• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1258-1264
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• 2017

The effects of two cooking methods (grilling and boiling) on fat content, fatty acid composition, vitamin A, and vitamin E levels of chicken (breast, wing, thigh, and leg) were investigated. Cooking loss was in the range of 19.09~41.17%, and grilled chicken showed higher cooking loss than boiled chicken in all parts except the thigh. All treatments enhanced fat content except boiled chicken breast. Fatty acid contents of chicken significantly increased or decreased after heat treatments (P<0.05). Grilled wing showed the highest levels of saturated (SFA) and unsaturated fatty acids (UFA), and the highest UFA/SFA ratio was detected in boiled thigh. The highest content of trans fatty acids was detected in boiled wing (137.67 mg/100 g), although no significant difference with grilled wing (P>0.05), and trans fatty acids in breast was not detected. The content of vitamin A tended to decrease with heating in all chicken parts, whereas the content of vitamin E varied depending on the part and cooking method. In other words, vitamin E content of wing decreased after cooking, whereas contents of thigh and leg significantly increased after cooking (P<0.05). These results are helpful for choosing the best cooking method according to the part of the chicken for proper consumption of fats and vitamins.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.540-546
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• 2022

This study aimed to determine the changes in the vitamin B₅ content of raw and cooked vegetables. The nineteen vegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B₅ was quantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection (200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B₅ measurement method used in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bitter melon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B₅ content (0.671 mg/100 g) among the samples. All cooked vegetables showed lower vitamin B₅ content compared to the raw samples. The true retention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate that vitamin B₅ is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retaining vitamin B₅. The true retention of vitamin B₅ in the samples markedly depends on the cooking method and food matrix. These results can be used as important basic data for nutritional evaluation of meals.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.58-62
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• 1999

Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 > 9 > 13% roux contents and 8 > 9 > 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were $10.3{\sim}10.8%$ roux content and 8 hr cooking time.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.45-53
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• 2019

This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle from cattle and goat as a comparison to common sous vide treatment (1 temperature: 1 time combination, 1T1T). The new invention of sous vide cooking method (2T2T) cooked at the first temperature at $45^{\circ}C$ for 3 h, and the second temperature at $60^{\circ}C$, $65^{\circ}C$, and $70^{\circ}C$ for 3 h, and labeled as N45-60, N45-65, and N45-70, respectively. While, common sous vide treatment (1T1T) were cooked directly for 6 h at $60^{\circ}C$ (T60), $65^{\circ}C$ (T65), and $70^{\circ}C$ (T70). Results revealed that cooking with 2T2T treatment improved the water-holding capacity and reduced the cooking loss of both beef and goat meat. The $L^*$ values have no apparent changes between treatment in beef and goat meat, while $a^*$ values of N45-60 treated goat presented markedly higher values than other treatments but an only slight increase in beef at the same treatment (p>0.05). Again, 2T2T treatment tended to decrease mean shear force (SF) values for beef and goat meat with the lowest SF values recorded at N45-60, and the CS no or less influenced this value. Therefore, the application of innovative sous vides cooking method (2T2T) presented comparable values in the treated beef and goat meat as compared to common sous vide method (1T1T).

• Journal of Biosystems Engineering
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• v.37 no.6
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• pp.429-433
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• 2012

Purpose: While rapeseed oil, soy bean oil, palm oil and waste cooking oil are being used for biodiesel, the viscosity of them should be lowered for fuel. The most widely used method of decreasing the viscosity of vegetable oil is to convert the vegetable oil into fatty acid methyl ester but is too expensive. This experiment uses ultrasonic energy, instead of converting the vegetable oil into fatty acid methyl ester, to lower the viscosity of the waste cooking oil. Methods: For irradiation treatment, the sample in a beaker was irradiated with ultrasonic energy and the viscosity and temperature were measured with a viscometer. For heating treatment, the sample in a beaker was heated and the viscosity and temperature were measured with a viscometer. Kinematic viscosity was calculated by dividing absolute viscosity with density. Results: The kinematic viscosity of waste cooking oil and cooking oil are up to ten times as high as that of light oil at room temperature. However, the difference of two types of oil decreased by four times as the temperature increased over $83^{\circ}C$. When the viscosity by the treatment of ultrasonic energy irradiation was compared to one by the heating treatment to the waste cooking oil, the viscosity by the treatment of ultrasonic energy irradiation was lower by maximum of 22% and minimum of 12%, than one by the heating treatment. Conclusions: Ultrasonic energy irradiation lowered the viscosity more than the heating treatment did, and ultrasonic energy irradiation has an enormous effect on fuel reforming.

