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Quality Properties and Preference of Fermented Gastrodia elata Blume  

Kim, Jeong-Mee (Department of Horticulture, Yeungnam University)
Moon, Yong-Sun (Department of Horticulture, Yeungnam University)
Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
Suh, Sang-Gon (Department of Horticulture, Yeungnam University)
Publication Information
Horticultural Science & Technology / v.28, no.3, 2010 , pp. 507-514 More about this Journal
Abstract
This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.
Keywords
antioxidant activity; dispersiveness; Gastrodia elata Blume drinks; sensory evaluation; solubility;
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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