Human Ecology Research

The Korean Home Economics Association (대한가정학회)
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Antioxidant Activity and Quality properties of Ginger Jocheong added with Gujeung-gupo Ginger Powder

구증구포 생강 분말을 첨가한 생강 조청의 항산화 활성과 품질 특성

  • MiKyeong Kim (Graduate School, Chonnam National University) ;
  • BokMi Jung (Division of Food and Nutrition, Chonnam National University) ;
  • EunRaye Jeon (Department of Home Economics Education, WonKwang University, Department of Home Economics Education, Chonnam National University)
  • 김미경 (전남대학교 대학원 식품영양학과) ;
  • 정복미 (전남대학교 식품영양과학부) ;
  • 전은례 (원광대학교 가정교육과/전남대학교 가정교육과)
  • Received : 2024.03.12
  • Accepted : 2024.04.17
  • Published : 2024.05.30
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Abstract

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.

Keywords

References

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