Effects of oven-baking and deep-frying cooking methods on the antioxidant activity and oxidative stability of ginger-incorporated yakgwa, a low-moisture food; 오븐 베이킹과 튀김 조리법이 저수분식품인 생강약과의 산화방지활성과 산화안정성에 미친 영향

초록

This study aimed to enhance the oxidative stability of low-moisture (LM) foods, using ginger powder (GP) as a non-polar antioxidant ingredient and oven-baked or deep-fried yakgwa as LM models. Incorporating GP into yakgwa, either in sugar syrup (water phase) or sesame oil (oil phase), significantly increased the antioxidant activity of yakgwa. However, the antioxidant activity was appreciably lower in deep-fried yakgwa compared to that in oven-baked yakgwa, presumably owing to the release of non-polar antioxidants into the frying oil. During storage at 30°C for 49 days, hydroperoxide content increased significantly in all the deep-fried yakgwa, especially when GP was incorporated into the oil phase, because of decreased moisture content, which restricted the mobility of internal antioxidants. In contrast, the hydroperoxide content remained constant for all oven-baked yakgwa. Overall, these findings suggest that antioxidation strategies for LM foods should consider the cooking and antioxidant incorporation methods. © The Korean Society of Food Science and Technology.

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