Effects of red ginseng extract added to the flour dough on oxidative stability of palm oil during frying.

초록

Effects of red ginseng extract added to dough on oxidation of palm oil during frying were studied by determining free fatty acid (AV), p-anisidine value (PAV), and fatty acid composition. Products for frying were prepared by sheeting dough with ginseng extract at 0, 1,or 3% and cutting to 2×2×0.1(cm). Each frying was done at 160℃ for 1 min in palm oil and repeated every 30 min for 20 h. Frying oil was taken every 5 h for analyses. AV of the palm oil increased with the number of frying; however, there was not much difference among oils used to fry products with different levels of ginseng extract. PAV frying oil increased with heating time and there was a tendency of decrease in the rate of its increase when frying the products with ginseng extract. U/S ratio decreased with heating time and there was little difference among oils to have fried products with ginseng extract. The results clearly showed that the addition of ginseng extract to the product could improve the oxidative stability of oil during frying.