The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Nokdumook using Yangha(Zingiber mioga R.) Powder

양하분말을 이용한 녹두묵 제조 및 품질 평가

  • Kim, Hyun-Soon (The Graduate School of Alternative Medicine of Kyonggi University) ;
  • Kim, Min-Jeong (The Graduate School of Alternative Medicine of Kyonggi University) ;
  • Lee, Myoung-Sook (Dept. of Food and Nutrition, Sungshin Women's University) ;
  • Lee, Gun-Soon (Dept. of Common Culture, Korea National College of Agricultural & Fisheries) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine of Kyonggi University)
  • 김현순 (경기대학교 대체의학대학원) ;
  • 김민정 (경기대학교 대체의학대학원) ;
  • 이명숙 (성신여자대학교 식품영양학과) ;
  • 이건순 (한국농수산대학 교양공통학과) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Received : 2012.07.11
  • Accepted : 2012.08.21
  • Published : 2012.09.30
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Abstract

This study was performed to develop a therapeutic diet against aging and obesity, using Yangha(Zingiber mioga R.). Before development of a therapeutic diet, we performed cell viability assay, analysis of general composition, macrominerals and antioxidantive activities of Yangha. Based on the findings from analyzing the results, mook using Yangha powder(0~20%) was processed, and tested for quality characteristics such as color values, sensory evaluation and mechanical properties. The result of cell viability assay of myoga, using liver cells, revealed that within the concentration range from 500 ${\mu}g/m{\ell}$ to 10,000 ${\mu}g/m{\ell}$, cell survivability increased in line with the concentration rate. Therefore, it will not be harmful to consume it as food. Regarding the normal substance of myoga, the water substance of myoga was 94%, which exceeds that of ginger and tumeric with 89% and 83%, respectively. As for crude protein, fat, carbon hydrates and ash, myoga contained less than the other two, which I think is due to the high water substance. Regarding the minerals, potassium had the highest contents among macrominerals of 234.74 mg%. As for the antioxidant test, hydroxy radical scavenging activity and superoxide radical scavenging activity were shown. As for the production of Yangha mook(Yangha powder levels were 0~20%) for quality characteristics, the more of the powder, the less the L, but the greater the a and b values. Also, for the material property, an increased amount of the powder, resulted in chewiness and springiness, but less gumminess in a correlated manner. However, there were no significant differences in the springiness and cohesiveness in relation to the powder. For the sensory test, jelly type ZM5 with 5% powder showed highest overall preference. According to the sensory test, based on the powder substance, the jelly with 5% powder showed the highest overall score, including preference.

Keywords

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