Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 8 Issue 2
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- Pages.95-105
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- 1992
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Development of Availability for Oil Base Spiced Sauces (1)
調味用 油狀 Sauce類의 開發에 관한 硏究(1)
- Ahn, Myung-Soo (Dept. of Food and Nutrition, Sungshin Women's University) ;
- Koo, Bon-Soon (Dept. of Food Processing and Technology, Seoil Junior College)
- Published : 1992.05.01
Abstract
This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating
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