Shelf Life Extension of Non-Dairy Cream with the Addition of Natural Antioxidants

한희탁,; 차용준,

doi:10.3746/jkfn.2011.40.5.747

Cited by 3 publications

(1 citation statement)

References 14 publications

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“…분말 커피 크리머는 수중 유적형 유화 식품으로 분산질은 식용 유지를 사용하고 분산 매로는 카제인 나트륨, 콘시럽 등과 같은 유화제를 이용하여 분산 유화한 것이다 (11). 분말 커피 크리머에서 유통 중 변질 에 가장 큰 영향을 미치는 성분은 지방인데, 제품의 용도에 따라 다르지만 일반적으로 지방은 30% 내외를 차지한다 (12). 시중에 1, extremely weak; 7, extremely strong.…”

Section: 서 론unclassified

Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics

Lee¹,

Lee²,

Cho³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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This study examined the fatty acid compositions of the fats extracted from 14 commercial coffee creamers and 11 instant coffee mixes, and evaluated the sensory characteristics of the coffees using different coffee creamers. The fat content in the 14 coffee creamers and 11 coffee mixes was 15～28% and 8～14%, respectively. The fats in 12 coffee creamers consisted of 34～45% lauric, 15～19% myristic and 10～18% palmitic acids. The fats in the other 2 coffee creamers consisted of 43% palmitic, 39% oleic and 10% linoleic acids. The fatty acids of the fats in the 11 coffee mixes were almost all saturated with lauric acid being the most abundant (44～45%). Coconut oil or palm kernel oil might have been used to manufacture the 12 coffee creamers and 11 coffee mixes, which had a higher lauric acid content. Palm oil (PO) might be a fat source for the other 2 coffee creamers. The sensory characteristics of five coffee mixes were evaluated based on their fatty acid compositions. The coffees with the creamers, which had a higher lauric acid content, were significantly more acceptable than those with a higher palmitic acid (p<0.05). The sensory evaluation of the coffees made with the creamers composed of hydrogenated coconut oil (HCO) and PO at different ratios showed that the acceptability increased with increasing HCO content. This suggests that PO may have a negative impact on the sensory characteristics.

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Section: 서 론unclassified

Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics

Lee¹,

Lee²,

Cho³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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Quality Characteristics of Horse Oil Extracted by Hot Water with Adding Green Tea Leaves

Hong¹,

Yeon²

2018

Food Engineering Progress

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This study was carried out to investigate horse oil qualities which were extracted by hot water by adding various amounts of green tea leaves. To observe the lipid oxidation of various horse oils, factors such as acid value, peroxide value, TBA value, iodine value, and fatty acid composition were evaluated for 49 days. The Ministry of Food and Drug Safety regulations permits edible beef tallow or edible lard to have <0.3 mg KOH/g of acid value and most horse oil complied with the specification of animal fat and oils except for the 0.5% green tea leaves-treated horse oil. The peroxide value and TBA value of all the horse oil were significantly increased during storage but the rate of lipid oxidation was lower in the sample where higher concentration green tea leaves were added. Iodine value was also lower when the amount of green tea leaves was higher in the horse oil extraction processing. In fatty acid composition observation, palmitoleic acid which is a predominantly unsaturated fatty acid in human sebum lipid was increased by adding green tea leaves during extraction processing, but it was decreased for storage. This study would present the basic information of lipid oxidation properties of horse oil and suggest appropriate extraction conditions to inhibit lipid peroxidation by using green tea leaves.

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Review of Recent Studies and Research Analysis for Anti-oxidant and Anti-aging Materials

Na¹,

Jang²,

Kim³

2016

Asian J Beauty Cosmetol

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Recently, the importance of search for the natural antioxidants is increasing because of maleficence of the reactive oxygen species (ROS), which induce oxidative stress in organism. Therefore, this review focuses on the kinds of raw materials, characterizing of antioxidants, and research methods verifying anti-oxidant and antiaging effects as in vitro or in vivo. To verify whether the material has anti-oxidant or anti-aging efficacy, researchers have been carried out experiments such as radical scavenging effects, wrinkle and fat reduction efficacy, and anti-oxidant enzyme activity. This review integrates anti-oxidant agents which receive attention as natureorigin materials. It is needed to contrive novel experimental methods and continuous research may useful to industrial applications.

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Shelf Life Extension of Non-Dairy Cream with the Addition of Natural Antioxidants

Cited by 3 publications

References 14 publications

Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics

Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics

Quality Characteristics of Horse Oil Extracted by Hot Water with Adding Green Tea Leaves

Review of Recent Studies and Research Analysis for Anti-oxidant and Anti-aging Materials

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