MTC 대체지방의 산화안정성 및 조리 적합성에 관한 연구

안명수,우나리야 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of corn germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCE bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

MCT 대체지방의 쿠키제조시 적합성에 관한 연구

안명수,우나리야 誠信女子大學校 生活文化硏究所 2003 生活文化硏究 Vol.17 No.-

The food industry has being researched and developed into new and various kinds of fat substitutes. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. In case of making cookies with MCT, generally the levels of substitution MCT for fats and oil are 10∼100%. In cookies prepared with MCT substituted for butter(BT), the volumes were increased without changing differently. The baking losses of cookies prepared with MCT were increased higher upon increasing of substitution amount those without MCT. The rheological properties of cookies were presented difference significantly(p<0.05) upon MCT substitution ratios. And springiness, cohesiveness of cookies were almost same in using MCT substituted at 10∼40% for BT or with BT, but gumminess and chewiness were decreased upon increasing of MCT substitution ratios. While hardness of cookies prepared with 10% MCT substituted for BT was similar to BT cookies, but it was decreased upon increasing of MCT substitution ratio above 10%. Specially in case of 100% MCT cookies appearance was changed seriously and also hardness was increased highly, so it could not be called cookies anymore because it lost cookie's characteristics were last already. And also brightness was almost same with 10∼50% as BT cookies. The redness was decreased highly upon increasing of substitution ratios and yellowness was similar to BT cookies in range of 30% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cookies prepared with MCT substituted for BT at level of 10∼100% were shown to be better than BT cookies. The texture had the best acceptability when substituted by MCT at 40% levels, taste was better in the range of 10% MCT substitution and appearance, color, flavor, overall acceptance were better in the range of 40% MCT substitution than BT cookies. Respecting that the necessity of fat substitute will become real situation in dietaty in the near future, it will be recommended that MCT can be substitued as fat replacer. At level of 30∼40% in many fat containing foods by the above results. In order to apply fat substitute at high levels in foods widely, it is necessary that the methods for development of fat substitute functionality and wide range of the foods containing fat substitute will be researched.

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

양한술,최성길,주선태,김갑돈 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang, Han-Sul,Kim, Gap-Don,Choi, Sung-Gil,Joo, Seon-Tea Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.3

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Han Sul Yang,Gap Don Kim,Sung Gil Choi,Seon Tea Joo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

차전자피 분말을 지방 대체 첨가한 바로미2 파운드케이크의 품질특성

박연우,윤혜현 한국식품조리과학회 2024 한국식품조리과학회지 Vol.40 No.4

Purpose: This study investigated the quality characteristics of Baromi2 pound cake made using psyllium husk powder as a fat substitute. Methods: A mixture of psyllium husk powder and water was added at five different proportions: 0%(CON), 25%(PHP25), 50%(PHP50), 75%(PHP75), and 100%(PHP100) as a fat replacer. Results: The specific gravity, baking loss rate, and moisture content increased as the fat substitution ratio with psyllium husk increased. The volume, specific volume, pH, and Hunter’s color value of both the crust and crumbs decreased as the amount of psyllium husk increased. The analysis of the texture profiles showed that, all the values of texture attributes increased when a higher amount of psyllium husk replaced margarine. The sensory attribute difference test revealed that the bitterness, red bean, raw grain, and roasted grain flavors, hardness, springiness, chewiness, sandy texture, and gritty after taste showed higher scores with increased quantities of psyllium husk. Conversely, the volume, crust, and crumb brightness, cell uniformity, sweetness, caramel, butter, and egg flavors, and moistness decreased with increased psyllium husk content. The consumer acceptance analysis showed that the CON scored the highest in appearance, odor, taste, and overall acceptance, while the CON and PHP25 scored the highest in texture acceptance. Conclusion: This study provides the overall quality characteristics of Baromi2 pound cake when fat is substituted with psyllium husk. This data lays the foundation for further research on developing Baromi2 bakery products with the aim of substituting fat with psyllium husk.

