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KMID : 0380620230550020145
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 2 p.145 ~ p.152
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The effects of bee pollen addition to the dough and dipping syrup on the oxidative stability of yakgwa, a traditional Korean deep-fried confection
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Son Da-Yeon
Lee Ji-Yea
Surh Jeong-Hee
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Abstract
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To improve the oxidative stability of yakgwa, a deep-fried Korean dessert, bee pollen (BP), which has powerful antioxidant activity, was added using two different incorporation methods. Yakgwa was prepared using dough with 0% or 5% BP and then non-soaked or soaked in dipping syrup with 0% or 2% BP. With the addition of BP to the dough, the total reducing capacity and radical scavenging activity were significantly increased, while lipid oxidation was retarded during storage at 30oC for 50 days. This phenomenon was also observed when soaking yakgwa in a dipping syrup because the syrup acted as a physical barrier between internal lipids and oxygen. However, there was no significant difference based on adding BP to the dipping syrup. These results demonstrated that the effectiveness of antioxidants is not only determined by their antioxidant activity but also by the method used to incorporate them during food preparation.
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KEYWORD
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bee pollen, yakgwa, deep-fried, lipid oxidation, oxidative stability
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