동결건조에 따른 생강과 생강박 분말의 품질 특성

Abstract

We investigated the quality characteristics of ginger and the discarded ginger pomace after juicing, including general components, functional components, and antioxidant activity, to provide basic data on the possibility and usability of using them as food materials. When ginger was hot-air drying and freeze-drying, the total polyphenol content was 103.88 mg/100 mL and 108.68 mg/100 mL, respectively, which was higher than that of ginger pomace. DPPH radical scavenging activity was 70.84% and 77.88% for freeze-drying ginger and ginger pomace, respectively, and ABTS radical scavenging activity was high at 95.5% when ginger pomace was freeze-dried. The gingerol content was 680.90 mg% and 708.03 mg% in hot-air drying and freeze-drying ginger, respectively. In the case of ginger pomace, it was 914.47 mg% and 964.33 mg%, indicating that the functional components were higher in ginger pomace. Based on these results, it was concluded that when ginger and ginger pomace were processed by hot-air drying and freeze-drying, not only ginger but also ginger pomace showed overall functional component content and antioxidant activity. Thus it is judged that it can be utilized in various ways as a food material.