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KMID : 0380620220540030306
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.306 ~ p.312
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Effect of puffing treatment on the quality characteristics of bee pollen and its addition to wheat flour-puff yeot-gangjeong
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Lee Ji-Yea
Surh Jeong-Hee
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Abstract
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To test bee pollen as an ingredient for heat-processed foods, bee pollen was puffed under heat at various pressures and examined for its physicochemical properties and antioxidant activities. As the puffing intensity increased, the browning index, total reducing capacity, and DPPH radical scavenging activity of the bee pollen increased significantly (p<0.001). This was attributed to the formation of Maillard reaction products during the puffing process. The wheat flourpuff yeot-gangjeong added with puffed bee pollen showed significantly (p<0.01) higher antioxidant activities than its counterpart with raw bee pollen. In addition, the gangjeong retained the physicochemical characteristics of the puffed bee pollen such as color, soluble solids, titratable acidity, and pH. The results showed that the puffed bee pollen could potentially be used as an ingredient in thermally processed foods and retain its superior antioxidant properties.
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KEYWORD
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bee pollen, yeot-gangjeong, puffing, antioxidant, Maillard reaction
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