• Korean Journal of Agricultural Science
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• v.43 no.1
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• pp.87-99
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• 2016

Phytosterol contents in nine vegetables such as paprika (red, yellow, and orange), kohlrabi, bamboo shoot, cherry tomato, cucumber, Chinese chive, and corn were analyzed by gas chromatography. Individual contents of ${\beta}$-sitosterol, campesterol, and stigmasterol in fresh and cooked vegetables (boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving) were determined and compared. Total phytosterol content of paprika, cucumber, Chinese chive and cherry tomato ranged from 23.19 to 46.51 mg/kg (0.002-0.005%) of fresh weight of raw vegetables. Total phytosterol content variation (%) was obtained as follows: [(the content of phytosterol after cooking) - (the content of phytosterol before cooking)] / (the content of phytosterol before cooking) ${\times}100$. Total phytosterol content was found to be high in raw kohlrabi at 138.99 mg/kg fw (0.01%), in corn at 302.86 mg/kg fw (0.03%), and in bamboo shoot at 443.15 mg/kg fw (0.04 %). Total phytosterol content variation (%) in orange paprika ranged from 27.5 to 267.3 while that in cherry tomato ranged from -11.0 to 337.5. Generally, high content variation of total phytosterol was found in stir-fried and deep-fried vegetables. Therefore, higher phytosterol levels were obtained from cooked vegetables than raw vegetables. We suggest that these data will be useful to investigate cooking methods for increased intake of phytosterols.

• Nutritional Sciences
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• v.3 no.2
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• pp.66-70
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• 2000

The study was conducted to determine the nutiritional value of Masoor (Lens esculenta) in raw and cooked forms. Supplement value of various types of meat i.e. poultry, mutton and beef at 10, 15, and 20 percent levels for dite containing cooked Masoor was also assessed. Nutritional value of Masoor was determined by chemical analysis as well as through rat assay. Masoor contained an average of 23.18 percent protein and less than two percent fibre. Conventional method of cooking resulted in about 2 per cent increase in Masoor protein. Masoor had 0.83 percent of lysine and cooking destroyed 18 percent of it. Other amino acids in Masoor also showed losses on cooking. Protein efficiency ratio (PER) of diets containing raw Masoor was 1.49 and was reduced to 1.44 by cooking. Cooking of Masoor did not alter true digestibility (TD) percentage. However, net protein utilization (NPU) was improved from 44.60 in raw to 47.77 in cooked. Diets containing cooked Masoor and supplemented with different types of meat significantly improved PER (1.45 to 1.65), TD 76.03 to 87.84 percent and NPU 42.84 to 50.72 percent over non supplemented diets. 20 percent level of supplemented meat showed comparatively better results than other levels in case of improvement in PER, TD and NPU.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.149-166
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• 2000

In this study, author suggests menu selection according to disease and standard cooking methods for hospital patients. Nutritional state of patients must be considered to select menu. Especially age, sex, and disease symptoms are important factors to determine the nutritional requirement. Special diet should be delivered to cure the patients with different appetite, digesting ability and symptoms. Menu must be planed including various food although nutritional restrictions should be considered, In this point of view, effective cooking methods and considerations of various Korean traditional food as hospital food are suggested. Recipe of traditional Korean beverage and cookies are also presented.