• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.3
• /
• pp.271-277
• /
• 2016

This study was performed to identify sensory characteristics of the Korean traditional cookie Yakgwa prepared by partially replacing wheat flour with glutinous rice flour as well as to conduct cross-cultural comparison of the sensory descriptions of the Yakgwa sample set between Korea and Chinese panelists. Korean and Chinese highly trained panelists identified 22 sensory attributes by descriptive analysis. The addition of glutinous rice flour decreased soybean oil odor, moistness, oiliness and increased hardness, crispness of the Yakgwa samples. In the consumer test, consumers from Korea (n=89) and China (n=56) participated. Yakgwa with 50% glutinous rice flour had a significantly higher overall acceptability than other the Yakgwa samples by Korean and Chinese consumers.

• Korean Journal of Food Science and Technology
• /
• v.17 no.5
• /
• pp.355-360
• /
• 1985

Soybean, hydrogenated soybean and corn oils, which were exposed to fluorescent light for different periods of time, were evaluated for sensory qualities by subjective sensory evaluation and instrumental gas chromatographic analysis. Sensory evaluation was conducted in 8 laboratories using a 10-point hedonic scale with a total of 95 panel members. The correlation coefficients between sensory scores and predicted sensory scores by gas chromatographic analysis for the 8 laboratories varied from 0.10 to 0.99. However, most laboratories had better than 0.90, which was considered excellent. The correlation coefficients between sensory scores of the 95 panel members and predicted sensory scores using the amount of 2. 4-decadienal isomers in oil determined by a gas chromatographic method for soybean, hydrogenated soybean, and corn oils, were r=0.96, r=0.97, and r=0.97, respectively. The correlation study suggests that it is possible to obtain realistic results of oil flavor qualities from the instrumental evaluation by combining improved gas chromatographic analysis, sensory evaluation, and statistical analysis for practical purposes.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.10a
• /
• pp.416-420
• /
• 2004

본 연구에서는 현재 우리나라에서 식용으로 많이 쓰이는 식물성 유지인 콩기름, 올리브유, 고추씨기름을 Gas Chromatography를 이용해 각 유지별 지방산의 정성, 정량하였으며 이들 유지의 산화 안정성 평가를 위하여 산화적 반응의 기작의 생성물인 휘발성 분해 산물인 Pentanal 생성을 비교하여 분석하였다. 1. Soybean oil의 지방산 조성은 불포화 지방산은 87.79%, 포화지방산은 12.21%를 차지했으며 Olive oil의 지방산 조성은 불포화 지방산은 82.77%, 포화지방산은 17.23%를 차지했다. Hot pepper oil의 지방산 조성은 불포화 지방산은 85.42%, 포화지방산은 14.58%를 차지했다. 2. 콩기름, 올리브기름, 고추씨기름의 pentane의 함량은 43.4, 30.4, 19.7nL로 측정되었다. 따라서 고추씨기름이 다른 유지에 비해 산화에 대하여 안정함을 알 수 있다. 이상의 결과로부터 실험에 선택된 콩기름, 올리브유, 고추씨기름에는 포화 지방산보다 불포화 지방산의 함량이 많은 것을 알 수 있었고, 특히 체내에서 합성이 불가능해 식품으로 섭취해야만 하는 필수 지방산의 함량이 높아 체내 생체 활동에 유용한 것으로 판단되었다. 산패도 비교 평가에서는 hot pepper seed oil이 olive oil이나 soybean oil보다 낮은 산패도를 나타내어 다른 유지보다 산화 안정성이 뛰어난 것으로 나타났다.

• Korean Journal of Food Science and Technology
• /
• v.17 no.2
• /
• pp.71-74
• /
• 1985

In the present study, a tentative mechanism for the decomposition of the hydroperoxide formed during the thermal oxidation of an edible soybean oil was proposed. The soybean oil was thermally oxidized at $120^{\circ}C$ for 7 hrs with air injection at a rate of 120 ml/min. Through kinetic studies of the decomposition process based on the tentative mechanism and the actual experimental data obtained from the hydroperoxide decomposition at 100, 120, 150 and $180^{\circ}C$, it was found that the reaction order of the hydroperoxide decomposition in these conditions was of first order. It was also estimated that the dissociation energy for the hydroperoxide in the same conditions was 15.876 kcal/g. mol.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.2
• /
• pp.186-189
• /
• 1993

The effect of soybean oil on frying time and number of frying treatment on quality of Yu-kwa (Korean traditional rice cookie) were examined. As the frying time increased, acid value and POV were increased from 0.08 to 0.23 and 1.78, respectively. But the quality of Yu-kwa was not influenced by the frying time. And as the frying time increased, unsaturated fatty acid (oleic and linoleic acid) was decreased, while saturated fatty acid (palmitic acid) was increased. The color was drastically changed on frying oil which showed a dark brown color, but there was no difference in Yu-kwa. As the frying time increased, acceptability was decreased on sensory evaluation, but significant difference among samples tested within significant level 5 % was not revealed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.3
• /
• pp.332-341
• /
• 2007

