반죽에 첨가한 계피, 생강, 치자가루가 약과 저장 중 지방질 산화와 산화방지제 안정성에 미치는 영향 (Effects of Powdered Cinnamon, Ginger, and Gardenia Addition to the Dough on the Stability of Lipid Oxidation and Antioxidants of Yakgwa during Storage)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 35권 / 2호 / 151 ~ 158페이지
· 저자명 : 오보영, 최은옥

초록

Purpose: This study evaluated the lipid oxidation and antioxidants of yakgwa with added powdered cinnamon, ginger, or gardenia during storage. Methods: The yakgwa samples were prepared with a dough consisting of wheat and rice flour, sesame oil, sugar syrup, and/or powdered cinnamon, ginger, or gardenia, followed by shaping and frying in soybean oil. They were stored at 30oC for 56 days in the dark. Lipid oxidation was evaluated based on the peroxide and p-anisidine values, and antioxidants (polyphenols, tocopherols, and lignans) were determined spectrophotometrically. Results: Lipid oxidation during storage was higher in the control yakgwa without cinnamon, ginger, or gardenia than in the yakgwa containing them. The cinnamon, ginger, or gardenia-added yakgwa contained higher levels of polyphenols, tocopherols, and lignans than the control yakgwa. However, the degradation of these antioxidants was faster in the control yakgwa than the yakgwa with added cinnamon, ginger, or gardenia powder. Conclusion: The addition of powdered cinnamon, ginger, or gardenia to dough improved the lipid oxidative stability of yakgwa during storage, resulting from the additional supply of polyphenols and tocopherols and their reduced degradation rates.

영어초록

Purpose: This study evaluated the lipid oxidation and antioxidants of yakgwa with added powdered cinnamon, ginger, or gardenia during storage. Methods: The yakgwa samples were prepared with a dough consisting of wheat and rice flour, sesame oil, sugar syrup, and/or powdered cinnamon, ginger, or gardenia, followed by shaping and frying in soybean oil. They were stored at 30oC for 56 days in the dark. Lipid oxidation was evaluated based on the peroxide and p-anisidine values, and antioxidants (polyphenols, tocopherols, and lignans) were determined spectrophotometrically. Results: Lipid oxidation during storage was higher in the control yakgwa without cinnamon, ginger, or gardenia than in the yakgwa containing them. The cinnamon, ginger, or gardenia-added yakgwa contained higher levels of polyphenols, tocopherols, and lignans than the control yakgwa. However, the degradation of these antioxidants was faster in the control yakgwa than the yakgwa with added cinnamon, ginger, or gardenia powder. Conclusion: The addition of powdered cinnamon, ginger, or gardenia to dough improved the lipid oxidative stability of yakgwa during storage, resulting from the additional supply of polyphenols and tocopherols and their reduced degradation rates.

참고자료

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