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KMID : 0665420150300050656
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Korean Journal of Food Culture
2015 Volume.30 No. 5 p.656 ~ p.666
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Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity
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Lee Ki-Won
Lee Mi-Young
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Abstract
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This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with
barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with
higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total
polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was 36.70~57.09 μmol. Sensory
score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5%
Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from
different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component
analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant
(p<0.05).
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KEYWORD
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Gastrodia elata powder, glutionous rice, jochung, antioxidant, multivariate analysis
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