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Effect of sweeteners on the quality characteristics of ginger (Zingiber officinale Rosc) Jungkwa

감미료가 생강정과의 품질특성에 미치는 영향

  • Lee, Yeong-Min (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Hyeon-Jeong (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Cho, Jeong-Seok (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Choi, Ji-Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Woo, Jin-Ho (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Moon, Kwang-Deog (School of Food Science and Biotechnology, Kyungpook National University)
  • 이영민 (경북대학교 식품공학부 식품생물공학전공) ;
  • 이현정 (경북대학교 식품공학부 식품생물공학전공) ;
  • 조정석 (경북대학교 식품공학부 식품생물공학전공) ;
  • 최지영 (경북대학교 식품공학부 식품생물공학전공) ;
  • 우진호 (경북대학교 식품공학부 식품생물공학전공) ;
  • 문광덕 (경북대학교 식품공학부 식품생물공학전공)
  • Received : 2016.12.06
  • Accepted : 2017.06.19
  • Published : 2017.06.30

Abstract

In this study the physicochemical properties and antioxidant capacities of ginger (Zingiber officinale Rosc) Jungkwa with different kinds of sweeteners were determined. Jungkwa made with different sugars (sugar, xylitol, honey or oligosaccharides) were compared in aspect of physiochemical properties, antioxidant activities, total phenolic contents and sensory evaluation. Moisture contents Jungkwa treated different kinds of oligosaccarides showed highest value, in the order of honey, xylitol and sugar. $L^*$ value of Jungkwa treated with xylitol was the highest, $a^*$ value of Jungkwa treated with honey, sugar JungKwa were higher then others. Free sugar contents of Jungkwa treated with sugar showed the highest value in sucrose, glucose and galactose. Jungkwa with xylitol showed lowest value in all free sugar contents. Hardness and chewiness of Jungkwa treated with xylitol showed the highest value. The antioxidant activity measured by DPPH and ABTS radical scavenging activity and total penolic content were the highest in Jungkwa treated with honey, followed by Jungkwa treated with xylitol, oligosaccharides and sugar. Appearance and color of oligosaccarides and honey treated Jungkwa were preferred. In ginger taste, sweetness, chewiness were highest in sugar treated Jungkwa (not significant difference in treatments). As a result, honey treated Jungkwa has higher antioxidant activity and quality than other sugar treatments.

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