• Food Science and Preservation
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• v.4 no.3
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• pp.287-293
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• 1997

This study was investigated to viscosity, color, chemical properties, and lipid and fatty acid composition for examination of physical and chemical characteristics of sesame oils. Yield of sesame oil was higher in Ansan sesame than that of Chinese and Dambaek sesame. Viscosity of sesame oils was higher than that of shame oils from Dambaek and Chinese sesame, but turbidity and sedimentation rate were higher in Dambaek's sesame oil than those of Ansan's and Chinese sesame oils. In the acid value, saponification value and iodine value of sesame oils, and chemical characteristics of Dambaek's sesame oil were better than those of the others. The neutral, glycolipid and phosholipid contents of sesame oils were 91.1∼92.1, 2.5∼3.5 and 5.5∼6.4%, respectively. The major fatty acids of sesame oils were oleic, linoleic palmitic and stearic acid. The content of oleic acid was higher in Dambaek's and Ansan's sesame oil than that of Chinese sesame oil, and the content of linoleic acid was higher in Chinese sesame oil than the others. The fatty acid composition of neutral lipid, glycolipid and phospholipid were similar to those of total lipid. The ratio of unsaturated fatty acid and saturated fatty acid was higher in Korean sesame oils than those in Chinese sesame oil. The mineral(Mg, Cu, Fe, In, Al, Mn) content of Korean sesame oils was higher than that of Chinese sesame oil. and heavy metals(Cu, Ag, Pb, Cd, As) were not detected.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.99-108
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• 1998

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin $B_1 $, of fried chicken by the frying methods was not significantly different, but vitamin $B_2 $the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.57-62
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• 1978

The morphology and chemical properties of bracken (Pteridium aquilinum) root starch were investigated. The starch granules were mainly sphere and cocoon with the diameter of $5-12\mu$. Polarized micrograph indicated that the starch granule had a hilum at the center of granule, showing a crossed-birefringence. X-ray diffraction pattern demonstrated that the granules showed B-type. The density of the starch was 1.49 and the amylose content was 22%. The ferricyanide number and alkali number were 0.292 and 11.03, respectively. Proximate analysis showed that the starch contained 0.52% lipid, 0.63% ash and 150ppm phosphorus of which over 80% were found in the amylopectin fraction. The iodine affinity and molecular weight of amylose were 16.1 and 83,000 respectively. The degree of branching and glucose units per segment of amylopectin were 3.7% and 27, respectively.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.6
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• pp.78-87
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• 2013

Even though the notice No. 2010-11 of the Ministry of Food and Drug Safety Administration that has been applied to analyze the content of the water soluble residue eluted from multi-layer paperboard was abolished in 2011, its application for the analysis on evaporation residue is still valid. There are very high possibilities that the noticed existing method gives the misleading result on the evaporation residue due to the water soluble starch eluted from the multi-layer paperboard. The quantitative analysis on water-soluble residue with starch content correction has been carried in the study using UV/Vis spectroscopy and HPLC. The UV/Vis spectroscopy absorbance analysis showed the large amount of the oxidized starch obtained from the aqueous residue eluted out of the multi-layer paperboard after the iodine, ${\alpha}$-amylase reaction, and starch hydrolysis. The residual content decreased by the correction through the enzyme hydrolysis.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.556-561
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• 1989

Thermal properties of amylose-lysolecithin (AL) complex, amylose content and effect of lysolecithin on the gelatinization of rice starch were investigated by Differential Scanning Calorimetry (DSC). The melting temperature of AL complex was near to $108.5^{\circ}C$ and the melting enthalpy was about 1.0cal/g. The gelatinization temperature of rice starch was not affected by adding lysolecithin. However, the enthalpy of gelatinization was decreased. The amylose contents in rice varieties were calculated from melting enthalpy of AL complex. The amylose contents for Indica and Japonica types of rice were in the range of 16-19%, which were in good agreement with those determined by iodine binding method. Significant differences were not observed in the amylose contents between Indica and Japonica varieties.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.50-54
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• 2001

