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Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fried cuisine) made by Korean traditional recipe

전통조리법으로 제조한 연근, 김, 깻잎 부각의 지방질과 색소 특성

  • Jung, Leejin (Department of Food and Nutrition, Inha University) ;
  • Song, Yeongok (Department of Food and Nutrition, Busan National University) ;
  • Chung, Lana (Department of Culinary Service Management, Kyunghee University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University)
  • 정이진 (인하대학교 생활과학대학 식품영양학과) ;
  • 송영옥 (부산대학교 식품영양학과) ;
  • 정라나 (경희대학교 조리서비스경영학과) ;
  • 최은옥 (인하대학교 생활과학대학 식품영양학과)
  • Received : 2013.11.26
  • Accepted : 2013.12.18
  • Published : 2013.12.31

Abstract

Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

찹쌀풀과 생참기름 또는 밀가루풀과 콩기름을 사용하여 제조한 연근, 김, 깻잎 부각의 텍스쳐, 지방질 산화, 색소를 평가하고 튀김유의 변화를 평가하였다. 찹쌀풀과 생참기름으로 제조한 연근, 김, 깻잎 부각이 밀가루풀과 콩기름으로 제조한 부각에 비하여 유의하게 높은 경도를 나타냈으며, 기름 흡수량은 다소 높았으나 공액이중산값과 아니시딘값으로 평가한 지방질 산화는 적었다. 부각 지방질의 산화 정도는 튀김유의 산화에 의해 결정되었으며 부각의 지방산 조성은 튀김유의 지방산 조성과 유사하였다. 김 부각과 깻잎 부각은 클로로필과 카로티노이드를 다량 함유하였으며 찹쌀풀과 생참기름 또는 밀가루풀과 콩기름 등 제조 방법은 부각의 색소 함량에 큰 영향을 주지 않았으며 찹쌀풀과 밀가루풀 등의 튀김옷은 김과 깻잎 색소가 기름으로 용출되는 것으로부터 보호해 주었다.

Keywords

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