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KMID : 1011620220380040235
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 4 p.235 ~ p.240
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Color value, Hardness and Lipid Oxidation of Yakgwa with Added Powdered Turmeric, Ginger, or Burdock Powder
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Lee Kyong-Ae
Baek Man-Hee
Mun Sae-Hun
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Abstract
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Purpose: This study investigated the color value, hardness and lipid oxidation of yakgwa with added turmeric, ginger, or burdock powder.
Methods: Yakgwa samples were prepared using a dough with wheat and glutinous rice flour, sesame oil, sugar syrup, and with/without turmeric, ginger, or burdock powder, followed by shaping, frying, and Jupcheong. They were stored at 50℃ for 20 days. Lipid oxidation was then determined by peroxide and p-anisidine values.
Results: Peroxide and p-anisidine values during storage were higher in the control yakgwa without turmeric, ginger, or burdock powder as compared to the yakgwa containing them.
Conclusion: These results indicate that the addition of turmeric, ginger, or burdock powder could improves the lipid oxidative stability of yakgwa during storage for 20 days.
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KEYWORD
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yakgwa, lipid oxidation stability, turmeric, ginger, burdock
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