• Food Science and Preservation
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• v.17 no.4
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• pp.478-486
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• 2010

The qualities of ginger prepared by an MPD (molecular press dehydration) method using maltodextrin, or dried using reused dehydration liquid, or prepared by freeze-drying or hot-air drying, were compared in terms of approximate overall composition, color, water absorption index, water solubility index, total sugar level, reducing sugar concentration, antioxidant activity, and gingerol content. The approximate composition of ginger prepared by the MPD method was lower in overall biochemical content than were those of gingers prepared using other methods. Ginger prepared by the MPD method retained the original ginger color. The water absorption and solubility index of ginger prepared by the MPD method (using maltodextrin) were better than those of gingers dried using other methods. The total sugar content did not change noticeably upon processing. The reducing sugar content of ginger prepared by hot-air drying was low. The antioxidant activity of ginger prepared by the MPD method was higher than that of freeze-dried and hot air-dried ginger samples, with values lower than those of BHA (3(2)-t-Butyl-4-hydroxyanisole) and BHT (2,6-Di-tert-butyl-4-methylphenol). The gingerol content of ginger prepared by the freeze-drying method was higher than that of gingers prepared by other methods. However, ginger constituents were present in the dehydration liquid used in the MPD method. The results indicate that both the MPD method (using maltodextrin) and the use of reused dehydration liquid are efficient methods by which ginger can be dried.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.943-951
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• 2004

As storing ginger roots under optimum conditions takes high cost, ginger roots are commonly stored in underground tunnels where the maintenance of optimum temperature and humidity is difficult. One of the methods fur long term storage of ginger roots is freezing. The objective of this research was to evaluate effect of storage temperatures and packaging methods on the quality of minced ginger prepared with frozen stored ginger. The minced ginger prepared with frozen stored ginger at $-20^{\circ}C$ was packed in bags, glass bottles and tubes, and then stored at 5 and $-20^{\circ}C$ for quality evaluation at 4 and 15 week-intervals. The changes of surface color, total free sugars, free amino acids and volatile compounds were less in the combined treatment samples than in control during storage, regardless of the storage temperature. The tube packing was the best for maintaining quality of minced ginger during storage among tested packaging methods. Sensory results showed that the minced ginger with the combined treatment and packed in tubes could be stored at 5 and $-20^{\circ}C$ for 12 and 45 weeks, respectively, without a significant drop in palatability.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.146-150
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• 2009

Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. The moisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydrated ginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color, and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air dried or freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples. Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrin is very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• The Plant Pathology Journal
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• v.26 no.2
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• pp.198-202
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• 2010

A study was conducted to find out the relationship of physico-chemical properties (viz. organic carbon(OC), pH, electrical conductivity, nitrogen, phosphorus and potassium content) of ginger growing soil with incidence percentage of rhizome rot and wilt disease complex of ginger. Organic carbon content and pH of the ginger soil contributed significantly (93%) in the prediction of ginger rhizome rot and wilt disease complex incidence with negative correlation. Soil having weak acidic reaction with OC percent greater than 2.25 was observed to have the lower average incidence of the disease.

• Food Science and Preservation
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• v.17 no.3
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• pp.358-364
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• 2010

Ginger was dried using maltodextrin or recycled dehydration liquid as dehydrating agents, and the quality of dried ginger was compared with that of freeze-dried and hot-air-dried samples in terms of color, moisture content, water activity, dehydration rate, rehydration rate, and sensory properties. Ginger prepared using molecular press dehydration (MPD) retained its original color. The dehydration rate increased when ginger was dried using a dehydrating agent. The rehydration rate was increased in ginger dried using such an agent. Both dehydration and rehydration rates were elevated with increasing concentrations of soluble solids in the dehydration liquid. The sensory qualities of ginger prepared using the MPD method were better than those of freeze-dried and hot air-dried samples. These results indicate that drying of ginger rhizomes using recycled dehydrating liquid is very efficient.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.93-97
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• 1995

Effects of added ginger juice in Yackwa on the sensory quality and the lipid oxidation were studied. Also effects of soaking on the lipid oxidation were examined. There were no significant differences between Yackwa without adding ginger juice and ones with adding ginger juice on texture, shape, color. However, Yackwa, with ginger juice more than 1 tea spoon(1.5) of ginger juice per 1 cup of flour, was better than one without ginger juice on taste, flavor and overall acceptibility. Added ginger juice showed the antioxidant effect during frying in oil and storage at room temperature. The higher the amount of ginger juice was added, the slower of lipid oxidation was resulted in Yackwa. Yackwa soaked in syrup or in honey showed lower lipid oxidation than one without soaking during storage at room temperature. The antioxidant effect of soaking in honey was higher than one of soaking In syrup.

