Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity

천마가루를 이용한 조청의 항산화 활성 및 품질 특성

  • Lee, Ki Won (Department of Biological Engineering, Konkuk University) ;
  • Lee, Mi Young (Department of Food & Nutrition, Jangan University)
  • 이기원 (건국대학교 생물공학과) ;
  • 이미영 (장안대학교 건강과학부 식품영양과)
  • Received : 2015.07.22
  • Accepted : 2015.08.22
  • Published : 2015.10.30
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Abstract

This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was $36.70{\sim}57.09{\mu}mol$. Sensory score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5% Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant (p<0.05).

Keywords

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