• 제목/요약/키워드: low-trans fat

검색결과 33건 처리시간 0.025초

일반 고체지와 저트랜스 고체지를 이용한 베이커리 제품의 특성 비교 (Comparison of the Bakery Products Made Commercial Fat or Low Trans Fat)

  • 황부연;김유미;이기택
    • 동아시아식생활학회지
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    • 제17권1호
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    • pp.64-71
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    • 2007
  • Breads and cookies made with conventional or low-trans fat(margarine and shortening) were analyzed by determining their trans fat content, textural properties and color values after production. The trans fatty acids content in conventional margarine was three times higher than that of low-trans margarine. Moreover, the content of trans fatty acids in the conventional shortening was 49 times higher than that of low-trans shortening. The trans fatty acid contents of cookies and breads made with low-trans fat, can be reduced more than 2 to 75 times compared to cookies and breads made with conventional fat. In the produced cookies and breads, the color values and textural properties(hardness, springiness, cohesiveness, gumminess and chewiness) did not differ significantly when the conventional fat or low-trans fat was used.

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Conjugated Linoleic Acid(CLA)를 함유한 기능성 저트랜스 유지의 효소적 합성 및 이화학적 특성 연구 (Enzymatic Synthesis of Low-trans Fats Containing Conjugated Linoleic Acids and Their Physicochemical Characteristics)

  • 남하영;이기택
    • 한국식품영양과학회지
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    • 제37권6호
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    • pp.752-760
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    • 2008
  • One liter stirred-tank batch reactor에서 기질들의 부피 비율을 1:2:7(fully hydrogenated soybean oil : SL-olive+CLA : palm oil)하고 RM IM lipase를 사용하여 CLA를 함유한 재구성 지질을 합성하였다. 합성된 재구성지질은 총 CLA를 7.6 area% 함유하였고, 주요 지방산 조성은 oleic acid (38.1 area%), palmitic acid(33.1 area%), stearic acid(12.2area%) 및 linoleic acid(7.3 area%)로 분석되었으며 트랜스지방산은 분석한계 미만(0.1 area%)으로 검출되었다. Reversed-phase(RP) HPLC 분석 결과, 재구성 지질의 TAG 형태는 PN=44(1.52 area%), PN=46(21.79 area%), PN=48(53.71 area%) 및 PN=50(11.1 area%)의 범위로 나타내었다. 합성된 지질의 토코페롤 함량을 분석한 결과는 ${\alpha}$, ${\gamma}$-토코페롤이 각각 4.7, 1.0 mg/100 g로 반응기질보다 감소하였고, 이의 산가, 비누화가, 요오드가의 측정 결과는 각각 0.4, 173.9, 59.0이었다. 재구성 지질의 융점은 세 개의 피크를 보이며 각각 8.7, 25.3 및 $40.9^{\circ}C$으로 나타났고 결정화점은 각각 0.7, $18.2^{\circ}C$로 분석되었다. 또한 고체지 함량은 31.8%($25^{\circ}C$), 22.3%($30^{\circ}C$), 13.9%($35^{\circ}C$)를 나타내어 상업적인 쇼트닝과 유사한 물성을 보였다. 재구성 지질의 녹는점은 $39.8^{\circ}C$로 측정되었고, hardness value는 63.8 g로 분석되었다.

Analysis of Trans Fat in Edible Oils with Cooking Process

  • Song, Juhee;Park, Joohyeok;Jung, Jinyeong;Lee, Chankyu;Gim, Seo Yeoung;Ka, HyeJung;Yi, BoRa;Kim, Mi-Ja;Kim, Cho-il;Lee, JaeHwan
    • Toxicological Research
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    • 제31권3호
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    • pp.307-312
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    • 2015
  • Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as '0' trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).

당, 나트륨, 트랜스 지방 교재의 교사용 지도서 지문의 난이도 평가 (Evaluation of the Readability of Teacher's Guide Book for Nutrition Education-Sugar, Na, Trans Fat)