The amylose content, based on iodine blue value, of eight rice cultivars decreased in order of Nampungbyeo>Whachungbyeo>Punchilmi>Nampung CB243>Whachung du-1>Nampung EM90>Whachungchalbyeo>shr. The amylopectin chain length distribution was obtained by enzyme treatments followed by high-performance size-exclusion chromatographic separation. Chain length distribution profiles of the isoamylase-debranched starches showed distinct patterns according to cultivars. Based on the sensory evaluation result of the bread prepared from gluten and rice flours of eight rice cultivars, chewiness of the product was related with the presence of amylose while the short-chain amylopectin fraction was contributed to the texture and overall quality.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.552-557
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• 1996

Gels of rice starches isolated from jinmibyeo, llpoombyeo and Dongjinbyeo were prepared with $60{\sim}65%$ water content (based on the total weight) and stored at $-18^{\circ}C,\;4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C,\;and\;37^{\circ}C$ for 6 days. The effects of varieties, water content and storage temperature on the degree of retrogradation (DR) of gels were measured by ${\alpha}$-amylase-iodine method. DRs of rice starch gels increased rapidly during the initial stage of storage, but slowly after that. DRs were highest with 60% water content and lowest with 65% water content at any storage temperature. Regarding the storage temperature, DRs of gels increased in the following order : $4^{\circ}C>20^{\circ}C>30^{\circ}C>37^{\circ}C>-18^{\circ}C>$. As the storage temperature was increased, DR per $10^{\circ}C$ increased above refrigerated temperature decreased in the following order : jinmibyeo>llpoombyeo>Dongjinbyeo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.654-659
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• 1994

To elucidate the relationship between physical and chemical properties of frying vegetable oils, soybean oil and cottonseed oil were heated in air temperatures from $160^{\circ}C\;to\;220^{\circ}C$ for 60 hours. Acid value, carbonyl value, iodine value, viscosity and content of polymer were remarkably changed as higher heating temperature and/or longer heating time. Correlation coefficient of viscosity to acid value was 0.9843 for soybean oil and 0.9819 for cottonseed oil. In case of viscosity and carbonyl value, viscosity also showed good relationship to carbonyl value as 0.9779 for soybean oil and 0.9797 for cottonseed oil. And correlation coefficient of viscosity to iodine value of soybean oil was 0.9852 and cottonseed oil was 0.9948.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.400-408
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• 2011

This study was performed to analyze the retarded degree of Garaetteok retrogradation added with different ratios 0-15% (w/w) of apple pomace dietary fiber powder (DFP). SEM (${\times}$500) showed that air cell size on the Garaetteok surface increased as DFP content increased, whereas control had a compact structure without air cells. The degrees of Garaetteok retrogradation after 3 days at 4 and 25$^{\circ}C$ by ${\alpha}$-amylase iodine method were 57.44 and 41.55% for control, respectively. On the other hand, those of 15% DFP Garaetteok were 28.38 and 15.05%, respectively. Enthalpy changes (${\Delta}$E) by DSC of control, 10 and 20% DFP Garaetteok after 3 days of storage at 4$^{\circ}C$ were 4.41, 4.17, and 3.80 J/g, respectively, whereas those at 25$^{\circ}C$ were 2.14, 1.04, and 0.72 J/g. Hardness of 15% DFP Garaetteok was around 48% compared to that of control after 3 days of storage at 25$^{\circ}C$. Increasing DFP content from 0 to 15% decreased L color value from 86.2 to 55.1, whereas a and b values increased from -1.9 to 8.9 and from 5.3 to 20.8, respectively. In a sensory intensity test, hardnesses of 15% DEP Garaetteok were significantly different at 1 and 0.1% compared to those of control after production and followed by storage for 3 days at 4$^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.127-132
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• 1981

Studies on the physico-chemical properties of acetone-solubles from Torreya nucifera seeds, the composition, and chemical structure of desmethylsterol from the lipids are summarized as follows; 1. The acetone-soluble lipids and moisture content of Torreya nucifera seeds amounted to 46.6% and 9.3%, respectively. 2. The unsaponifiable content, iodine value, and saponification value of the lipids were 0.3%, 122 and 189.3, respectively. 3. The desmethylsterols comprised three components, whose Rrts (1.5% OV-17 to ${\beta}$-sitosterol) corresponded to 1.09 (trace), 1.16 (trace) and 1.33 (98%). 4. From IR, mass and NMR spectrometric features, the prominent desemethylsterol appears to be 24(?)-ethylcholesta-5-en-3${\beta}$-ol.