Effects of cinnamon powder incorporation and its methods on the antioxidant activity and oxidative stability of yakgwa, a deep-fried traditional Korean confectionery

초록

The effects of incorporating cinnamon powder (CP), a common ingredient in yakgwa, a traditional Korean deep-fried dessert, on its antioxidant activity and oxidation stability were evaluated. In the preparation of yakgwa, 5% CP relative to wheat flour was added during the dough mixing phase, either into sugar syrup or sesame oil. Analysis of CP through solvent extraction revealed the predominant presence of antioxidants ranging from polar to intermediate polarity. The addition of CP resulted in a decrease in water activity and an increase in antioxidant activity in yakgwa, regardless of the mixing method. Notably, the acid value of yakgwa decreased significantly, while the hydroperoxide content increased. This dual effect was attributed to the reduction in water activity in low-moisture food. Nevertheless, the acid value and hydroperoxide levels complied with the guidelines set by the Korea Food Code. © 2023 Korean Society of Food Science and Technology. All rights reserved.

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