|
KMID : 1011620210370040262
|
|
Korean Journal of Food and Cookey Science
2021 Volume.37 No. 4 p.262 ~ p.272
|
|
|
Effect of the Addition of Bee Pollen on the Antioxidant Activity and Oxidation Stability of Wheat Flour-Puff Yeot-gangjeong during Storage
|
|
Lee Ji-Yea
Surh Jeong-Hee
|
|
|
Abstract
|
|
|
Purpose: This study investigated whether bee pollen could enhance antioxidant activity and oxidation stability in wheat flour-puff yeot-gangjeong.
Methods: Yeot-gangjeong was prepared by replacing wheat flour-puff with 0-10% bee pollen and its antioxidant activity and sensory attributes were evaluated. Also, primary and secondary lipid oxidation products were periodically monitored during storage at 37℃ for 17 days.
Results: With the addition of bee pollen, the total reducing capacity (TRC) and DPPH radical scavenging activity of the yeot-gangjeong increased significantly (p<0.001), reaching more than 110% levels relative to that of control yeot-gangjeong. An increase in the TRC of yeot-gangjeong due to a 1% replacement with bee pollen was 77-131 μg/g as gallic acid equivalent, which turned out to be higher than the theoretically calculated value of 54 μg/g. This was presumably due to the reducing substances produced via the Maillard reaction and caramelization occurring during heat processing. After a longer period of storage, hydroperoxides content was significantly (p<0.01) lower for yeot-gangjeong with bee pollen, compared to the control yeot-gangjeong.
This could be related to the fact that antioxidant activity was much higher when bee pollen was extracted with ethanol rather than water or n-hexane (p<0.001). Based on the polar paradox theory, antioxidants in the ethanol extract might have been placed at the oil/water interface where lipid oxidation occurred, thereby scavenging lipid peroxyl radicals. The sensory evaluation revealed that there were no significant differences in the overall acceptability and preference for each attribute of yeot-gangjeong.
Conclusion: Bee pollen could impart antioxidant activity and oxidation stability to yeot-gangjeong at a level of ≤10% without adverse effects
|
|
|
KEYWORD
|
|
|
bee pollen, Yeot-gangjeong, antioxidant activity, oxidation stability, polar paradox
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|