• Title/Summary/Keyword: flavor stability

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Effect of the Mixing Extraction of Perilla Seed and Peanut on Physicochemical Characteristics and Oxidative Stability of Perilla Oil (들께와 땅콩의 혼합 채유가 들기름의 이화학적 특성 및 산화안정성에 미치는 영향)

  • 권용주;김충기;오현화
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.6
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    • pp.1212-1219
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    • 1999
  • The oils were extracted from the mixture of roasted(for 20 min at 190oC) perilla seeds(RPS) and roasted (commercially) peanuts(RPN) by solvent extraction(SE) and mechanical expression(ME). The effects of mixing ratio on physicochemical characteristics and oxidative stability of their oils were investigated. Yields of both SE and ME oils were increased as the RPN ratio in the mixture increased. In all the SE and ME oils, the major fatty acids were oleic, linoleic and linolenic acid, and total saturated fatty acids increased gradually, but total unsaturated fatty acids decreased gradually as the RPN ratio in the mixture was increased. The specific gravity and refractive index of both SE and ME oils decreased as the RPN ratio in the mixture was increased. Acid value, saponification value and iodine value of SE oils decreased as the RPN ratio in the mixture increased, whereas acid value and iodine value of ME oils decreased and saponification value increased. The colors of ME oils were darker brownish than SE oils. The oxidative stability of SE oils was decreased as the RPN ratio in the mixture increased, whereas that of ME oils was increased. Sensory evaluation of all the oils extracted from the mixture with various mixing ratio showed significant differences in flavor, taste, color and overall acceptance(p<0.01). The oil extracted from the mixture of the mixing ratio of 8:2(RPS:RPN) showed slightly higher preference regardless of extraction method.

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Implementation of A Robust Force Controller Using Stable NAC(Natural Admittance Control) Method (안정된 고유 어드미턴스 제어방식을 이용한 강인한 힘 제어기의 구현)

  • Kim, Seung-Woo
    • Journal of the Institute of Electronics Engineers of Korea SC
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    • v.39 no.6
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    • pp.9-19
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    • 2002
  • An NAC(Natural Admittance Control) system design is presented for interaction controller that achieves high-performance and guarantees stability. The NAC can be classified as a particular flavor of impedance control similar to control schemes that have velocity compensator and force compensator. The NAC significantly improves the response characteristics when Coulomb friction is presented in One-link Robot System and guarantees stability when robot contacts with environment. Pragmatic rules for NAC synthesis are derived. It shows method to choose a target impedance for realizable force compensator. Important parameters are found experimentally. It is demonstrated, by the experimental result, that NAC algorithm is successful in rejecting Coulomb friction through velocity compensator and guarantees stability through force compensator. We implement an experimental set-up consisting of environment-generated one-link robot system and DSP system for controller development. We apply the natural admittance controller to the One-link robot system, and show the good performance on desired force control in case of contacting with arbitrary environment.

Quality Characteristics and Oxidative Stability of Rice Yackwa added with Yam Powder (마 분말을 첨가한 쌀약과의 품질 특성과 산화안정성)

  • Hwang, Hea Jung;Kwak, Eun Jung
    • Journal of the East Asian Society of Dietary Life
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    • v.27 no.3
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    • pp.304-312
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    • 2017
  • This study was carried out to evaluate the effects of yam powder addition (0~40%) on the quality characteristics and oxidative stability of yackwa made with rice flour. While most rice flour (34.35%) had a particle size more than $250{\mu}m$, 75% of yam powder had a particle size less than $65{\mu}m$. Width, height, and volume of rice yackwa added with yam powder increased with increasing yam powder content. While L and b values of rice yackwa added with yam powder decreased with increasing yam powder content, a value increased. Hardness and chewiness of rice yackwa added with yam powder increased as storage period increased at $25^{\circ}C$ for 9 days, whereas they decreased with increasing yam powder content. In a discrimination test, brown color, flavor, sweetness, and bitterness increased with increasing yam powder content, whereas hardness decreased. In a preference test, taste, texture, and overall acceptance increased with increasing yam powder content. The acid and thiobarbituric acid (TBA) values of rice yackwa added with yam powder increased as storage period increased. However, acid and TBA values of the treated groups decreased with increasing yam powder content compared to the control group. Although 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activities decreased with increasing storage period, values increased with increasing yam powder content. It was found that yackwa quality, preference, and oxidative stability increased during storage with increasing yam powder content. From these results, addition of 40% yam powder would be the optimal conditions for making rice yackwa.

Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage

  • Tao, Ye;Xiao, Shan;Cai, Jiaming;Wang, Jihui;Li, Lin
    • Animal Bioscience
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    • v.34 no.10
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    • pp.1695-1704
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    • 2021
  • Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.

Effects of Fructooligosaccharide on Textural Properties of Dough and Quality Characteristics of White Pan Bread (프럭토올리고당 첨가가 반죽의 물성과 식빵의 품질 특성에 미치는 영향)

  • Kim, Young-Ho;Park, Ju-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.30 no.6
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    • pp.1310-1318
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    • 2017
  • This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour

  • Verma, Arun K.;Banerjee, Rituparna;Sharma, B.D.
    • Asian-Australasian Journal of Animal Sciences
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    • v.25 no.2
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    • pp.291-298
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    • 2012
  • While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

Quality Characteristics of Mayonnaise Added with Yuza Juice (유자즙을 첨가한 마요네즈의 품질특성)

  • Kim, Kyung Mi;Lee, Hyeon Ji;Kim, Jin Sook;Kim, Gi Chang;Jang, Young Eun
    • Korean journal of food and cookery science
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    • v.29 no.6
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    • pp.733-739
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    • 2013
  • This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ${\Delta}E$ values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

  • Deng, Yang;Lim, Juho;Lee, Gang-Hee;Nguyen, Thi Thanh Hanh;Xiao, Yang;Piao, Meizi;Kim, Doman
    • Journal of Microbiology and Biotechnology
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    • v.29 no.6
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    • pp.877-886
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    • 2019
  • Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

A Study of Cooking Properties of the Noodle Made of Composite Flour with Green Tea Powder (녹차분말을 첨가한 국수의 조리 특성에 관한 연구)

  • 현영희;황윤경;이윤신
    • Journal of the East Asian Society of Dietary Life
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    • v.11 no.4
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    • pp.295-304
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    • 2001
  • This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.

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Bread Properties Utilizing Extracts of Mume (매실(Prumus mume Sieb. et. Zucc)추출물을 이용한 제빵 적성)

  • 이연화;신두호
    • The Korean Journal of Food And Nutrition
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    • v.14 no.4
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    • pp.305-310
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    • 2001
  • In order to study bread properties utilizing extracts of fume, mume bread was baked, adding 0, 0.5, 1.0. 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color. bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing fume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mime extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control. In sensory evaluation, fume bread with 0.5 brix muse extract was evaluated as the best in taste, texture, flavor and overall acceptability.

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