당근분말이 첨가된 밀가루 반죽의 튀김과 저장 중 카로테노이드의 변화

초록

Carotenoids in carrot-added (10, 20 or 30 %) flour dough fried in soybean oil were separated and determined by AOAC methods. Square-shaped flour dough (2×2 cm) containing carrot powder at 10 % level was fried in 160℃ soybean oil for 1 min. Frying was continued for 20 h. Samples used for storage at 60℃ under dark were those fried in the oil whose heating time was less than 2 h. Fried dough contained carotene and xanthophyll, with carotene predominated. Contents of carotenoids were not much different among samples fried in the oil with different heating time, and the content was in the range from 0.016 ppm to 0.019 ppm. Carotenoids content in the frying oil were much higher than in the fried dough and it increased with continuous frying. This indicates that carotenoids in the dough were leached out from the dough to the oil during frying. Carotene contents in the fried dough decreased with storage time. This is possibly due to the oxidation of carotenoids by free radical produced from lipid oxidation in fried dough during storage at 60℃ under dark. There was little difference in xanthophylls during storage.