Effects of ${\gamma}$-Oryzanol Addition on the Quality of Yackwa during Storage

${\gamma}$-Oryzanol 첨가가 저장 중 약과 품질에 미치는 영향

  • Woo, Jeong-Min (Department of Food and Nutrition, Hanyang University) ;
  • Yang, Cha-Bum (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Technology) ;
  • An, Yeong-Sun (Food Safety Division, Korea Food & Drug Administration) ;
  • Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
  • 우정민 (한양대학교 식품영양학과) ;
  • 양차범 (한양대학교 식품영양학과) ;
  • 이재환 (서울산업대학교 식품공학과) ;
  • 안영순 (식품의약품안전청 식품안전과) ;
  • 이현규 (한양대학교 식품영양학과)
  • Published : 2005.06.30


Effects of ${\gamma}$-oryzanol (0.0, 0.1, 0.5, 1.0, 2.0%) addition on physical and chemical properties of yackwa were determined during storage for 6 weeks at $30^{\circ}C$. Acid, peroxide, and thiobarbituric acid (TBA) valves, color, texture, fatty acid compositions, hexanal content, and rancid flavor of yackwa were measured. Acid, peroxide, and TBA values. and hexanal contents of ${\gamma}$-oryzanol-treated groups were significantly lower than those of groups without ${\gamma}$-oryzanol treatment after 6 week (p < 0,05) and showed concentration-dependency, while no significant differences were observed in colors (p > 0.05). Effects of ${\gamma}$-oryzanol on textural characteristics were not consistent. As storage time increased, ratio of unsaturated fatty acids to saturated fatty acids or ${\gamma}$-oryzanol-added groups was higher than that of groups without ${\gamma}$-oryzanol addition. Addition of ${\gamma}$-oryzanol was effective in decreasing hexanal formation. Sensory evaluation showed rancid odor decreased with increasing concentration of ${\gamma}$-oryzanol. These results suggested ${\gamma}$y-oryzanol, as a natural antioxidant, delayed quality decrease of yackwa during storage.




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