• 한국식생활문화학회지
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• 제9권4호
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• pp.335-340
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• 1994

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at $4^{\circ}C$. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.300-305
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• 2004

Antioxidative and antimicrobial activities of essential oils of cassia (Cinnamomum cassia) and dill (Anethum graveolens L.) were investigated. Essential oils used in this study were added to soybean oil and stored at $65^{\circ}C$ for 9 days to examine their antioxidant activities using peroxide value (POV). The results showed that dill essential oil possessed a higher antioxidant activity than cassia essential oil. Strong antimicrobial activity was observed in cassia essential oil, whereas low activity was observed in dill essential oil against the test microorganisms. Heat stability and cell growth inhibitions were investigated with different concentrations of cassia oil. Results showed that cassia oil had thermal stability in a wide range of $70-160^{\circ}C$. Cassia inhibited cell growth of Bacillus cereus KCTC 1022, Micrococcus luteus A TCC 9341 and Escherichia coli ATCC 25922, but not great on Salmonella typhimurium ATCC 14028 at level of 200 ppm. In conclusion, the results indicate that dill essential oil could be a potential candidate for an antioxidative agent, while cassia essential oil could be suitable for use as an antimicrobial agent in the food industry.

• Journal of Nutrition and Health
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• 제34권8호
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• pp.833-842
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• 2001

The purpose of this study is to determine the effect of dietary proteins and fats on the hepatic histological changes, membrane stability, and drug-metabolizing enzyme activities during chemically induced rat hepatocarcinogenesis. Weanling Sprague-Dawley rats were fed the diet containing 20% casein or soy protein isolate and 15% perilla or corn oil for 10 weeks. Hepatocarcinogensis was initiated with diethylnitrosamine(DEN), and the rats were fed diets containing 0.02% 2-acetylaminofluorene(AAF) followed by 0.05% phenobarbital (PB). The scores of histological changes were decreased in treated rats fed soy protein diet compared to those find casein diet. Liver weights were significantly increased by AAF and PB treatment in rats fed casein diets in both oil groups. Glucose 6-phosphatase(G6Pase) activities, an index of membrane stability, were significantly reduced by AAF and PB treatment in rats find casein diets, and were lower in casein diet compared to soy protein diet groups. Especially, the activities were the highest in the rats fed soy protein-perilla oil diet. Lipid peroxide values also were increased by AAF and PB treatment in rats fed casein diet. Aniline hydroxylase activities were not influenced by protein and fat sources. Glutathione-dependent enzyme activities were increased by AAF and PB treatment. Linoleic and arachidonic acid content were increased in rats fed corn oil diet, and linolenic and eicosapentaenoic acid contents were increased in rats fed perilla oil diet. Our results suggest that soy protein isolate inhibit the abnormal histological changes in liver, possibly by maintaining the membrane stability during chemically induced rat hepatocarcinogenesis. Soy protein may be protective against the hepatocarcinogenesis induced by chemical carcinogen.

• 한국식생활문화학회지
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• 제18권2호
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• 한국식품영양과학회지
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• 제35권10호
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• pp.1434-1438
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• 2006

본 실험은 식품첨가물을 사용하지 않고 두유를 제조하는데 목적이 있다. 이를 위해 일반적으로 두유제조시 사용되는 유화제인 monoglyceride를 사용하지 않고 균질기 압력만을 변화시켜 제조할 경우 유화안정성에 미치는 영향을 알아보고자 하였다. 두유는 콩과 물의 비율을 1:8로 하여 제조하였으며 두유의 수율은 콩의 5.87배로 측정되었다. 균질기의 압력을 $50kg/cm^2,\;100kg/cm^2,\;150kg/cm^2,\;200kg/cm^2$로 달리하여 두유를 제조한 후 중심부의 일반성분을 분석한 결과 유화압력이 높을수록 지질의 함량이 높게 나타났다. 또한 시간의 경과에 따른 고형분의 침전정도를 측정한 현탁안정성과 열처리에 따른 분리정도를 측정한 유화안정성 그리고 점도측정결과 역시 유화압력이 높을수록 우수한 결과를 보여주었다. 실험결과 유화제를 첨가하지 않고 균질기 압력을 $150kg/cm^2$ 이상으로 유지하는 것만으로도 두유제조가 가능할 것으로 생각되었다.

• 한국식품과학회지
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• 제34권6호
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• pp.984-991
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• 2002

