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KMID : 0380619780100040404
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 4 p.404 ~ p.408
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Studies on Elder Berry Utilization
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신응태/SHIN, Eung Tae
서기봉/민병용/박광훈/Suh, Kee Bong/Min, Byong Yong/Park, Kwang Hoon
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Abstract
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This experiment was carried out to study the characteristics and composition of the oil extracted from elder berry seeds. The results obtained were summarized as follows.
1. The elder berry fruits are composed of 1.56%∼2.50% crude lipid, 2.50∼6.10% crude protein, 0.7∼1.3% crude ash, 0.73% pectin and the fresh whole fruits bore 6∼7% of its seeds on weight basis.
2. The hot pressed oil had similar flavor and taste to sesame oil, and cold, pressed one, to olive oil. Its iodine value ranged 95∼110%, and its oil extraction rate from seed 26.18∼26.55%.
3. The elder berry seed oil contained a high level of essential fatty acids, and the oil seed cakes, 12.65∼18.65% of crude protein. These may be utilized as concentrated fodder for livestock.
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KEYWORD
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