Effect of binder composition on the stability of lipid oxidation and antioxidants of nut-sesame yeotgangjeong (Korean traditional candy bar)

초록

Lipid oxidation and antioxidant stabilities of nut-sesame yeotgangjeong (Korean traditional candy bar) with different binders were evaluated during storage in the dark. S1, S2, and S3 binders consisted of starch syrup, sugar, and water (58:34:7.6, w/w/w); starch syrup, jocheong, honey, trehalose, and water (43.5:11.6:2.9:34:7.6, w/w/w/w/w); and starch syrup, jocheong, honey, sugar, trehalose, and water (43.5:11.6:2.9:17:17:7.6, w/w/w/w/w/w); respectively. Lipid oxidation was determined by peroxide and p-anisidine values, and tocopherol, lignan, and polyphenol contents were determined spectrophotometrically. Peroxide values were significantly higher (p<0.05) in yeotgangjeong samples with S2 or S3 binder than in those with S1; however, the converse was true for tocopherol degradation. Lignan was the most stable antioxidant in yeotgangjeong. The results suggest that tocopherols have a priority over lignans to control the lipid oxidation of yeotgangjeong during storage; reduced lipid oxidative stability after substituting sugar with trehalose might be because it increases oxygen diffusivity and inhibits the antioxidant action of tocopherols on lipids. ©The Korean Society of Food Science and Technology.

키워드