• The Korean Journal of Food And Nutrition
• /
• v.10 no.4
• /
• pp.564-573
• /
• 1997

The addition of antioxidants to fats and oils is one of the most effective ways to prevent oxidation of lipids. The popularity of natural antioxidants has increased because of the possible toxicity of synthetic antioxidants. Common natural antioxidants, tocopherols, retard oxidation at ambient temperatures, but they are ineffective at retarding oxidation at frying temperatures. The need for the development of novel natural antioxidants which are effective at frying temperatures is obvious. Sterols present in vegetable oils and certain herbal plant extracts have been reported to have antioxidant properties. Some sterols have been shown to retard thermal changes at frying temperatures. All the sterol effective at preventing oxidation at frying temperatures have an ethylidene group in their side chain. These effects can be explained by the hypothesis that sterols with a structure that allows them to react with lipid free radicals to form relatively stable free radicals are effective as antioxidants. (Key words :natural antioxidants, sterols, ethylidene group, herbal plant extracts)

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.1
• /
• pp.51-56
• /
• 2017

Objective: The objective of this study was to evaluate the intake and nutrient digestibility, nitrogen balance and ruminal ammonia nitrogen in lambs of diets containing different levels of residual frying oil. Methods: Levels of 0, 20, 40, 60, and 80 g/kg dry matter (DM) base of residual frying oil in the diets of lambs were evaluated. Five castrated lambs with initial body weights of $36.8{\pm}3.3kg$, distributed in a Latin square ($5{\times}5$) design, were used. Results: There was a decreasing linear effect on the intake of DM, organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), total carbohydrates (TCH), and nonfibrous carbohydrates (NFC). There was an increased linear intake of ether extract (EE). The apparent digestibility of DM, OM, CP, NDF, TCH, and NFC, as well as urine nitrogen excretion, nitrogen balance and ruminal parameters, were not influenced by different levels of residual frying oil in the diet. EE digestibility presented a crescent linear effect. Conclusion: It can be concluded that the addition of residual frying oil to the diets of sheep can affect nutrient intake without affecting the digestibility of most nutrients (with the exception of EE), nitrogen balance and ruminal ammonia nitrogen concentration.

• Korean journal of food and cookery science
• /
• v.28 no.3
• /
• pp.265-273
• /
• 2012

The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at $180^{\circ}C$. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.

• Korean Journal of Food Science and Technology
• /
• v.19 no.6
• /
• pp.556-560
• /
• 1987

In this study, silicone oil was added into soybean oil in order to investigate its effect on acid value (AV), carbonyl value (COV), TBA value, fatty acid composition and color intensity of soybean oil during frying at $170^{\circ}C$. It was found that the AV, COV and TBA value were significantly decreased as the concentration of silicone oil increased from 0 to 5 ppm in soybean oil after frying for 7 hours. The color intensity was also decreased by 26% of color of 7 hours-heated soybean oil without silicone oil addition. Little changes in fatty arid composition was measured between the samples after 7 hours frying. From the overall result of this study, addition of silicone oil by 1 ppm was recommended for effective reduction of rancidity development of soybean oil ing frying.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.7
• /
• pp.3123-3129
• /
• 2011

Deep-frying pork cutlets contains high fat and calories and can cause obesity, even though it has a high preference among young consumers in Korea. In this study, we have investigated the use of oven cooking method and is studying quality characteristics of pork cutlets for the contribute to improving national health. For the replace the deep-frying method, the pork cutlet was using canola oil added brown crumbs and optimization the oven cooking time, temperature, relative humidity, fan speed. The fat content and calories of oven pork cutlet reduced by 55.4% and 28.6% respectively(P<0.05), when compared to frying method. In a color experiment, texture characteristics and separation ration of batter, oven pork cutlet has no difference(P>0.05), in a sensory characteristics, overall taste has no different (P>0.05) with frying pork cutlet. Therefore, if pork cutlet cooking by oven with optimized condition, without impoverishment of consumer's preference because of the taste similarity with frying pork cutlet and these results may be helpful to people who need dietary treatment.

• Korean journal of food and cookery science
• /
• v.16 no.4
• /
• pp.316-320
• /
• 2000

This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

• Journal of Food Hygiene and Safety
• /
• v.9 no.4
• /
• pp.199-203
• /
• 1994

The oxidation of cholesterol in tallow heated at three frying temperatures, 130, 150 and 18$0^{\circ}C$ was studied by assaying cholesterol oxidation products(COP)by GC-MS. The correlation between levels of COP and changes of physicochemical parameters (peroxide value, polymer, polar components and dielectric constant) in tallow heated were studied. As temperature increased, the amount of cholesterol was decreased proportionally with heating time. However, the levels of COP did not increase considerably with increased frying temperature. The rate of cholesterol disappearance was the greatest at 18$0^{\circ}C$ and the smallest at 13$0^{\circ}C$. Larger amounts of COP formed were found at 15$0^{\circ}C$ than at 18$0^{\circ}C$. The levels of COP formed in tallow heated showed highly correlation with(r=0.94, n=30, p<0.01) polymer, polar components and dielectric constant, respectively.

• Food Science and Biotechnology
• /
• v.18 no.6
• /
• pp.1519-1522
• /
• 2009

This study reports the use of different inducing agents (olive, soybean, and used frying oils) and culture mediums [synthetic medium (SM), whey protein, and corn steep liqueur (SL)] to optimize the production of lipase by Fusarium oxysporum. A relationship among the inoculum size, presence of a fat source, fungal growth, and lipase production was evident during the fermentation. The best results were achieved when the inoculum was grown in SM or SL and the fermentation was developed in SM with frying oil as the inducing agent. The maximum activity (about 15 U/mL) was obtained after a 72 hr cultivation.

• Journal of the Korean Home Economics Association
• /
• v.20 no.2
• /
• pp.119-125
• /
• 1982

Based on the selected controlled receipe, drying and frying processes were varied inculding time and temperature. According to the panel test and measurement with a texturometer on the products of different drying and frying conditions, the highly acceptable best product was the one prepared as follows. It was placed in the oven at $45^{\circ}C$ for 5 minutes and then at $23^{\circ}C$for 15 minutes. After turning upside down, this drying step was repeatedly continued for 5 hours. It was also dipped into oil at $14^{\circ}C$ for 1 minute, soaked in oil at $120^{\circ}C$for 2 minutes and then fried in oil at $190^{\circ}C$for 2 minutes. The studies using a texturometer showed the products with high acceptability in the panel test had brittleness of 1.3-2cm and number of peaks 4-6. The optimum drying times is considered as 3 hours since there was no significant difference among the products of 3 to 5 hours drying time.

• Particle and aerosol research
• /
• v.16 no.1
• /
• pp.9-17
• /
• 2020

The characteristics of particulate matter made from daily cooking at a Korean residential apartment house with three dwellers had been investigated for about 3 months. All data were recorded by an optical particle counter every minute at the kitchen. Types of cooking such as boiling, frying, and grilling that performed in the house were listed. Boiling only was used in 32% cases among total 234 meals. Frying and grilling were 14% and 11%, respectively. From an initial indoor particulate matter smaller than 10 ㎛ in diameter, the increases due to cooking are reported by size. In case of boiling, PM at 1-10 ㎛ size and under 1 ㎛ size little increased. Normally, particles from oil or combustion in a process of frying or grilling increased indoor PM. In a case of grilling, particle mass concentration in a region of 1-10 ㎛ in diameter increased as much as 295 ㎍/㎥. Mass concentration of particles smaller than 1 ㎛ increased as much as 33 ㎍/㎥.