Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora)

Abstract

The purpose of this study was to increase the availability and value of traditional foods by adding black ginger Yanggaeng. In this study, quality characteristics and antioxidant activity of Yanggaeng different (0%, 0.25%, 0.5%, 0.75%, and 1.0%) black ginger were analyzed. Yanggaeng's pH and sweetness showed no significant change with the addition of black ginger. The moisture content of the Yanggaeng increased with the increasing addition of black ginger powder. The color value indicated a significant decrease of "L", "b" values with an increase in the additive, and "a" value tended to increase with higher amounts of additive (P<0.001). Texture measurement tests showed a significant decrease in hardness, gumminess, and chewiness (P<0.001), but showed a significant increase in adhesiveness (P<0.05). The sensory evaluation results of Yanggaeng with the addition of black ginger indicated that 0.5% additive had a significantly high preference overall in all items evaluated. Upon testing the antioxidant activity of black ginger Yanggaeng, the total content of polyphenol, flavonoid, and anthocyanin increased with the addition of increasing amounts of black ginger. In addition, the DPPH radical scavenging activities and reducing power significantly increased with an increase in the added black ginger. As a result of these experiments, this study verified the antioxidant activities of black ginger. Thus, Yanggaeng with the addition of 0.5% black ginger can be manufactured as a functional food that can satisfy sensory preferences as well as exhibit antioxidant activity. We conclude that the addition of black ginger powder has a positive effect on the antioxidant activities and sensory properties of Yanggaeng.

Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluation of Yanggaeng Treated with Cissus quadrangularis

“…Hardness significantly decreased in the CQ powder-added groups, specifically CQ4 and CQ6, with values of 1687.78 and 1634.30, respectively, compared with the CON group. This reduced hardness follows a similar trend observed in studies in which natural additives, including tomato powder [3], black ginger [11], and fermented garlic paste [45] in Yanggaeng, were incorporated. Cohesion of Yanggaeng significantly decreased in CQ6, with a value of 0.27, compared to CON.…”

“…Therefore, research on Yanggaeng production, which includes various natural ingredients with physiological benefits, has become more active. For example, studies have reported adding ingredients such as barley sprouts [10], black ginger [11], finger root powder [12], tomatoes [3], mugwort powder [13], aronia juice [1], Enteromorpha prolifera [14], Hallabong orange [15], green tea powder [16], and paprika [17] to enhance the nutrition density and physiological properties of Yanggaeng.…”