• Food Science and Preservation
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• v.24 no.4
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• pp.529-535
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• 2017

Rapeseed cake was extracted with 80% ethanol and then fractionated with $H_2O$ (fraction I) as well as with 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant potential, and Trolox equivalent antioxidant capacity were in the order of fractions II > III > I > IV > V. The three fractions with high antioxidant activities and TPC (I, II, and III) were pooled and hydrolyzed by NaOH solution, resulting in 18.97 mg sinapic acid/g hydrolyzed extract and 21- and 2.2-fold increases in TPC and DPPH radical scavenging activity, respectively. Hydrolyzed rapeseed cake extracts (200, 500, and 1,000 ppm) and catechin (200 ppm) as a comparison were added to 10% fish oil-in-water emulsion, and their effects on oxidative stability were investigated by measuring hydroperoxide values (PV) during refrigerated storage. PVs were significantly lower in the emulsions with added hydrolyzed extract as compared to the control (p<0.05) and significantly decreased with increasing extract concentration (p<0.05) over a period of 29 days. The emulsion added with hydrolyzed extract showed higher PV than that added catechin at the same concentration (200 ppm) during 13-22 days (p<0.05), but after then, the PV was not significantly different (p>0.05). This study indicates that hydrolyzed rapeseed cake extract rich in sinapic acid may inhibit oxidation in a fish oil-in-water emulsion in a concentration-dependent manner.

• Journal of Microbiology and Biotechnology
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• v.25 no.4
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• pp.459-463
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• 2015

This study evaluated the microbial conversion of coconut oil waste, a major agro-residue in tropical countries, into single cell oil (SCO) feedstock for biodiesel production. Copra cake was used as a low-cost renewable substrate without any prior chemical or enzymatic pretreatment for submerged growth of an oleaginous tropical mangrove fungus, Aspergillus terreus IBB M1. The SCO extracted from fermented biomass was converted into fatty acid methyl esters (FAMEs) by transesterification and evaluated on the basis of fatty acid profiles and key fuel properties for biodiesel. The fungus produced a biomass (8.2 g/l) yielding 257 mg/g copra cake SCO with ~98% FAMEs. The FAMEs were mainly composed of saturated methyl esters (61.2%) of medium-chain fatty acids (C12-C18) with methyl oleate (C18:1; 16.57%) and methyl linoleate (C18:2; 19.97%) making up the unsaturated content. A higher content of both saturated FAMEs and methyl oleate along with the absence of polyunsaturated FAMEs with ≥4 double bonds is expected to impart good fuel quality. This was evident from the predicted and experimentally determined key fuel properties of FAMEs (density, kinematic viscosity, iodine value, acid number, cetane number), which were in accordance with the international (ASTM D6751, EN 14214) and national (IS 15607) biodiesel standards, suggesting their suitability as a biodiesel fuel. The low cost, renewable nature, and easy availability of copra cake, its conversion into SCO without any thermochemical pretreatment, and pelleted fungal growth facilitating easier downstream processing by simple filtration make this process cost effective and environmentally favorable.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.506-515
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• 2004

This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing $10{\sim}30%$ MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing $20{\sim}30%$ MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.55-74
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• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.120-127
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• 1975

Despite the extensive study of protein effect to man and domestic animals, protein effect of sunflower seed oil cake to the growth and value of erythrocyte in rats is still remained to be investigated. This study is to investigate the effect of protein of sunflower seed oil cake to the rat growth and value of erythrocyte as well as the liver weight, heart, kidneys and spleen of rats. Sixty to seventy-days-old, male Sprague-Dawley rats weighing 50-60g, were used in this experiment and 36 rats allotted to 4 groups: standard, 30% cake, 20% cake and low protein. The standard group was fed for 7 weeks on the ration supplemented with 17% casein, 30% and 20% cake groups with sunflower seed oil cake by 30% and 20%, respectively, and low protein group without any supplementation. To observe value of erythrocyte, blood was taken from heart. Value of erythrocyte, hemoglobin and hematocrit value were determined by usual method and oxygen consumption by the method of Watts and Gourley. The result of this experiment suggests that it is recommendable to supplement deficient amino acids in animal.