  • 이영미;김진아
    • 대한지역사회영양학회지
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    • 제15권5호
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    • pp.648-655
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    • 2010
  • This study is attempted to propose a quality evaluation method of the materials for nutrition education by applying readability test of printed materials for nutrition education. It is significantly important for the teaching class with nutrition education materials to consider students understanding level and education materials topics or choosing words in developed printed materials. This study performed an evaluation of the readability of text in teachers' guidebook, which is devised for elementary school students' education material about sugar, sodium and trans-fat and attempted to estimate the developing materials through analyzing difficulty level of the text. We utilized "The Teacher's Guidebook for Cooking Activity" that had been developed for elementary school by Ministry Education Science and Technology, as the readability evaluation standard. Compared with the average score of readability about "The Teacher's Guidebook for Cooking Activity", $72.94{\pm}6.85$, "Sugar Guidebook" was 70.94{\pm}7.46, "Sodium Guidebook" was $68.76{\pm}14.50$, and "Trans-fat Guidebook" was $58.87{\pm}10.79$. Considering the subjects careers or ages, "The Teacher's Guidebook for Cooking Activity" has little deviation by the subjects careers or ages and was "intermediate" or "easy" level; however, "Sugar Guidebook", "Sodium Guidebook", "Trans-fat Guidebook" was "intermediate" or "difficult" level (p < 0.05). Readability score was especially low when the contents of some particular subjects were too professionalized or scientific terms were frequently used, and thes results were definitely seen in the "Sodium Guidebook" and "Trans-fat Guidebook". With Cloze test score, the readability evaluation will be using as an evaluation tool for the nutrition education materials.

제빵용 지방 대체제 개발 (Development of a Carbohydrate-based Fat Replacement for Use in Bread Making)

  • 윤성준;조남지;정윤화
    • 동아시아식생활학회지
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    • 제18권6호
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    • pp.1032-1038
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    • 2008
  • This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

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국내 시장에서 유통되는 국내·외 초콜릿의 지방산 조성 및 triacylglycerol 조성 분석 (Fatty acid composition and triacylglycerol species of the domestic and foreign chocolates collected from the market)

  • 현진우;신정아;이기택
    • 농업과학연구
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    • 제40권1호
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    • pp.35-45
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    • 2013
  • The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36~31.15 wt%), stearic acid (5.11~36.32 wt%) and oleic acid (18.77~36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1~8) and foreign chocolates (sample No. 9~22) were 0.03~0.59 wt% (0.01~0.19 g/100g chocolate) and 0.05~6.32 wt% (0.02~1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.

초등학생의 트랜스 지방과 관련된 인식수준 및 식행동 실태조사 (Elementary Students' Perception and Behaviors Relating to Trans Fatty Acid)

  • 차명화;김유경
    • 한국식품조리과학회지
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    • 제25권3호
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    • pp.357-364
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    • 2009
  • The objectives of this study was to explore the knowledge, attitudes, and perceptions of elementary school students towards trans fatty acids. In addition, the students' preferences and consumption frequencies of processed food items containing trans fats, as well as their food behaviors relating to snack consumption, were investigated. The study population consisted of students from seven provinces, including Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Two schools were selected in each province and one class was randomly chosen in each school. All students from the selected classes were surveyed onsite (N=951). The data were analyzed with chi-square tests and t-tests using SPSS/Windows (ver.15.0) program. The results showed that the students' knowledge levels toward trans fatty acid were very low, particularly on the production process of trans fats. The students perceived that trans fatty acids can cause health problems and should be consumed in low amounts. They also felt there is a need for a good nutrition education on trans fats. Furthermore, the students responded that their most preferred foods were in the order of breads, biscuits, and snacks. The most frequently consumed snack item among 2nd graders was biscuits and among 5th graders it was breads. It was also found that 90% of the students had snacks once a day, and of them, 58% prepared their own snacks. Based on this, we propose that students who allowed to choose their own snacks should be carefully educated on trans fatty acids to prevent excessive consumption of high trans fat foods.

trans-(3R,5S)-Atorvastatin Ca의 합성 및 Rat에서 고지방식이로 유도된 고지혈증 치료효과 (Synthesis of trans-(3R,5S)-Atorvastatin Ca and Curative Effect on Hyperlipidemia Induced by a High-Fat Diet in Rats)

