aromatic hydrocarbons 함량 분석)

  • Seo, Il-Won;Nam, He-Jung;Shin, Han-Seung
    • Korean Journal of Food Science and Technology
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    • v.41 no.1
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    • pp.21-26
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    • 2009
  • Polycyclic aromatic hydrocarbon(PAH) contents were evaluated in sesame oils from sesame seeds of different origins and in commercial samples using HPLC with fluorescence detection. The sesame seeds, which had been harvested from India, China, and Korea, were roasted at $250^{\circ}C$ for 25 min, and the commercial sesame oils were purchased from a local market. The recoveries for eight PAHs spiked into the sesame oils ranged from 80.2 to 99.2%. The mean levels of total PAHs in the sesame oils harvested from China, Korea, and India were 3.97, 1.57, and 1.20 ${\mu}g$/kg, respectively. The PAH contents in the commercial sesame oils ranged from 0.79 to 2.15 ${\mu}g$/kg.

Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts (시판 흑양파추출액의 휘발성 향기성분)

  • Jeon, Seon-Young;Jeong, Eun-Jeong;Baek, Jeong-Hwa;Cha, Yong-Jun
    • Journal of Life Science
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    • v.21 no.12
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    • pp.1740-1745
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    • 2011
  • Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.

Preparation and Physicochemical Characteristics of Abalone Meat Aged in Kochujang (고추장 숙성 전복의 제조 및 이화학적 특성)

  • Koh, So-Mi;Kim, Hae-Seop;Cho, Young-Chul;Kang, Seong-Gook;Kim, Jeong-Mok
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.773-779
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    • 2009
  • The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber (로스팅 조건이 맥문동의 이화학적 특성 및 기호도에 미치는 영향)

  • Bae, Kyung-Mi;Park, So-Hae;Jung, Kyung-Hee;Kim, Mi-Jin;Hong, Sun-Hee;Song, Yeong-Ok;Lee, Hee-Seob
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.10
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    • pp.1503-1508
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    • 2010
  • This study was conducted to investigate physicochemical characteristics, antioxidant activities, and sensory evaluation of water extracts from Liriopis tuber (Liriope platyphylla Wang et Tang; LP) treated with roasting over various temperatures ($150{\sim}190^{\circ}C$). The LP water extracts showed increase of total sugar, reducing sugar, total protein, and total saponins except pH as roasting temperature was elevated. The browning index, and a and b values of color were increased, however, L value was decreased as temperature was elevated. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion radical, and nitrite scavenging activities and trolox equivalent antioxidant capacity of LP water extracts were increased by 6.77, 2.37, 4.02, and 4.92 times, respectively, after roasting at $190^{\circ}C$. In sensory evaluation, LP water extracts roasted at $170^{\circ}C$ showed the highest scores in color, savory taste, flavor, and overall acceptability.

A Study on Improvement of Recycling Process of Waste Fluorescent Lamps (폐형광등 재활용 공정의 개선 연구)

  • Lee, Gee Hun;Lee, Dong Hoon;Song, Young Jun;Kim, Chang Kwon
    • Resources Recycling
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    • v.29 no.3
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    • pp.61-74
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    • 2020
  • This study was conducted to improve the recycling process of waste fluorescent lamp, and investigate the possibility of using the waste fluorescent lamp glass as a raw material for glass beads, the leaching method of rare earth from the waste phosphor powder, and the possibility of solvent extraction of rare earth from the rare earth leaching solution. The waste phosphor contained 28.9% yttrium oxide, 3.46% cerium oxide, 1.95% europium oxide, 1.76% terbium oxide, and 1.43% lanthanum oxide. As a result of the trial production of glass beads using waste fluorescent lamp glass, it was judged that the production yield and quality were excellent, so that waste fluorescent lamp glass could be used as a raw material for glass beads. The soda roasted waste phosphor was leached in water and thereby the aqueous solution was blown with CO2 to drop the pH to about 7, Then, Al, Si and residual N2CO3 were dissolved, and NaAlCO3(OH)2 and SiO2 were precipitated in the aqueous solution. In the solvent extraction of cyanex272-hydrochloric acid, cyanex272-sulfuric acid, D2EHPA-hydrochloric acid, D2EHPA-sulfuric acid, Ionquest290-hydrochloric acid, Ionquest290-sulfuric acid, p507-hydrochloric acid using xylene as a diluent, the extraction yield of Y, Eu, Ce, La, and Tb are close to 100%. However, in this conditions, the difference in extraction yield for each element, that is, selectivity is 16% or less.

Organoleptic Sweetness of Aspartame as Affected by Temperature, pH, Salt and Quinine (아스파탐의 단맛에 온도, pH, 소금, quinine이 미치는 영향)

  • Chung, Nam-Yong;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
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    • v.28 no.1
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    • pp.162-168
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    • 1996
  • Effects of temperature, pH and addition of NaCl and quinine on sweetness and recognition threshold of aspartame were investigated. Changes in flavor of some foods were also studied when aspartame was added. The sweetness of 0.02% aspartame, the equi-sweetness of 4.3% sugar, was organoleptically evaluated by multiple comparison test at variouse range of temperature ($4^{\circ}$, $20^{\circ}$, $40^{\circ}$, $60^{\circ}$ and $80^{\circ}C$), pH (3.0, 4.5, 6.0 and 7.5), NaCl (0.5, 1.0, 1.5 and 2.0%) and quinine (0.001, 0.003 and 0.005%). The highest sweetness was obtained at $20^{\circ}C$ and pH 3.0-4.5. Addition of NaCl at 0.5% level showed the highest sweetness which was decreased thereafter. The sweetness was significantly decreased by the addition of quinine. The recognition threshold of aspartame was the lowest at $20^{\circ}C$ and pH 3.0-4.5. Lower in bitterness and higher In ginseng flavor were noted in ginseng tea with aspartame than in that without aspartame. Improved roasted flavor and decreased undesirable odor and taste were resulted in soymilk with the addition of aspartame. The flavors of orange, apple and strawberry were enhanced by aspartame in orange juice, apple juice and strawberry juice, respectively.

