• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.748-752
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• 1990

This paper was investigated to elucidate the nitrite-scavenging ability of roasted-barley extracts. Roasted-barley extracts exhibited nitrite-scavenging ability. The nitrite-scavenging ability of roasted-barley extracts showed pH-dependent, and did the highest at pH 1.2 and the lowest at pH 6.0. The roasting temperature and time of barley examined influenced the nitrite-scavenging ability of roasted-barley extracts. The water soluble fraction obtained from barley roasted at $230^{\circ}C$ for 90 min showed higher the nitrite-scavenging effect than the others. Ethanol soluble fraction which is further fractionated from water soluble fraction was most effective in nitrite-scavenging.

• Journal of Korean Home Economics Education Association
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• v.34 no.1
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• pp.17-34
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• 2022

The quality characteristics of kochujang by the level of roasted naked oat flours added were periodically examined during storage for 20 weeks at 25℃(± 2 ℃). The water contents of kochujang with roasted naked oat flours decreased gradually as the level of added roasted naked oat flours increased (p<.05), whereas they increased gradually by time during storage. The pH of kochujang with roasted naked oat flours increased gradually according to the added level(p<.001), whereas pH decreased gradually by time during storage. But the acidity changed opposite of pH. The L(lightness), a(redness) and b(yellowness)-values of samples increased according to the amount of added naked oat flours, while decreased gradually by time during storage. The salinity and sweetness of samples decreased gradually according to the amount of added naked oat flours(p<.001). Amino acid composition of kochujang with roasted naked oat flours was higher than that of the control sample during storage. In the kochujang with roasted naked oat flours after 20 weeks of storage at 25℃(± 2 ℃), 17 kinds of amino acid contents were examined, and the glutamic acid was found to increase as the level of added naked oat flours increased: 959.69 mg/100 g for control, 983.55 mg/100 g, 1,070.72 mg/100 g for 5%, 10% and 1,169.62 mg/100 g for 15%. As a result of the above results, it was found that the quality characteristics of kochujang by addition level of roasted naked oat flours could be improved, and the possibility of developing kochujang beneficial to health was confirmed.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.649-658
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• 2020

This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-corn-like. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweet-corn-like, roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweet-corn-like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.349-354
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• 2007

The objectives of this study were to systemically identify phenolic compounds in roasted wild ginseng (Panax ginseng C.A. Meyer) leaves and investigate their radical scavenging activities. Seven phenolic compounds were identified by NMR (H, C, COSY, HMQC, HMBC) and mass (EI-MS, FAB-MS) analyses: 5-caffeoylquinic acid, kaempferol, quercetin, 3,4-dihydroxy-benzoic acid, 4-hydroxy-benzoic acid, 3-(3,4-dihydroxyphenyl)-2-propenoic acid, and 3-(4-hydroxy-3-methoxyphenyl)-2-propenoic acid. Their concentrations ranged from 0.4 (3,4-dihydroxy-benzoic acid) to 7.5 mg (kaempferol) per 100 g of roasted leaves. Among these compounds, 5-caffeoylquinic acid, kaempferol, and quercetin were found exclusively in the leaf portions of the ginseng plants. When their antioxidant activities were measured by DPPH and superoxide anion radical scavenging activity, quercetin, and kaempferol were most effective.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.369-377
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• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.981-987
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• 2007

Effects of lignan compounds (sesamol, sesamin, and sesamolin) extracted from roasted sesame oil on the autoxidation at $60^{\circ}C$ for 7 days and thermal oxidation at $180^{\circ}C$ for 10 hr of sunflower oil were studied by determining conjugated dienoic acid (CDA) contents, p-anisidine values (PAV), and fatty acid composition. Contents of lignan compounds during the oxidations were also monitored. ${\alpha}$-Tocopherol was used as a reference antioxidant. Addition of lignan compounds decreased CDA contents and PAY of the oils during oxidation at $60^{\circ}C$ or heating at $180^{\circ}C$, which indicated that sesame oil lignans lowered the autoxidation and thermal oxidation of sunflower oil. Sesamol was the most effective in decreasing CDA formation and hydroperoxide decomposition in the auto- and thermo-oxidation of oil, and its antioxidant activity was significantly higher than that of ${\alpha}$-tocopherol. Sesamol, sesamin, and sesamolin added to sunflower oil were degraded during the oxidations of oils, with the fastest degradation of sesamol. Degradation of sesamin and sesamolin during the oxidations of the oil were lower than that of ${\alpha}$-tocopherol. The results strongly indicate that the oxidative stability of sunflower oil can be improved by the addition of sesamol, sesamin, or sesamolin extracted from roasted sesame oil.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.15-18
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• 1996

Twenty different kinds of roasted and ground coffees, 9 domestic and 11 foreign coffee products, were analyzed using a headspace gas chromatographic technique. Among many aroma compounds, acetaldehyde, acetone, carbon disulfide, isobutylaldehyde, 2-methylfuran, 2-methylbutanol and isovaleraldehyde were mainly analyzed for aroma pattern. Roasting color was determined by Photovolt colorimeter. The average roasting color of the foreign coffee was 54 and 47 for domestic coffee. It means that color of the domestic coffee was darker than that of the foreign coffee. The correlation of coefficient between roasting color and 2-methylfuran was 0.712.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.193-197
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• 1997

Elevation of the activities of phase 2 enzymes such as quinone reductase(QR) provides protection against several types of neoplasia. In this study, we performed partial purification of QR inducer(s) from roasted and defatted perilla meal by solvent fractionation and thin layer chromatography. Cellular QR induction was most notable in chloroform fraction of roasted perilla extract, compared with other solvent fractions. QR inducer(s) was partially purified by TLC, with 0.8 of $R_f$ value in n-butanol : n-propanol : 2N-ammonium hydroxide(10 : 60 : 30). AHH-inducing activity in TLC fractions isolated from methanol extracts of roasted perilla comigrated with QR-inducing fraction, suggesting that QR and AHH are induced by the same compound. TLC fractions shown strong QR-inducing activity also had a potent antioxidative activity, suggesting that cellular QR enzyme is induced by antioxidant(s) present in roasted perilla.

• Journal of Animal Science and Technology
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• v.58 no.7
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• pp.27.1-27.8
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• 2016

Background: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat ($L*{\leq}58$). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). Conclusions: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.