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KMID : 1134820210500111239
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 11 p.1239 ~ p.1247
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Matrix Effect of Pistachio Powder on the Quality Characteristics and Oxidation Stability of Deep-Fried Doughnuts
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Lee Ji-Yea
Surh Jeong-Hee
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Abstract
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The study sought to investigate the matrix effect of antioxidant food ingredients on the oxidative stability of lipids in food during deep-frying and subsequent storage. Deep-fried doughnuts were prepared by replacing the wheat flour (WF) content with pistachio powder (PP) ranging from 0∼32% and the oxidation stability was evaluated by the Schaal oven test. With increasing amount of PP, the moisture content of the doughnuts decreased significantly with no change in their fat content, although PP was lower in water and much higher in fat content compared to WF. The doughnut crumbs increased in yellowness and decreased in lightness, reflecting the color properties of PP. However, their crust increased in redness with much lower lightness compared to the crumbs, presumably due to the browning reaction and the decomposition of chlorophyll under thermal processing. During storage at 63°C for up to 10 days, the hydroperoxide content and p-anisidine value tended to be higher in doughnuts with higher PP, despite the much higher total reducing capacity and DPPH radical scavenging activity of PP compared to those of WF. This could be because the doughnuts became enriched with not only antioxidants but also fat as a substrate of oxidation and chlorophyll and lutein as prooxidants, with the addition of PP. Another reason could be that low moisture foods like doughnuts do not easily form association colloids where polar antioxidants could be partitioned. These results demonstrated that the matrix of ingredients should be considered when selecting antioxidative ingredients according to the polar paradox theory to prevent lipid oxidation during cooking and preservation.
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KEYWORD
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pistachio, matrix, deep-frying, doughnut, polar paradox
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