Effects of the antioxidant activity and incorporation method of cacao and ginger powder on the oxidative stability of yakgwa, a deep-fried low-moisture food; 카카오분말과 생강분말의 산화방지활성 및 첨가방법이 저수분 유탕처리식품인 약과의 산화안정성에 미친 영향

초록

This study was performed to enhance the oxidative stability of deep-fried low-moisture foods by incorporating the antioxidant ingredients cacao powder (CP) and ginger powder (GP), using yakgwa as a model. Solvent extraction identified CP and GP as polar and nonpolar antioxidants, respectively. Substituting 5% wheat flour with CP or GP during dough mixing in either sugar syrup (aqueous phase) or sesame oil (oil phase) significantly increased antioxidant activity in all yakgwa groups. The aqueous group exhibited higher DPPH radical-scavenging activity. Over a 60-day storage period at 30°C, GP elevated the hydroperoxide content in yakgwa, potentially due to reduced water activity, while CP induced a decrease independent of mixing method. This suggests that the oxidative stability of deep-fried low-moisture foods is influenced by both water activity and antioxidant compound polarity in the raw materials, and by mixing method. © The Korean Society of Food Science and Technology.

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