Effects of y-Oryzanol Addition on the Quality of Yackwa during Storage

摘要

Effects of y-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°C. Acid, peroxide, and thiobarbituric acid (TEA) values, 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) andshowed 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 of gamma-oryzanol-added groups was higher than that of groups without y-oryzanol addition. Addition of gamma-oryzanol was effective in decreasing hexanal formation. Sensory evaluation showed rancid odor decreased with increasing concentration ofgamma-oryzanol. These results suggested gamma-oryzanol, as a natural antioxidant, delayed quality decrease of yackwa during storage.