강황, 생강, 우엉 첨가가 약과의 색도, 견고성 및 지방질 산화에 미치는 영향

초록

Purpose: This study investigated the color value, hardness and lipid oxidation of yakgwa with added turmeric, ginger, or burdock powder. Methods: Yakgwa samples were prepared using a dough with wheat and glutinous rice flour, sesame oil, sugar syrup, and with/without turmeric, ginger, or burdock powder, followed by shaping, frying, and Jupcheong. They were stored at 50℃ for 20 days. Lipid oxidation was then determined by peroxide and p-anisidine values. Results: Peroxide and p-anisidine values during storage were higher in the control yakgwa without turmeric, ginger, or burdock powder as compared to the yakgwa containing them. Conclusion: These results indicate that the addition of turmeric, ginger, or burdock powder could improves the lipid oxidative stability of yakgwa during storage for 20 days.

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