ArticleFood science and biotechnology2019
Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection).
Article in Food science and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study evaluated the effect of jupcheong (soaking in syrup) with/without ginger on lipids and antioxidants of yakgwa (Korean deep-fried confection) during storage. Yakgwa was prepared with a dough consisting of wheat and rice flour (1:1, w/w), sesame oil, and sugar syrup. Shaped dough pieces were consecutively deep-fried in soybean oil at 90 and 150 °C, soaked in syrup with/without ginger powder, and stored at 30 °C in the dark for 8 weeks. Lipid oxidation was evaluated by peroxide and
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