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Hepatoprotective Effects of Lycium chinense Mill Fruit Extracts and Fresh Fruit Juice (구기자 추출물과 생과즙의 간독성 보호효과)

  • Kang, Kyung-Il;Jung, Jin-Young;Koh, Kyung-Hee;Lee, Cherl-Ho
    • Korean Journal of Food Science and Technology
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    • v.38 no.1
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    • pp.99-103
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    • 2006
  • Hepatoprotective effects of Bulro Kugi (Lycium chinense Mill) fruit extracts on $CCl_4-administered$ rats were investigated in vivo. Administration of $CCl_4$ increased plasma glutamic oxalacetic transaminase (GOT), glutamic pyruvic transaminase (GPT), and lactate dehydrogenase (LDH) activities, induced lipid peroxidation as measured by malondialdehyde (MDA) content of rat liver, and significantly increased liver weight. Feeding of B. Kugi (Lycium chinense Mill) slightly increased body weight gain, although not significantly different from normal group. B. Kugi (Lycium chinense Mill) fruit extracts reduced blood cholesterol level and inhibited $CCl_4-induced$ increases of plasma GPT, GOT, and LDH activities, whereas increased contents of MDA and cytochrome P-450, and GST activity in liver tissue of $CCl_4-administered$ rats. Roasted B. Kugi (Lycium chinense Mill) fruit extract showed highest hepatoprotective effect among samples tested. These results suggest water extracts of B. Kugi (Lycium chinense Mill) fruit possess promising hepatoprotective activity against $CCl_4-induced$ hepatic damage in rats.

Preparation of Noodle with Laver Powder and its Characteristics (김분말을 이용한 국수의 제조 및 특성)

  • Lee, Jang-Wook;Kee, Hae-Jin;Park, Yang-Kyun;Rhim, Jong-Whan;Jung, Soon-Teck;Ham, Kyung-Sik;Kim, In-Chul;Kang, Seong-Gook
    • Korean Journal of Food Science and Technology
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    • v.32 no.2
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    • pp.298-305
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    • 2000
  • Laver noodles were prepared with composite flour containing various ratios of laver powder sifted through 100-mesh sieve and their cooking characteristics were evaluated. Farinograph test results with the composite flour showed that water absorption rate increased linearly as the content of laver powder increased from 2% to 8%, while dough stability decreased linearly with the laver content. Dough development time increased 2.65-3.75 times by adding laver powder. DSC endotherms indicated that onset temperature $(T_o)$, peak temperature $(T_p)$, and conclusion tempearture $(T_c)$ of composite flour starch gelatinization shifted to a higher temperatures as the laver powder content increased. Difference in laver species (e.g., Porphyra dentata and Porphyra tenera) did not affect dough characteristics and surface color of doughs and noodles made with composite flours. From the sensory evaluation test for noodles, a laver noodle containing 4% roasted Porphyra dentata was the most preferred among the noodles tested.

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Studies on the Antioxidative Compounds of Sesame Oils with Roasting Temperature (볶음온도에 따른 참기름의 항산화성분 변화)

  • Kim, Hyeon-Wee
    • Korean Journal of Food Science and Technology
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    • v.32 no.2
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    • pp.246-251
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    • 2000
  • This study was investigated to compare the changes of antioxidative compounds in sesame oil with roasting temperature$(110^{\circ}C{\sim}230^{\circ}C)$. Lightness was decreased markedly over $170^{\circ}C$. In the changes of lignan contents, 7 different lignans unchanged up to $170^{\circ}C$ and sesamolin and sesamin decreased markedly, whereas sesamol, unknown1, unknown3 increased drastically at the higher temperatures. In tocopherol contents, ${\gamma}-tocopherol$ decreased from 70.59 mg% in unroasted oil to 33.87 mg% at $220^{\circ}C$, and to 26.73 mg% at $230^{\circ}C$. In the result of AOM(active oxygen method) test carried out at $120^{\circ}C$ for evaluating oxidative stability, the induction period of unroasted oil was 4.12 hrs and that of roasted oils was increased with roasting temperature (induction period at $220^{\circ}C$ was 27.9 hrs.). From the above results, it was confirmed that correlation coefficient between oxidative stability and lightness is -0.993 and that between oxidative stability and sesamol content is 0.934 above $170^{\circ}C$. Therefore its remarkable oxidative stability with the roasting temperature, might be considered to be due to the increase of sesamol, other lignans(unknown 1, unknown 3).

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Quality Characteristics of White Pan Breads Prepared with Various Salts (소금의 종류를 달리한 식빵의 품질 특성)

  • Kim, Hyeog;Choi, Cha-Ran;Ham, Kyung-Sik
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.1
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    • pp.72-80
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    • 2007
  • This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.