Quality characteristics of grain syrups containing ginger (Zingiber officinale)

Abstract

Korean traditional grain syrup (Jocheong) is prepared by removing moisture from saccharified-starch suspensions. The addition of ginger (0-6.4%) to grain syrup did not change the solid content (moisture content) or sugar content. The grain syrup resulted in increased Mn, P, Zn, Na, Mg, Ca, and P contents upon addition of ginger. The ginger-added grain syrup had increased total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging activities, compared with normal grain syrup. Staphylococcus aureus exhibited slight growth inhibition in medium containing ginger-supplemented grain syrup and the fungi did not grow at all on ginger (3.2%)-added grain syrup during 6 days of incubation. The addition of ginger may contribute to improving the nutritional quality of grain syrups, enhancing health functions and extending the storage period.

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

“…Ginger has an antimicrobial effect on various microorganisms ( S. typhi , E. coli , and B. subtilis ), and gingerol as well as shagelol are considered the more active agents [ 45 ] which lead to swelling and rupture of the bacterial cell [ 46 ]. The effects of ginger used for seasoning also for preserving different food products were evaluated, such as citrus juice [ 47 ], watermelon juice mixed with bitter gourd [ 48 ], grain syrup [ 49 ], and apple juice [ 40 ]. Regu et al [ 50 ] investigated the effect of both garlic and ginger on the chemical, microbial, and sensory properties of cottage cheese.…”