The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Ginger and Ginger Pomace Powder according to Pretreatment Methods

전처리 방법에 따른 생강과 생강박 분말의 품질 특성

  • Yun-Jeong Jo (Chungcheongnamdo Agricultural Research and Extension Services) ;
  • Jong-Kug Lee (Chungcheongnamdo Agricultural Research and Extension Services) ;
  • So-Yeon Lee (Chungcheongnamdo Agricultural Research and Extension Services) ;
  • Jung-Il Ju (Chungcheongnamdo Agricultural Research and Extension Services)
  • 조윤정 (충청남도농업기술원 친환경농업과 ) ;
  • 이종국 (충청남도농업기술원 친환경농업과 ) ;
  • 이소연 (충청남도농업기술원 친환경농업과 ) ;
  • 주정일 (충청남도농업기술원 친환경농업과 )
  • Received : 2024.07.16
  • Accepted : 2024.08.09
  • Published : 2024.08.31
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Abstract

In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.

Keywords

Acknowledgement

본 연구는 농촌진흥청 연구사업(충남 생강 브랜드화를 위한 주산지 안정생산체계 구축, 과제번호: RS-2022-RD010341)의 지원을 받아 이루어진 것이며 이에 감사를 드립니다.

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