• Title, Summary, Keyword: ginger (Zingiber officinale Roscoe) paste

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Major Components Affecting Nonenzymatic Browning in Ginger (Zingiber officinale Roscoe) Paste during Storage (생강 페이스트의 저장중 비효소적 갈색화에 영향을 주는 주요성분)

  • Jo, Kil-Suk;Kim, Jun-Hwan;Shin, Hyo-Sun
    • Korean Journal of Food Science and Technology
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    • v.28 no.3
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    • pp.433-439
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    • 1996
  • Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions. The model systems were stored at $40^{\circ}C$ for 30 days and analyzed for browning, in addition the contents of sugars, organic acids, ascorbic acids, amino acids and gingerols were determined. Among the chemical components, fructose, asparagine and ascorbic acid were the main contributors to the browning development of ginger paste, while gingerol compounds were browning inhibitors.

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Inhibiting Factors and Kinetics of Nonenzymatic Browning in Ginger(Zingiber officinale Roscoe) Paste Model System (생강 페이스트 모형액의 비효소적 갈색화 억제인자 및 반응속도)

  • 조길석;장영상;신효선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1135-1139
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    • 1997
  • Major factors inhibiting nonenzymatic browning in stored ginger paste were investigated using aqueous model systems with temperature, water activity, pH and sulfur compounds. Browning index and total gingerols were measured during storage. The rate of nonenzymatic browning reactions showed a strong depencence on temperature and pH and a negligible influence on water activity. It was also reduced by the addition of 0.04% N-actyl-L-cysteine(NAcCys), effectively. Activation energies for aqueous ginger model systems with and without 0.04% NAcCys were 29.0 and 25.8kcal/mole, respectively.

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Storage Stability of Ginger(Zingiber officinale Roscoe) Paste (생강 페이스트의 저장 안정성)

  • 조길석;장영상;신효선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1140-1146
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    • 1997
  • Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.

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Analysis of Gingerol Compounds of Raw Ginger (Zingiber officinale Roscoe) and Its Paste by High Performance Liquid Chromatograph-Mass Spectrometry (LC/MS) (LC/MS에 의한 원료생강 및 생강 페이스트 중의 Gingerol 화합물 분석)

  • 조길석
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.5
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    • pp.747-751
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    • 2000
  • This study was carried out to improve the analysis method of gingerol compounds from ginger (Zingiber officinale Roscoe). Pungent components of ginger were extracted by acetone and lisolated by thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) with LiChrosorb RP-18 column. Three homologues of gingerols were identified by HPLC-mass spectrometry (LC/MS) and nuclear magnetic resonance (NMR). The contents of [6]-, [8]- and [10]-gingerols in three homologues identified were 635.3 mg%, 206.6 mg% and 145.7 mg% in raw ginger, and were 418.2 mg%, 142.6 mg% and 103.3 mg% in ginger paste, respectively.

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