• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.953-956
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• 2008

Grape seeds have recently been utilized for the production of seed oil. Grape seed oils (GSOs) are generating increasing interest as a functional food product since it has been shown to contain high levels of vitamin E, unsaturated fatty acids, and phytosterols. The objective of this study was to determine the compositions of vitamin E, fatty acids, and phytosterols in commercially available grape seed oils in Korea. Vitamin E was analyzed by HPLC with fluorometric detector and phytosterol and fatty acid composition was analyzed by GC. GSOs contained total vitamin E in the range of 34.6 to 66.1 mg/100 g oil and high levels of tocotrienols. The GSOs are mainly composed of linoleic acid ranging from 60 to 76%. GSOs also contained $77.0{\sim}166.9\;mg$ of phytosterols/100 g oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.893-898
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• 2002

To examine the antioxidant activity of grape seed ethanol extract, the antioxidative index (AI) by the active oxygen method (AOM) and peroxide value (POV) of linoleic acids containing the extract at levels of 100, 500, 1000 ppm was measured during storage at 6$0^{\circ}C$ for 12 days. When comparing with BHT, the extract at levels of 500 ppm showed similar or better antioxidant activity (AI: 2.25, POV: 57 meq/kg oil) than that (AI: 1.21, POV:58 meq/kg oil ) of BHT at 200 ppm level. The mixture of 500 ppm of the extract and 500 ppm of ascorbic acid showed intense synergistic antioxidant activity (AI: 6.21, POV: 14 meq/kg oil) compared with using 1000 ppm of the extract only (AI: 3.39, POV 43 meq/kg oil). Also to determine the feasibility of using the extract for natural antioxidant, the oxidative stability of roasted peanut and Ramyon was investigated by measuring the POV of crude oils from the samples stored at 60"C for 18 days. The oxidative stability of roasted peanut and Ramyon seemed to be enhanced by treatment with the extract at level of 1000 ppm, especially with the 1 : 1 mixture of extract and ascorbic acid. This study suggested that grape seed ethanol extract could be used as the natural antioxidant for the improvement of overall oxidation stability of fat containing foods.oods.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.931-934
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• 2002

To establish the optimal conditions for increasing oil yields from grape seed, extraction solvent, extraction time, and temperature were examined. Using grinding, grinding and roasting, grinding and steaming, and grinding, roasting, and steaming methods. Pressing extraction method resulted in 34.0% oil yield. Grinding and roasting, grinding and steaming, and grinding, roasting, and steaming gave 64.3, 63.0, and 65.6% yield, respectively. Ether solvent treatment resulted in 77.4 and 80.9% recoveries after 24 and 48 h static, respectively. The results of sensory evaluation revealed, oils extracted under optimal condition showed the best flavor, aroma, and whor, followed by grinding, grinding and roasting, grinding, roasting, and steaming, and grinding and steaming. Taking these results together, the optimal methods for oils extraction from grape seed were as follows: grape seed ${\rightarrow}$ washing ${\rightarrow}$ drying ${\rightarrow}$ roasting ($95{\sim}100^{\circ}C$ for 20 min) ${\rightarrow}$ cooling (room temperature) grinding ${\rightarrow}$ (0.5 mm>) ${\rightarrow}$ steaming ($0.8{\sim}0.9\;kg{\cdot}f/cm^2$ for 10 min) ${\rightarrow}$ pressing ($1st\;400\;kg/cm^2\;for\;2{\sim}3\;min,\;2^{nd}\;550{\sim}600\;/cm^2$ for 10 min, $3^{rd}\;700kg/cm^2$ for 60 min) ${\rightarrow}$ oils (yield $;85{\sim}90%$).

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.117-117
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• 2005

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.847-847
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• 2005

• 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.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.186-199
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• 2016

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.279-289
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• 2016

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.