논문 상세보기
pp.310-315
라면 수프의 품질 안정화 기술을 개발하기 위한 기초자료로 활용하고자, 라면 수프의 원료 중의 하나인 고추향미유를 에서 6주간 저장하면서 화학적 변화를 조사하였다. 시료의 산가는 저장기간이 길어짐에 따라 약간 증가하였으며 과산화물가는 저장 4주에 크게 증가하다가 저장 6주에서는 감소하였다. ASTA value와 값, 값, 그리고 값 모두 4주까지는 저장기간이 길어짐에 따라 증가하다가 6주후에는 감소하는 경향을 나타내었다. 시료를 구성하는 주요
Chemical characteristics of red pepper seasoning oil were investigated during storage at for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.