The purpose of this study was to investigate the change of flavor compounds of freeze-dried garlic and garlic roasted with soybean oil and sesame oil. Freeze-dried garlic and ground raw garlic roasted with oils was prepared at $180^{\circ}C$ for 5 minutes. Volatile compounds of garlic samples were obtained by Likens-Nickerson distillation/solvent extraction and identified by GC and GC/MS. Sulfur compounds, methyl allyl sulfide, diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were the major volatile in garlic flavor which was more than 98% of the total volatile compounds. The total amount of sulfur compounds in freeze-dried garlic roasted with soybean oil was decreased to 20% compare to that of garlic flavor; however, 10 pyrazines such as 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl-5-methyl pyrazin and 3-ethyl-2,5-dimethyl pyrazine which were not originated from both freeze-dried garlic and soybean oil were identified. They might be generated from thermal interactions of sugars and nonvolatile flavor precursors of garlic. In freeze-dried garlic roasted with sesame oil, the amount of diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide increased whereas diallyl disulfide completely disappeared. The amount of two cyclic compounds 3,4-dihydro-3-vinyl-1,2-dithiin and 2-vinyl-4H-1,3-dithiin, which were artifacts from allicin, increased in roasted garlic with sesame oil.

• Journal of the Korean Wood Science and Technology
• /
• v.36 no.4
• /
• pp.37-43
• /
• 2008

The research attempted to develop an eco-friendly wood adhesive based on vegetable oil (soybean oil), the renewable and sustainable natural resources, using ozonification technology for the chemical structure modification. The soybean oils (SBO) were reacted with $O_3$ at the rate of 7.13 g/h for different times, 15 minutes, 30 minutes, 60 minutes, and 120 minutes. Modified chemical structure of the ozonized SBOs were examined by Fourier transform Infrared (FT-IR) spectrum. The FT-IR spectrum of SBO had an absorbance peak at $3010cm^{-1}$ that is the characteristic peak of the unsaturated double bonds. As ozone treatment time increased, the peak of the double bond was disappeared and aldehyde or carboxyl peak appeared at $1700cm^{-1}$. The dry, wet, and cyclic boiling bond strengths of the ozonized SBO mixed with polymeric diphenylmethane-4, 4-diisocyanate (pMDI) were also investigated. In the dry shear test, all strengths met constantly the standard requirement of $7.0kgf/cm^2$ (KS F3101 2006). The bond strengths gradually increased with increasing ozone treatment time. The highest strength showed at 60 minutes ozone treatment and decreased values at 120 minutes. In the cyclic boiling shear test, 30, 60 and 120 minutes exceeded the standard requirement.

• Journal of the Korean Wood Science and Technology
• /
• v.37 no.1
• /
• pp.56-64
• /
• 2009

The purpose of this study was to investigate and develop an eco-friendly wood adhesive based on vegetable oil (especially soybean oil), the renewable and sustainable natural resources, using ozonification technology for the chemical structure modification. The soybean oil (SBO) was reacted with $O_3$ at the rate of 7.13 g/h for different times, 15 minutes, 30 minutes, 60 minutes, and 120 minutes. The investigation of the modified chemical structure of the ozonized SBOs were conducted using FT-IR, $^1H$-NMR, MALDI-TOF MS, and GC/MS. As ozonification time increased, the peak of the unsaturated double bonds was disappeared and aldehyde or carboxyl peak appeared because ozonification broke the oil into small molecules. The plywoods were made at $110^{\circ}C$ with 30 seconds/mm hot-press time using the different ozonized SBO/pMDI adhesives and were tested for the dry, wet, cyclic boil test according to the Korea Industrial Standard F3101 Ordinary plywood. The bond strengths gradually increased with increasing ozonification time. The weight ratio 1:1 (ozonized SBO/pMDI), all strengths in 15, 30 and 60 minuets, exceeded constantly the dry, wet, cyclic boiling standard requirement. The range of ozonification time and weight ratio can fulfil1 the requirment of the wet test standard were 30~60 minutes and more than 0.5 pMDI. From the comprehensive view on the results of above experiments, it could be confirmed through experiments that ozonized SBO/pMDI has characteristics of effective reactivity and wet stability showed as an excellent candidate of wood adhesive applications.

• Food Industry And Nutrition
• /
• v.1 no.2
• /
• pp.27-36
• /
• 1996

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2009.11a
• /
• pp.101-105
• /
• 2009

The purpose of this study is to reduce autogenous shrinkage of high-strength concrete. Previous studies were investigated to measure the effects of reductions to autogenous shrinkage when applying bean oil to concrete. The results of the study showed that as the mixture rate of BO increased, fluidity decreased and air quantity decreased slightly. In early age, compressed strength increased compared to Plain while decreased in long-term age. As an autogenous shrinkage characteristic, reduction effect increased according to increase in mixture rate. When mixture rate is 1%, approximately 30% decreased compared to Plain in BO. At 2%, BO decreased by about 32%. In addition, in the case of BO, autogenous shrinkage was shown to decrease compared to expansive additive and shrinkage-reducing agent.