순수 참기름과 채종유, 옥수수유, 대두유를 10%, 30%, 50%씩 첨가한 참기름 혼합유를 제조하여 $60^{\circ}C$의 incubator에서 8주간 저장하면서 혼합유의 산화 안정성과 향기 성분의 변화 그리고 관능 검사를 실시하였다. 모든 시료의 POV는 저장 6주에 최고값을 나타내었으며 채종유와 옥수수유 10%, 30%, 50%씩 그리고 대두유 10%를 첨가한 참기름 혼합유는 순수 참기름 보다 저장 기간 동안 과산화물 생성이 억제되어지는 효과가 있음을 나타났다. 산패 유도기간도 채종유와 옥수수유 10%, 30%, 50%씩 그리도 대두유 10%를 첨가한 참기름 혼합유에서는 대조구인 참기름 보다 그 기간이 더 연장되었다. 상대적 항산화 효과(Relative Antioxidant Effectiveness: RAE)는 10% 채종유를 첨가한 혼합유가 순수한 참기름 보다 6배의 효과가 있었다. 그리고 산가는 모든 혼합유 시료가 참기름 보다 더 낮은 결과를 나타내었으나 단일 식물성유 보다는 그 수치가 높았다. 혼합유의 향기 성분은 참기름에서 확인된 참기름의 독특한 방향을 나타내는 pyrazine류가 참기름 혼합유에서도 확인되었으며 저장 기간이 연장됨에 따라 모든 시료에서 산패의 지표가 되는 aldehyde, ketone, acid등의 carbonyl 화합물의 함량이 증가되었다. 관능평가에서는 10%의 채종유, 옥수수유, 대두유를 첨가한 참기름 혼합유 시료는 대조구인 순수 참기름과 유의적인 차이가 없는 것으로 밝혀졌다. 이와 같은 결과로 미루어 볼 때 참기름과 식물성유의 혼합은 매우 바람직하며 단일 식물성유보다 산화 안정성이 크게 증대되었을 뿐 아니라 관능적인 품질에도 차이가 없으므로 경제적인 면에서도 매우 유용할 것으로 생각된다.

• 한국식품영양학회지
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• 제35권6호
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• pp.417-425
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• 2022

The purpose of this study was to investigate the antioxidant activities, quality characteristics, and storage stability of perilla oil mayonnaise (PM) with different levels of onion powder (OP) from 0 to 3%. As the amount of OP increased, the L, a, and b values increased, but pH decreased (p<0.05). The addition of OP raised viscosity (p<0.05). The addition of OP to PM proportionally increased the total phenolic content, and antioxidant activities as measured by DPPH and ABTS radical scavenging activity, and FRAP assay. When compared to PM without OP, PM that contained OP had a peroxide value that was almost 1.94 times lower. The emulsion stability was between 97.62 to 94.92% in the PM without OP and PM with OP groups was 99.60% for 12 weeks. This study showed that the inclusion of OP in PM has the potential to inprove its quality, antioxidant activities, and storage stability.

• 한국식품영양학회지
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• 제20권4호
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• pp.349-355
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• 2007

Periodate-oxidized soluble starch was reacted with papain at pH 4.0, pH 7.0, and pH 9.7, and an oxidized soluble starch-papain conjugate was produced. When compared with native papain, the specific activity decreased to 60%, in both the modified papain reacted with 0.4% $NaBH_4$ and in the modified papain not reacted with $NaBH_4$. The specific activity decreased to 70% in the modified papains reacted with 1.5% $NaBH_4$ and 4.0% $NaBH_4$, respectively. The reduction by $NaBH_4$ did not have an effect in the thermal stability of either the modified or nonmodified papain. An activity of 54.7% remained in the papain modified at pH 4.0, which was incubated at $80^{\circ}C$ for 40 min. The papains modified at pH 7.0 and pH 9.7 and incubated for 40 min at two different temperatures, respectively, were stable to $60^{\circ}C$, and at $80^{\circ}C$ their activities at 56.3% and 44.1 %, respectively. The modified papain's thermal stability pattern was similar to that of native papain, with no increase in its statbility. In the range of pH $2.0{\sim}13.0$, the stability of the papain modified at pH 4.0 decreased greatly between pH $3.0{\sim}5.0$, but it was similar to the native papain at other pH values. The stability of the papain modified at pH 7.0 showed a similar pattern to the native papain at pH $2.0{\sim}6.0$, while its stability increased when moving into the alkali pH range. The papain modified at pH 9.7 also had increased stability, when moving into the alkali range. The results of Hammerstein milk casein, which was reacted with the papains modified at pH 4.0, pH 7.0, and pH 9.7, respectively, and analyzed by FPLC, showed different peaks according to the different modification pHs, and the greatest peak differences were observed with the modification at pH 9.7.

• Asian-Australasian Journal of Animal Sciences
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• 제16권12호
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• pp.1738-1742
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• 2003

The whole plant of crop maize was chopped and ensiled in double-layered polyethylene bags to determine the influence of residual sugar on the fermentation of lactic acid and aerobic stability by L. buchneri in whole crop maize silage made in airstress condition. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g, L,.buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1$+L.b. and $g_2$+L.b. All silos were opened at day 91 after ensiling for measuring the pH values, microbiological enumeration, fermentative products and aerobic stability. The dry matter loss increased significantly (p<0.01) due to inclusion of sugar or L. buchneri. The lower lactic acid concentrations were observed (p<0.01) in silages inoculated with L. buchneri only or in combination with sugar addition than the correspondent uninoculated silages. Compared with control silage, ethanol production was about 3 or 6-fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The silages added with sugar contained less acetic acid concentration (p<0.01) than control, but silages inoculated with L. buchneri showed the contrary effects (p<0.01) at different sugar levels. No butyric acid was found in uninoculated silages, silages inoculated with L. buchneri. producted more propionic acid, 1-propanol and butyric acid. Lactic acid bacteria counts increased markedly (p<0.01) due to inoculation with L. buchneri, whereas it was reduced (p<0.01) by added sugar. No significant difference was observed in count of yeast, but inoculation with L. buchneri shows a decreasing trend. Mould count in all silages was less than 2 (log cfu $g^{-1}$). The added sugar had negative effects on aerobic stability of maize silage made under air-stress conditions, whereas inoculation with L. buchneri improves (p<0.01) the aerobic stability.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1992년도 학술강연회
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• pp.47-52
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• 1992