Applied Biological Chemistry
- 제38권5호
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- Pages.425-430
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- 1995
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
볶은 대두로부터 착유한 대두유의 산화 안정성 및 향기 기호도
The Oxidation Stability and Flavor Acceptability of Oil from Roasted Soybean
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Im, Moo-Hyeog
(Department of Food Science & Technology, College of Nature and Resources, Yeungnam University) ;
- Choi, Jong-Dong (Department of Food Science & Technology, College of Nature and Resources, Yeungnam University) ;
- Choi, Kwang-Soo (Department of Food Science & Technology, College of Nature and Resources, Yeungnam University)
- 발행 : 1995.10.31
초록
대두의 볶음 처리와 정제 처리가 대두유의 산화 안정성과 향기 기호도에 미치는 영향에 대하여 조사하였다.
The effects of oxidation stability and flavor acceptability of soybean oil by roasting and refining treatment were investigated in this study. The peroxide values of crude oil from unroasted soybean(COUS) were more increased than those of crude oil from unroasted soybean(CORS) during storage under fluorescence light at