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