계피분말 첨가와 혼합방법이 약과의 산화방지활성 및 산화안정성에 미치는 영향

The effects of incorporating cinnamon powder (CP), a common ingredient in yakgwa, a traditional Korean deep-fried dessert, on its antioxidant activity and oxidation stability were evaluated. In the preparation of yakgwa, 5% CP relative to wheat flour was added during the dough mixing phase, either i...

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Bibliographic Details
Published in한국식품과학회지 Vol. 55; no. 6; pp. 641 - 648
Main Authors 손다연(Dayeon Son), 서정희(Jeonghee Surh)
Format Journal Article
LanguageKorean
Published 한국식품과학회 01.12.2023
Subjects
식품과학
low-moisture food
cinnamon
antioxidant activity
deep-fried
oxidative stability
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Summary:The effects of incorporating cinnamon powder (CP), a common ingredient in yakgwa, a traditional Korean deep-fried dessert, on its antioxidant activity and oxidation stability were evaluated. In the preparation of yakgwa, 5% CP relative to wheat flour was added during the dough mixing phase, either into sugar syrup or sesame oil. Analysis of CP through solvent extraction revealed the predominant presence of antioxidants ranging from polar to intermediate polarity. The addition of CP resulted in a decrease in water activity and an increase in antioxidant activity in yakgwa, regardless of the mixing method. Notably, the acid value of yakgwa decreased significantly, while the hydroperoxide content increased. This dual effect was attributed to the reduction in water activity in low-moisture food. Nevertheless, the acid value and hydroperoxide levels complied with the guidelines set by the Korea Food Code. KCI Citation Count: 0
ISSN:0367-6293
2383-9635
DOI:10.9721/KJFST.2023.55.6.641