• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.440-448
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• 1990

To obtain the basic information an seed quality improvement in sesame, protein content of 114 varieties and amino acid composition of 12 varieties was analyzed. Protein content showed the vaietal difference ranged 20.6-30.2% and the mean was 24.72%. The highest variety in protein content was PI158066 (30.2%) originated from U.S.A. Protein content of Korean local varieties were highest among original group analyzed. Seed coat texture and seed coat color affected to protein content so, smooth type was higher than rough type in protein content, and black seeded varieties showed the hight protein content. Amino-acid composition of sesame was uneque in balance and higher than FAO reference. Total amino-acid of variety PI258372 was highest as 25.03%. Essential amino-acid (EAA) /total amino-acid(TAA) ratio of sesame was higher as 42-58.2% than soybean, corn, rice, peanut. Korean local variet 'Samcheck' showed best quality in amino-acid composition as 58.2% in EAA/TAA ratio with high tyrocin and lysine. Total amino acid content was high in order of Korean local '||'&'||'gt; introduced '||'&'||'gt; Korean bred varieties.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.246-252
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• 1996

Changes in physicochemical properties of the defatted sesame meals at various roasting temperature and time have been studied. The roasting temperatures were $190^{\circ}C,\;210^{\circ}C,\;and\;230^{\circ}C,$ whereas roasting times were 5, 10, 20 and 30 minutes, The protein content of defatted sesame meals decreased during roasting and the oil content of the meals roasted at$210^{\circ}C$ for 10 minutes was 8.4%. The yields of sesame mea]s and oil, when roasted at $210^{\circ}C$ for 10 minutes, were 50.1% and 46.9%, respectively. The amino acids in sesame meals gradually decreased as roasting conditions became severe. Sucrose (162.6 mg%), glucose (37.7 mg%) and fructose (18.7 mg%) were detected in the raw sesame meals. The color of roasted sesame seeds and oils extracted from them became darker as the roasting temperature and time increased and the change in lightness greatly affected the total color change. The browning pigment of the sesame meal roasted at $190^{\circ}C$ was separated into a fraction I, II and III. When roasted at $230^{\circ}C$ for longer than 10 minutes, the soluble browning pigment decreased.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1137-1143
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• 1999

The change of physicochemical characteristics of sesame with roasting temperature$(110^{\circ}C{\sim}230^{\circ}C)$ were investigated to get a useful index which needs to manufacture roasted sesame and sesame oils, In the physicochemical properties of roasted sesame, the contents of moisture, specific volume, oil yields and sesame cakes were changed significantly above $170^{\circ}C$. Fat and protein in sesame cakes were changed slightly. Desirable roasting temperature was $220^{\circ}C$ in considering oil yields and sensory qualities. Total amino acids such as arginine, serine, threonine, lysine. cystine, tyrosine and most of the free amino acids, and sucrose of free sugars were reduced significantly above $170^{\circ}C$ and $190^{\circ}C$. respectively. These reductions of sugar and amino compounds were assumed to play an important role in Maillard reaction for the formation of browning pigment, taste and aroma. It was confirmed that this reaction was pyrolytic degradation which took place in water-deficient and oil-rich system at relatively high temperature.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.106-118
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• 2009

This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature $80^{\circ}C$, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.2
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• pp.253-258
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• 1993

The study on the nutritive value and the potential use of two kinds (local vs. import) of sesame meal (SSM) in layer diets as substitute for soybean meal (SBM) at 25, 50, and 75% was carried out. Three hundred and thirty six layers were kept individually on a battery cage and fed isonitrogenous diets, 16% crude protein (CP), for 252 days. The local and the imported SSM contained on air dry basis 35.7 and 36.3% CP, 24.7 and 9.1% ether extract (EE), respectively. Their amino acid contents are all lower than those reported by NRC (1984). The local material contained remarkably lower lysine (0.44 vs. 0.94), methionine + cystine (1.06 vs. 1.75) and threonine (0.52 vs. 1.22) than the imported meal. Imported SSM could be substituted for SBM as high as 50% in layer ration without statistically adverse effect on egg production, feed intake, body weight gain, average egg weight and egg size, while local SSM was inferior to the control in all aspects. However, when production performance of the groups fed either kind of SSM was compared, no significant difference was found at the two lower substitution levels.

• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.81-87
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• 2007

This study was designed to evaluate the balance of fatty acids for the Korean style broiled beef and pork ingredient of the rate of mixture oil with sesame oil, soybean oil and perilla oil, by self-developed computer program. Each 3 kinds of Korean style broiled beef and pork by the rate of mixure oil with sesame oil, soybean oil and perilla oil, were evaluated by using the self-developed computer program. Contents of calories were 415.6kcal in Korean style broiled beef, 656.3 kcal in Korean style broiled pork. The mean of protein were 41.35g, Korean style broiled beef, 32.66g, Korean style broiled pork. The ratio of C/P/F ratio of Korean style broiled beef and pork, 21/ 40/ 39, 10/ 20/ 70. The mean P/ M/ S of fatty acids in Korean style broiled beef and pork ratio was similar $0.4{\sim}0.5/\;1.4{\sim}1.5/\;1$. The ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef and pork using sesame oil was 54.3, 56.9 much higher than desirable $level(4{\sim}8)$. But the ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef using mixture oil with sesame oil, soybean oil and perilla oil were 4.6, 4.2 desirable $level(4{\sim}8)$, Korean style broiled pork using mixture oil with sesame oil, soybean oil and perilla oil were 3.0, 6.2. It means the ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef and pork was improved of desirable level respectively by using the mixture oil with sesame oil, soybean oil and perilla oil, than using sesame oil.

• Journal of the Korean Applied Science and Technology
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• v.2 no.2
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• pp.21-24
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• 1985

The effects of dietary magnesium, calcium on the serum cholesterol concentration in rabbit was studied for a period of 21 days using isocalorids and isonitrogenous basal diet. It is investigated that the serum cholesterol level lowering by feeding with calcium, magnesium, sesame oil and perilla oil, did not appeared but perilla oil and magnesium feeding group appeared a little bit lowering. There was no effect for the total protein, but there was some sort of effect for albumin and globulin. Particulary, alpa-globulin was increased by calcium, magnesium, sesame oil and perilla oil feeding groups. The esterified cholesterol was increased at the magnesium and perilla oil diet group. It is also, investigate that there is almost no effect for the electrolytes concentration and transport phenomena in the cell through magnesium, calcium, sesame oil and perilla oil diet groups.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Journal of Life Science
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• v.13 no.4
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• pp.383-389
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• 2003

A cDNA (SeMIPS) encoding myo-inositol 1-phosphate synthase has been isolated from developing sesame (Sesamum indicum L. cv. Dan-Baek) seeds and its structure and function analyzed. The SeMIPS protein was highly homologous with those from plant species (88-94%), while a much lower degree of sequence homology (60%) was found with that of human. The functional domains commonly found in MIPS protein were identified and their amino acid residues were compared with each other. Northern blot indicated that the expression of the SeMIPS gene might be organ-specifically regulated. A complementation assay based on a yeast mutant system confirmed that the SeMIPS gene encodes a myo-inositol 1-phosphate synthase (MIPS) of sesame by showing functional expression of the SeMIPS cDNA in the yeast mutants containing the disrupted INO1 gene.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.197-202
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• 1999

The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20 g (I$_1$), 30 g (I$_2$), 40 g (I$_3$), 50 g (I$_4$) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix$^{\circ}$, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, “a”values 1.82∼2.15%, and “b”values 15.5∼16.5%. The turbidity of samples ranged 39∼61%, in which I$_4$ (chicken stock 100 g+sesame seed 50 g+water 25 g) was the most turbid. Solid content was also the highest in I$_4$, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste. and viscosity. I$_4$ had the strongest nutty aroma. I$_2$ (chicken stock 100 g+sesame seed 30 g+water 15 g) and I$_3$ (chicken stock 100 g+sesame seed 40 g+water 20 g) were the best in the overall preference.