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

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.

Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil

“…Although it is a common way to cover all the surfaces of food materials with batter for frying, bugak is battered just enough to keep the shape (appearance) of the food materials with fragile texture, resulting in minimal oil absorption [1]. Bugak was an important lipid source for Koreans many years ago; however, it is not rare to find bugak in the markets of western countries nowadays.…”

“…Frying during bugak preparation can cause losses of the naturally present antioxidants and pigments [1] and increase lipid oxidation. Because there was little oil source for cooking in the past, the traditional bugak preparation process included frying in a shallow pan with a small amount of sesame oil instead of deep-fat frying.…”

Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil

“…Preparation of lotus root bugak Lotus root bugak was prepared according to the traditional Korean method using fermented glutinous rice batter and pan frying with unroasted sesame oil (1). A mixture of glutinous rice and water (1:2, w/w) was fermented at room temperature for 7 days and then ground.…”

“…Pan frying with a small volume of oil after drying of battered vegetables and seaweeds is necessary to prepare bugak. Although frying gives a crispy texture to bugak, it can degrade beneficial components in vegetables because of oil oxidation at high temperatures, resulting in deteriorated flavor quality and storage stability (1).…”

Preparation and Quality Characteristics of Kimbugak Using Capsosiphon fulvescens

“…, (Choi et al, 2011;Lee et al, 2002). (Choi et al, 2011), , , (Jung et al, 2013), (Park et al, 1994), (Park et al, 2001) .…”