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KMID : 0380620220540060622
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.622 ~ p.628
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Quality characteristics and oxidative stability of bugak, Korean fried kelp chips, with added bee pollen powder
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Lee Ji-Yea
Jang Na-Young
Surh Jeong-Hee
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Abstract
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Bee pollen (BP) was added at a concentration of 4.6% (w/w), as an antioxidant ingredient, to the glutinous rice paste used for the preparation of bugak, Korean fried kelp chips. Bugak with added BP showed a significantly lower water content (p<0.01) and higher fat content (p<0.001) compared to that of the control without BP. This was attributed to the lower water-holding capacity of BP and the mass transfer between water and oil which occurs during deep-frying. With the addition of BP, the total reducing capacity of the bugak increased significantly (p<0.001) from 3,533 to 4,565 μg/g, as gallic acid equivalents. In addition, the acid value and peroxide value decreased significantly (p<0.001) after storage at 25oC for 50 days. The results demonstrated that BP can be used as an effective ingredient to improve the oxidative stability of fried kelp chips.
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KEYWORD
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bee pollen, fried kelp chips, bugak, deep-frying, oxidative stability
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