  • 최원식;남석우;이경락
    • 한국산학기술학회논문지
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    • 제12권11호
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    • pp.4940-4950
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    • 2011
  • 고지혈증 치료제인 cis-(3R,5R)-atorvastatin Ca (1)은 4개의 입체이성질체가 있으며, 각각의 이성질체들을 선택적으로 제조한다는 것은 매우 어려운 일이다. 본 연구에서는 입체이성질체 중의 하나인 trans-(3R,5S)-atorvastatin Ca (7)을 초산에서 3,5-diketo atorvastatin ester (3)를 $Me_4NHB(OAc)_3$을 사용하여 환원시켜 cis-(3R,5R) (4)과 trans-(3R,5S)-atorvastatin ester (5)를 각각 1.5%와 98.5%의 비율로 입체선택적으로 제조할 수 있었다. 또한, 고지혈증 치료제인 cis-(3R,5R)-atorvastatin Ca (1)과 그의 입체이성질체인 trans-(3R,5S)-atorvastatin Ca (7)을 쥐에서 고지방식이에 의해 유발된 고지혈증의 치료효과에 대하여 알아보았고, 이러한 연구의 수행을 위해 2010년 1월에 실험을 실시하였다. 그 결과, 화합물 1과 7의 total cholesterol (TC), high-density lipoprotein-cholesterol (HDL-c), low-density lipoprotein-cholesterol (LDL-c)과 triglyceride (TG)는 각각 $93.0{\pm}0.5$, $43.5{\pm}0.8$, $40.4{\pm}1.4$, $45.6{\pm}0.9\;mg/d{\ell}$$110.0{\pm}0.7$, $33.3{\pm}0.6$, $65.8{\pm}1.9$, $54.8{\pm}1.2\;mg/d{\ell}$를 atherogenic index (AI)와 cardiac risk factor (CRF)는 $1.14{\pm}0.05$ $2.14{\pm}0.05$$2.31{\pm}0.06$, $3.31{\pm}0.06$을 나타냈으며 aspartate aminotransferase (AST)와 alanine aminotransferase (ALT)는 $51.9{\pm}4.6$, $16.0{\pm}2.1\;IU/{\ell}$$75.8{\pm}4.4$, $35.1{\pm}9.7\;IU/{\ell}$로 두 화합물 모두 고지혈증에 대한 치료효과를 나타내었으나, 화합물 1이 우수한 치료효과가 있는 반면 화합물 7은 치료효과가 낮은 것을 확인하였다. 이러한 결과들로 입체선택적 이성질체의 합성에 대한 새로운 방법을 제시하고, 향후 시판되고 있는 의약품들의 입체이성질체에 대한 임상적 활용이 가능할 것으로 사료된다.

Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages

  • Yoo, Seung-Seok;Kook, Sung-Ho;Park, Sung-Yong;Shim, Jae-Han;Chin, Koo-Bok
    • Food Science and Biotechnology
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    • 제14권5호
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    • pp.634-638
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    • 2005
  • The effects of ingredients added (first cutting ingredients vs. both first and second cutting ingredients), and cooking method (smoking vs. boiling) on product quality and volatile compounds were examined for low-fat and regular-fat sausages. Regular-fat sausages had slightly higher pH values (6.2-6.3) than those (6.1-6.2) of low-fat counterparts. However, the pH values of the sausages were not significantly affected by the different ingredients and cooking methods (p>0.05). Approximately 30 volatile compounds were identified from these comminuted sausages. The headspace concentrations of 4-methyl-1-[1-methylethyl]-3-cyclohexen-1-ol, ${\alpha}$- terpenyl acetate, eugenol, trans-caryophyllene and myristicine were lower in low-fat and regular-fat sausages containing the first cutting ingredients alone, than in those with both cutting ingredients. The volatile compounds of the smoked comminuted sausages were mostly phenols and hetero-compounds, and a lot of volatile compounds were shown before the retention time (RT) of 30 min. However, not many volatile compounds were detected in the boiled sausages prior to the RT of 30 min.

심장병 예방을 위한 한국 식사의 우수성 (Superiority of Korean Diet for Prevention of Cardiovascular Diseases)

  • 유태우
    • 한국건강관리협회지
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    • 제3권1호
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    • pp.1-12
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    • 2005
  • We compared three nations' diets on Year 2000 Korean, American and Mediterranean in the aspect of contribution of each to the development of cardiovascular diseases. We searched all the available evidences published. Korea has a very low incidence of cardiovascular diseses compared to the other countries even though they are increasing recently. In addition to many risk factors to these defenerative diseases such as diabetes millitus, hypertension, smoking, hyperlipidemia, sedentary lifestyle, etc., dietary factors are also contributing a lot to their development. High calorie, trans fatty acids, cholesterol, saturated fatty acids, alcohol, salt intakes are examples. Korean diet has superiority of low calorie, low fat, good fat proportion, high omega-3 fatty acids, vegetables, beans, and garlic and onions These are believed to contribute to low incidence of cardiovascular diseases in Korea. Korean diets was also found to have some issues for improvement such as high salt, low calcium, and higher use of barbequed meats. We concluded Korean people stay better off with Korean diet with some modifications.

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