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KMID : 1024420100140020112
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Food Engineering Progress
2010 Volume.14 No. 2 p.112 ~ p.117
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Optimization of Processing Conditions for Making a Black Ginger and Design Mixture for Black Ginger Drinks
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Ban Young-Ju
Baik Moo-Yeol
Hahm Young-Tae
Kim Hye-Kyung
Kim Byung-Yong
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Abstract
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Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2oC, and 82.7mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.
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KEYWORD
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black ginger, response surface methodology, ginger drinks, optimum formulation
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