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http://dx.doi.org/10.9721/KJFST.2018.50.3.280

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

Oh, Boyoung (Department Food and Nutrition, Inha University)
Shin, Malshick (Department Food and Nutrition, Chonnam University)
Choe, Eunok (Department Food and Nutrition, Inha University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.3, 2018 , pp. 280-285 More about this Journal
Abstract
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.
Keywords
nut-sesame yeotgangjeong; binder; lipid oxidation; antioxidant; trehalose;
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Times Cited By KSCI : 3  (Citation Analysis)
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