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http://dx.doi.org/10.7318/KJFC.2006.21.1.081

Effect of ${\beta}-Carotene$ on Flavor and Oxidation Stability in Seasoning Oil  

Koo, Bon-Soon (Dept. of Food Science and Technology, Seoil College)
Kim, Jong-Seung (Korea Health Industry Department Institute)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.1, 2006 , pp. 81-85 More about this Journal
Abstract
Seasoning oil(SO-1) was manufactured from soybean oil, with ${\beta}-carotene$, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added ${\beta}-carotene$ and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.
Keywords
seasoning oil; trans fatty acid; volatile component; smoke point;
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