• Korean Journal of Medicinal Crop Science
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• v.21 no.1
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• pp.45-48
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• 2013

This study was carried out to know the substitute effect of Yacto (leaf mold compost) on popped rice hulls compost (PRHC) in Yang-jik nursery bed of Panax ginseng. PRHC was mixed with Yacto as 50:50 ratio, and 1 ~ 2% of the mixed oil cake, rice bran and urea were also added to promote decaying the mixed compost. The mixed compost made by PRHC and Yacto was showed that positive effect on the growth of ginseng seedling when it was mixed with 1% of oil cake and rice bran, and 2% of mixed oil cake. But addition to the 2% of urea in the mixture of PRHC and Yacto was not positive effect on the growth of ginseng seedling. Root yield of the mixed compost was similar to that of conventional compost by made 100% of Yacto. Therefore, the mixed compost can substitute for Yacto when PRHC and Yacto were mixed by 50:50 ratio and added 1% of oil cake and rice bran.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.1
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• pp.8-14
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• 2015

Livestock waste compost tea is a liquid extract of compost obtained by mixing livestock compost. In this study, some chemical and microbiological characteristics of compost tea depending on the kind of raw materials used were examined, and several experiments to investigate the practical effects on Chinese cabbage cultivation were conducted. This experiment showed that livestock composts needed to be added into aerated water at the ratio between 1:100 and 1:10 (1 part compost to 10~100 parts water) to produce the high quality compost tea. Compost teas must be aerated more than 24 to 48 hours to be able to support aerobic organisms. In cultivation test with compost teas, swine manure compost teas were made by the extracting ratio of 50x, in the aerated condition for 24 hours in water and oil cake in the extracting ratio of 100x were added as supplements. Following the input of oil cake, the concentration of nitrogen and aerobic bacteria increased. Another experiment was conducted to determine the effect of different swine manure compost teas on plant growth and yield of Chinese cabbage. The fresh yield of Chinese cabbage was higher in the fertigated plots by compost tea with oil cake compared to those of N, $P_2O_5$, $K_2O$ fertilization plot with chemical fertilizer by soil test recommendation (Fert. NPK). The effect of compost tea on growth of Chinese cabbage was largely attributable to the increased number of microorganisms as well as nutrients.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.6
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• pp.637-642
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• 1996

This experiment was conducted to determine RDP values of locally available feedstuffs that are commonly used in ruminant rations in Bangladesh. Four cattle were fistulated in the rumen for the in situ nylon bag studies. Seventeen different feedstuff sample (9 roughages and 8 concentrates) were evaluated in $4{\times}14cm$ nylon bags and incubated in the rumen for different periods of time (2, 6, 12, 24, 48 and 72 h). The variation in crude protein (CP) contents reflected on the average CP disappearance value throughout the rumen incubation. Soluble fraction (a), insoluble but degradable fraction (b) along with the rate of degradation also varied widely among the various feedstuffs. Under 2% of rumen outflow rate, the percentages of the calculated protein degradabilities of roughages were rice straw, 16.7; maize grass, 70.6; oat grass, 70.8; dhal grass, 71.1; sunhemp, 78.4; napier grass, 62.4; matikalai grass, 72.1; khesarikalai grass, 76.9 and daincha browse, 78.4, respectively. The results in the protein degradabilities (%) in 8% ruminal outflow rate of concentrates were wheat bran, 61.6; rice polish (red), 61.3; rice polish (auto), 30.9; mustard oil cake, 71.8; sesame oil cake, 74.2; coconut oil cake, 57.9; soybean meal, 49.2 and fish meal, 37.9, respectively.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.