Abstract
This study was conducted to determine the optimal hydrothermal pretreatment conditions for manufacturing processed ginger products. Ginger slices heated at different temperatures (60-100°C for 1 h) for varying durations (1-5 h at 80°C) were compared in terms of their physiochemical properties, antioxidant activities, and functional compound contents. The pH and soluble solid content decreased with increasing hydrothermal treatment temperature. Browning occurred at temperatures > 80°C. The 2,2-diphenyl-1-picrahydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging were highest after heating at 80°C for 1 h, and the total phenolic compound content showed a similar trend. As the hydrothermal treatment temperature and duration increased, the 6-gingerol content decreased and the 6-shogaol content generally increased. Based on sensory testing of ginger jeonggwa (with sugar syrup) prepared using hot water-treated ginger slices, the optimal hot water treatments were conducted at 70 and 80°C for 1 h, with no significant difference between these temperatures in terms of smell, taste, and texture. Therefore, hydrothermal treatment of ginger at 70-80°C for 1 h was a suitable to improve the functionality and antioxidant ability while maintaining the sensory quality. Therefore, this may be used in the production of processed ginger.
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