• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.615-622
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• 2014

This study investigated the antioxidative properties of Yangha Buds (Zingiber Mioga R) and quality characteristics of Korean steamed-rice cake, Sulgidduk, prepared with Yangha Buds juice. Antioxidative activities were measured based on DPPH radical and ABTS radical scavenging activities, total phenol content, and total flavonoid content in Yangha Buds (water extract and juice). Sulgidduk was prepared by adding Yangha buds at concentrations of 0, 1, 2, 3, and 4% of juice. To analyze quality characteristics, proximate composition, color, texture profiles, and sensory evaluations were measured. As content of Yangha buds juice increased, L-value significantly decreased while a-value and b-value increased (p<0.05). For texture profiles, control group scored higher score for hardness as compared to groups added with Yangha buds juice. Springiness, chewiness, and adhesiveness were not significantly different among the groups. In the sensory evaluation, samples containing 3% Yangha buds juice showed better results for attitude. Based on these results, we suggest that Yangha buds are a good ingredient for increasing consumer acceptability and functionality of Sulgidduk.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.325-332
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• 2016

Purpose: The purpose of this study was to investigate the stability of anthocyanin pigment extract from Yangha (Zingiber mioga ROSC). Methods: Yangha extract was investigated for the effects of metal ion, temperature, light, heating time, sugars, and organic acids on the stability of anthocyanin pigments. Results: Yangha pigment was more stable than other anthocyanin pigments at unstable temperatures. The stability of anthocyanin pigment significantly decreased one day after exposure to light. All tested sugars decreased the abundance of Yangha pigments, with highest levels in the presence of sucrose, and progressive decrease in the presence of maltose, fructose, glucose and galactose, in order. Among the organic acids tested, citric acid and malic acid were the most effective in stabilizing the Yangha pigment, followed by acetic acid and formic acid. Most metal ions except $Fe^{2+}$ were effective in stabilizing the pigment. Conclusion: These results provide useful reference data for the use of pigments from Yangha in processed foods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.400-407
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• 2017

This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1180-1185
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• 2015

This study was performed to investigate the biological activity of yangha flower buds as well as to manufacture of yanggeng prepared with various levels (0 g, 3 g, 6 g, 9 g, and 12 g) of yangha flower buds. DPPH and ABTS scavenging activities of yangha flower buds were 96% and 57% compared to levels of vitamin C, respectively. In the oxygen radical antioxidant capacity assay, antioxidant activity increased dose dependently up to $500{\mu}g/mL$ of yangha flower buds. There was no toxicity up to $1,000{\mu}g/mL$ in vascular smooth muscle cells, and yanggeng significantly reduced migration and proliferation by platelet-derived growth factor-BB-stimulated rat aortic smooth muscle cell migration and proliferation. In the sensory evaluation, the optimal sample was YY9, which was prepared with 9 g of yangha flower buds. It can be concluded that yangha flower buds show antioxidant and vascular protective activities. The optimal sample (YY9) is expected to contribute as a new functional food.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.521-528
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• 2012

This study was performed to develop a therapeutic diet against aging and obesity, using Yangha(Zingiber mioga R.). Before development of a therapeutic diet, we performed cell viability assay, analysis of general composition, macrominerals and antioxidantive activities of Yangha. Based on the findings from analyzing the results, mook using Yangha powder(0~20%) was processed, and tested for quality characteristics such as color values, sensory evaluation and mechanical properties. The result of cell viability assay of myoga, using liver cells, revealed that within the concentration range from 500 ${\mu}g/m{\ell}$ to 10,000 ${\mu}g/m{\ell}$, cell survivability increased in line with the concentration rate. Therefore, it will not be harmful to consume it as food. Regarding the normal substance of myoga, the water substance of myoga was 94%, which exceeds that of ginger and tumeric with 89% and 83%, respectively. As for crude protein, fat, carbon hydrates and ash, myoga contained less than the other two, which I think is due to the high water substance. Regarding the minerals, potassium had the highest contents among macrominerals of 234.74 mg%. As for the antioxidant test, hydroxy radical scavenging activity and superoxide radical scavenging activity were shown. As for the production of Yangha mook(Yangha powder levels were 0~20%) for quality characteristics, the more of the powder, the less the L, but the greater the a and b values. Also, for the material property, an increased amount of the powder, resulted in chewiness and springiness, but less gumminess in a correlated manner. However, there were no significant differences in the springiness and cohesiveness in relation to the powder. For the sensory test, jelly type ZM5 with 5% powder showed highest overall preference. According to the sensory test, based on the powder substance, the jelly with 5% powder showed the highest overall score, including preference.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.713-716
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• 2005

Nutritional constituents of native Yangha (zingiber mioga) in Yeosu and Cheju areas were examined. Average water, crude protein, crude lipid, carbohydrate, ash, and fiber contents of Yangha were 94.85, 0.62, 0.24, 3.30, 0.92, and 0.74%, respectively. Proximate composition of Yangha was significantly different between two areas except moisture and ash content. Average calcium, magnesium, sodium, potassium, iron, copper, and manganese contents were 40.57, 55.60, 26.14, 598.58, 4.14, 0,26, and 0.26 mg/100g, respectively. Magnesium, sodium, and iron contents of CY were significantly higher than those of YY. Total amino acid contents of Yangha was 645.19mg/100g. Amino acid of Yangha showed high content of glutamic acid, followed by aspartic acid and valine.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.203-209
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• 2007

In order to promote utilization of the Yangha (Zinger mioga Rosc.) as functional food and natural spices, and 95.93%, from the dried one 7.63%, and from powder 9.81%, respectively. Crude protein content from the Yangha powder was 11.21%, and contents of crude fat, crude ash and crude fiber were 2.44%,10.78%, and 14.47%, respectively. Most of compositions from Yangha powder were higher than those from raw and the dried one, except fer water content. Antioxidative effect was investigated through Rancimat and DPPH methods. Oxidative stability of Yangha powder was the highest of4.21Al. Furthermore, the free radical scavenging activity of Yangha powder (76.61%) was higher than that of raw (49.35%) or the dried one (61.78%). Volatile flavor compounds of Yangha was extracted by steam distillation and extraction method. The extracts were analyzed and identified by gas chromatography and GC-MS spectrometry. One hundred twenty two volatile flavor components were identified, and the major component was terpene compounds including ${\alpha}$-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, 1,4-terpineol, and ${\beta}$-terpinene.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.260-270
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• 2016

The quality characteristics of Yangha pickles soaked in different concentrations of soy sauce (0~40%) for 90 days were investigated. As a result, the pH and sweetness levels of pickles significantly increased with an increasing concentration of soy sauce in soaking solution (p<0.05). Saltiness was maintained at levels of approximately J1 0.10~0.30%, J2 0.47~0.90%, J3 0.90~1.60%, J4 1.43~2.30%, and J5 1.77~3.07% during the storage periods. These results show that the saltiness of Yangha pickles was substantially lower than that of commercial pickles. Total cell number decreased until 45 days, after which it gradually increased. We observed no visible changes in reducing sugars during storage. The hardness increased with an increasing amount of soy sauce. J2 pickle (add 10% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability.

• Proceedings of the Korean Nutrition Society Conference
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• 1995.11b
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• pp.35-35
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• 1995

• Bulletin of the Korean Chemical Society
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• v.15 no.8
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• pp.608-610
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• 1994