• Journal of Nutrition and Health
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• v.37 no.1
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• pp.23-30
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• 2004

Ginger (Zingiber officinale Roscoe) has been used as a raw material in many traditional preparations since the ancient time. As a component of traditional health products, Ginger is known to be effective as appetite enhancer, anticold and anti-inflammation. This study was performed to investigate the immunomodulative effects of Ginger in mouse, using in vitro and ex vivo experiments. In vitro experiment, the mice splenocytes proliferation and three kinds of cytokines (IL-1 $\beta$, IL-6, and TNF-$\alpha$) prodution by peritoneal macrophages cultured with ethanol and water extracts of Ginger were used to indicate the immunomodulative effect. In order to elucidate the immunomodulative effects of Ginger ex vivo, water extract of Ginger was orally administrated into mice, and isolated splencytes and macrophages were used as experimental model. Ex vivo experiment, six to seven week old mice were fed ad libitum on a chow diet, and water extract of finger was orally administrated every other day for four weeks at two different concentractions (50 and 500 mg/kg B.W./day). In vitro study, the splenocytes proliferation was increased when water extract was supplemented in the range of 50-500 $\mu$l/ml concentration. In case of cytokines production, IL-1 $\beta$, IL-6 and TNF-$\alpha$ released by activated peritoneal macrophages were augmented by the supplementation of water extract of the Ginger. Ex vivo experiment, the highest proliferation of splenocytes and production of cytokines by activated peritoneal macrophages were seen in the mice orally administrated at the concentration of 500 mg/kg B.W./day. In conclusion, this study suggests that Ginger extracts may enhance the immune function by regulating the splenocytes proliferation and enhancing the cytokine prodution capacity by activated macrophages in mice.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.167-175
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• 2013

To manufacture salad dressing with ginger, dressing with 0%, 3%, 6%, 9%, and 12% ginger added were prepared and tested for quality. The salad dressing products were evaluated for pH, acidity, chromaticity, salinity, sugar content, sensory test during storage up to 21 days at $4^{\circ}C$. The pH of the dressing increased with ginger added, whereas the acidity decreased(p<0.001). The L, a and b values increased during the storage period(p<0.01). Brix measurements decreased with ginger added, whereas the salinity increased. Also, the salinity of the dressing increased during the storage period(p<0.01). According to the sensory test results, dressing products with 9% and 12% ginger added were most preferred for the early storage days; however, the sensory test showed that the dressing with 6% ginger added was most preferred for seven test items according to storage period, indicating that the salad dressing added with 6% ginger was acceptable.

• The Korean Journal of Physiology and Pharmacology
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• v.18 no.2
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• pp.149-153
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• 2014

Nausea and emesis are a major side effect and obstacle for chemotherapy in cancer patients. Employ of antiemetic drugs help to suppress chemotherapy-induced emesis in some patients but not all patients. Ginger, an herbal medicine, has been traditionally used to treat various kinds of diseases including gastrointestinal symptoms. Ginger is effective in alleviating nausea and emesis, particularly, for cytotoxic chemotherapy drug-induced emesis. Ginger-mediated antiemetic effect has been attributed to its pungent constituents-mediated inhibition of serotonin (5-HT) receptor activity but its cellular mechanism of action is still unclear. Emetogenic chemotherapy drugs increase 5-HT concentration and activate visceral vagal afferent nerve activity. Thus, 5-HT mediated vagal afferent activation is essential to provoke emesis during chemotherapy. In this experiment, water extract of ginger and its three major pungent constituent's effect on 5-HT-evoked responses were tested on acutely dispersed visceral afferent neurons with patch-clamp methods. The ginger extract has similar effects to antiemetic drug ondansetron by blocking 5-HT-evoked responses. Pungent constituents of the ginger, [6]-shogaol, [6]-gingerol, and zingerone inhibited 5-HT responses in a dose dependent manner. The order of inhibitory potency for these compounds were [6]-shogaol>[6]-gingerol>zingerone. Unlike well-known competitive 5-HT3 receptor antagonist ondansetron, all tested ginger constituents acted as non-competitive antagonist. Our results imply that ginger and its pungent constituents exert antiemetic effects by blocking 5-HT-induced emetic signal transmission in vagal afferent neurons.