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KMID : 0665420060210010081
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Korean Journal of Food Culture
2006 Volume.21 No. 1 p.81 ~ p.85
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Effect of β-caroten on Flavor and Oxidation Stability in Seasoning Oil
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Koo Bon-Soon
Kim Jong-Seung
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Abstract
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Seasoning oil(SO-1) was manufactured from soybean oil, with β-carotene, oleoresin paprika and 3 kinds of flavors. Color of it’s SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter’s and margarine’s 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil’s, butter’s, margarine’s and SO-2’s(removed 3 kinds of flavors from SO-1), it’s value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil’s 228. This SO-1, added β-carotene and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.
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KEYWORD
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seasoning oil, trans fatty acid, volatile component, smoke point
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