부추분말을 첨가한 도넛 튀김에 사용된 튀김기름의 이화학적 특성 및 산화안정성

초록

Purpose: This study investigated the changes in the physicochemical properties and oxidative stability of frying oils when used in the preparation of deep-fried doughnuts containing leek powder as an ingredient. Methods: Leek powder was incorporated into the doughnuts at proportions of 0, 3, 5, 7, 10, and 15%, followed by frying for 2 min on each side in soybean oil at 170℃. Subsequently, the frying oils were collected for an analysis of their characteristics. Results: With the incorporation of leek powder, the frying oils exhibited a decrease in lightness and yellowness, along with an increase in redness (p<0.001). These changes can probably be attributed to the release of lipophilic pigments, such as chlorophyll and lutein, from the leek powder into the oils. Furthermore, significant increases in the contents of moisture (p<0.001) and total polar materials (p<0.001) were observed. The total reducing capacity of the frying oils exhibited a proportional increase in relation to the level of leek powder (p<0.001). However, there was no discernible enhancement in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. There was a significant increase in both primary and secondary lipid oxidation products in the oils (p<0.05), indicating that the incorporation of leek powder facilitated oil oxidation. Pearson’s correlation analysis revealed a significant positive correlation of the moisture content with conjugated diene (ρ=0.820, p<0.05), hydroperoxides (ρ=0.818, p<0.05), p-anisidine value (ρ=0.882, p<0.01), and total oxidation (TOTOX) value (ρ=0.938, p<0.01), suggesting the pro-oxidative role of the moisture. Conclusion: These findings underscore the need for careful monitoring of oil quality and oxidative stability when incorporating antioxidant-rich ingredients, such as leek powder, into the production of deep-fried products.

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