• Horticultural Science & Technology
• /
• v.28 no.3
• /
• pp.507-514
• /
• 2010

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.

• Journal of Food Hygiene and Safety
• /
• v.21 no.1
• /
• pp.31-35
• /
• 2006

This study was performed to evaluate the Quality characteristics of the beverage with Gastrodia elate Blume extract. In the sensory evaluation of Gastrodia elata Blume beverage, score of color, flavor, taste, and overall acceptability were the best for a mixing ratio of extract 50%, oligosaccharide 10%, citric acid 0.02%, apple juice 7%, and distilled water 32.98%. Brix and pH of Gastrodia elate Blume beverage were 16.97 and 4.27 Free sugars of Gastrodia elata Blume beverage were composed glucose (3417.72 mg/100g), fructose (2215.68 mg/100g), and sucrose (1615.68 mg/100g). Organic acids of Gastrodia elata Blume beverage were composed malic (472.60 mg/100g), citric (290.27 mg/100g), succinic (276.63 mg/100g), and fumaric acids (1.73 mg/100g).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.08a
• /
• pp.166.1-166
• /
• 2002

• Food Science and Preservation
• /
• v.17 no.1
• /
• pp.58-65
• /
• 2010

We investigated the effect of Chun ma (Gastrodiae rhizoma) concentrated extract on the quality of mixed beverages. Chun ma beverages prepared using different concentrated extracts were divided into four groups: GCE 5 ($5^{\circ}$ Brix concentrated extracts) GCE 10 ($10^{\circ}$ Brix concentrated extracts) GCE 15 ($15^{\circ}$ Brix concentrated extracts) and GCE 20 ($20^{\circ}$ Brix concentrated extracts). The pH values ranged from a low of 4.37 in GCE 5 to a high of 4.68 in GCE 20. Soluble solid levels in GCE 20 ($19.6^{\circ}$ Brix) were higher than in the other samples. The b (yellowness) scores and the total phenolic contents of all samples increased with increasing extract concentration. The highest total phenolic contents were seen in GCE 20 samples at 232.23 mg%. Samples did not differ markedly in antiradical activity (75.07-76.00% DPPH inhibition). Free sugar levels in GCE 20 samples and organic acid concentrations of GCE 15 samples were higher than those of other preparations. Free amino acid and mineral contents of all samples increased with increasing extract concentration. The levels of free amino acids were in the order Glu > Gly > Ser > Arg > Hylys, and the Glu content was 249.15 ug/100 g for GCE-20 samples and 61 ug/100 g in GCE-5 products. The mineral contents of all samples were in the order K > Na > Mg > Ca. Higher scores for color, flavor, and overall acceptability were found in GCE 5 products compared with other extracts. These results indicate that Chun ma beverage can be prepared in various ways, as commercially desired, with reference to the above characteristics of Chun ma materials.

• Food Science and Preservation
• /
• v.13 no.1
• /
• pp.83-87
• /
• 2006

Gastrodia elata Blume is a major imp0l1ant medicinal resource in Korea. In order to confirm the biological activities of Gastrodia elata Blume, we carried out various in vitro assays. Of them, anti-oxidant and anti-tumor activities were detected from assays. The prototype of Gastrodia elata Blume extracts was used for 1he evaluation of DPPH, FRAP, hydroxyradical scavenging assay as anti-oxidant assays, as well as anti-tumor asctivities as wound assay and invasion assay. As a result, the prototype of Gastrodia elata Blume extracts showed potent anti-oxidative activity and anti-tumor activity in vitro. These above results suggest that 1he Gastrodia elata Blume extracts could have potential to alleviate oxidation process, cell motility activity, and tumorigenesis.