돈피의 입자 크기에 따른 유화소시지의 품질특성 변화

배석현,조병욱,조성근,김병우,서자겸,유장곤,신택순 경상대학교 농업생명과학연구원 2018 농업생명과학연구 Vol.52 No.5

본 연구는 지방 대체제로 첨가된, 각기 다른 입자의 크기로 분쇄된 돈피가 유화소시지의 이화학적 성질과 저장 기간, 그리고 관능검사에 끼치는 영향을 조사하기 위해 수행되었다. 지방 대체제로 첨가된 돈피는 대조구에 첨가된 지방 12%와 동일한 수준인 지방 4%, 분쇄 돈피 8%를 T1에서는 3mm, T2에서는 5mm, T3에서는 7mm로 분쇄하여 첨가하였다. 모든 처리구들은 일반적인 냉장 온도인 4±1℃에서 0, 5, 10, 15일간 저장되며 시료로 쓰였다.첨가되는 돈피의 분쇄 입자 크기가 클수록 전단가와 경도, 검성, 씹힘성이 유의적으로 증가하였고, 전 저장구간에서 포장감량, TBARS, VBN, 씹힘성은가식권 내의 값을 유지하며 유의적으로 증가하였다. 관능검사에서는 Color에서 입자의 크기가 클수록 부정적인 영향이 있었고, Chewiness는 저장기간이 지남에 따라 유의적으로 증가하였고 입자 크기가 작을수록 유의적 으로 높은 값을 나타내었다. 실험결과 돈피를 첨가한 처리구가 대조구에 비해 Shear force, Puncture test, 관능 평가에서 우수한 평가를 받았고 저장성검사와 이화학적 성질에서도 큰 차이를 보이지 않고 모두 가식권내의 값을 유지하였다. 이는 돈피가 육가공품에서 지방이 작용하는 역할을 충분히 수행가 능하며, 좋은 평가를 얻어 지방을 대체할 수 있을 것으로 판단된다. The aim of this study was that how grounded pork rind effects on physico-chemical properties, storage period and sensory evaluation of emulsified sausage as fat substitute. There was total 12% of fat in control, and 8% of fat from treatments was replaced by grounded pork rind as fat substitute in a different sizes(3, 5, 7 mm). All the samples were stored 0, 5, 10, 15 days in conventional refrigerator temperature of 4±1℃. Bigger pork rind particle increased shear force, hardness, gumminess and chewiness significantly, purge loss, TBARS, VBN and chewiness increased significantly during the storage period. While supplementation of pork rind had negative effect on color, it increased chewiness significantly with smaller size and during the storage period. Consequently, treatments had higher score from shear force, puncture test and sensory evaluation, and remained eatable in storage and physico-chemical properties. In summary, it turned out that pork rind was good enough to work like fat so that it can act like fat substitute.

대체지방으로 제조한 케이크의 품질 특성에 관한 연구

우나리야,안명수 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5

This study was carried on the quality characteristics of cake prepared with Co(corn oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In the cake prepared with MCT-CO containing 10~30% MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn oil). Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing 20~30 % MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance, color and flavor of cake prepared with CO substituted by MCT up to 100 % were better assessed and the taste was better in range of 30 % MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

유청단백 함유 체중조절용 식사대체제를 이용한 4주 다이어트 프로그램이 과체중 및 비만 여성의 체중, 체지방 및 체성분에 미치는 영향

석매주(Mei-Zhu Xi),장이림(Yi-Lin Zhang),최영빈(Young-Bin Choi),정기희(Gi-Hee Jeong),김건우(Gun-Woo Kim),박용우(Yong-Woo Park),이복희(Bog-Hieu Lee) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.1

The study was performed to investigate the effects of whey protein-rich meal substitute added with vitamins, minerals, and lactobacillus powder probiotics on weight loss, body fat, and body composition in 24 female volunteers for 4 weeks. Whey protein-rich meal substitute was consumed with low-fat, high calcium milk (1% fat, 260 mg/200 mL) twice a day. Subjects submitted 3-day diet records and a life-style questionnaire before the study. During the study, subjects were required to turn in a diet record every day and consume the meal substitute formula in the metabolic ward at C university for 4 weeks. Anthropometric measurements were carried out weekly by Inbody 7.0. The dietary intake and anthropometric data were analyzed to compare changes before and after the study by paired t-test with SPSS version 23.0. The subjects were mostly early 20’s and either overweight or obese and highly motivated to lose weight. Most of the subjects consumed three meals per day regularly and spent mostly 10∼15 minutes for a meal. Their caloric intake was relatively low and decreased from 1,360 kcal at week 0 to 1,100 kcal after 4 weeks. However, total protein intake increased while carbohydrate and fat intakes decreased (p<0.05) after the trial. Nine vitamin intakes after the study improved compared to those before the study (p<0.05). After the study, subjects showed lower body weight (—1.8 kg), body fat (—0.94 kg), percent body fat (—0.86%), as well as waist circumference (—4.52 cm), hip circumference (—0.44 cm), waist hip ratio (—0.05), and triceps skinfold thickness (—2.39 mm) compared to those at week 0 (p<0.05). Muscle mass tended to be less compared to week 0, although there was no significant differences between weeks 0 and 4. In conclusion, diet trial with whey protein-rich meal substitute induced weight loss and positively changed body fat parameters and body composition.

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

Gayathree Nidarshika Jayarathna,Dinesh Darshaka Jayasena,Deshani Chirajeevi Mudannayake 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.1

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1;2;and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash;moisture;and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%–4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value;pH;and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition;TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion;garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.