• Human Ecology Research
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• 제62권2호
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• pp.327-336
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• 2024

This study was investigated to examine the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder and the results were as follows. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, the moisture and carbohydrate contents of ginger Jocheong significantly decreased(F=133.33, p<.001) and increased(F=36.15, p<.001), respectively. The content of mineral composition such as K, Ca and Zn showed higher values as the amount of added Gujeung-gupo ginger powder increased. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, sweetness(F=200.00, p<.001), viscosity(F=441.23, p<.001), L value(F=1,458, p<.001), a value(F=44.56, p<.001) and b value(F=203, p<.001) decreased significantly, and pH significantly increased(F=59.18, p<.001). As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, total polyphenol content(F=86.015, p<.001), total flavonoid content(F=885.012, p<.001), and DPPH radical scavenging activity(F=75.136, p<.001), ABTS radical scavenging ability(F=145.751, p<.001), and FRAP activity(F=172.242, p<.001) increased. From the above results, the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder confirmed the potential development of ginger Jocheong with high antioxidant activity.

• 한국식품조리과학회지
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• 제32권4호
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• pp.400-412
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• 2016

Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses. Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at $4^{\circ}C$ for 16 weeks. Quality characteristics and consumer acceptability were measured. Results: Titratable acidity was higher in SPTSS and rapidly increased (p<0.05) after 9 weeks in all groups during storage. Amino-type nitrogen contents of SPTSS and SPKSS were the highest and rapidly increased (p<0.05) after 5 weeks. Total free sugar content was higher in GRSS and did not change during storage. Glutamic acid and total free amino acid contents were higher in SPTSS, SPKSS and continuously increased up to 9 weeks. Yeast counts rapidly increased (p<0.05) after 9 weeks reaching 4.0 Log CFU/g in all groups except for SPTSS. Consumer acceptability did not change during storage in all groups and GSS was least preferable. Conclusion: The optimal quality maintenance period of ssamjang with cheonggukjang and jocheong was determined to 7-9 weeks of storage at $4^{\circ}C$ and ginger jocheong was the least preferable materials. We conclude that it is possible to develop easy-made ssamjang products with cheonggukjang and non-fermented materials also skipping aging period.