동결건조에 따른 생강과 생강박 분말의 품질 특성
Quality characteristics of ginger and ginger pomace powder by freeze-drying
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초록
본 연구에서는 생강과 착즙 후 버려지는 생강박의 특성 정보를 통해 활용도 및 다양한 식품소재로 이용 가능한지에 대한 기초자료를 제공하고자 일반성분, 기능성 성분 및 항산화성을 조사하였다. 생강과 생강박을 열풍건조와 동결건조 처리 시 수분 함량은 생강박 동결건조의 경우 5.6%로 가장 낮았고, 단백질 함량은 생강을 열풍건조와 동결건조의 경우 각각 8.6%, 9.5%로 생강박보다 높게 나타났다. 지방 함량은 생강과 생강박을 열풍건조와 동결건조 처리 시 유의적인 큰 차이가 없었다. 회분 함량의 경우 생강을 열풍건조와 동결건조 하였을 때 각각 6.9%, 7.2%로 높았고, 탄수화물 함량은 생강박을 열풍건조와 동결건조 하였을 때 각각 78.4%, 79.6%로 생강의 탄수화물 함량보다 높았다. 당도 함량은 생강 열풍건조와 동결건조의 경우 각각 2.97 °Brix, 2.83 °Brix로 생강박 당도보다 높았고, 명도(L) 값은 생강과 생강박 건조에 따라 큰 차이가 없었다. 황색도(b) 값은 열풍건조와 동결건조한 생강과 생강박에서 6.76-8.38 사이의 값을 보였다. 총폴리페놀 함량은 생강박보다 생강을 열풍건조와 동결건조 하였을 때 각각 103.88 mg/100 mL, 108.68 mg/100 mL로 생강박보다 높았다. 총플라보노이드 함량은 총폴리페놀 함량보다는 낮게 나타났고, 열풍건조보다 동결건조 하였을 때 높게 나타났다. DPPH radical 소거능 활성은 동결건조 시 생강과 생강박이 각각 70.84%, 77.88%로 생강박이 높게 나타났고, ABTS radical 소거능 활성은 생강박을 동결건조 하였을 때 95.5%로 높았다. 즉, 생강보다 생강박에 DPPH radical 소거능과 ABTS radical 소거능 활성이 높게 나타났다. Gingerol과 shogaol 함량은 생강 열풍건조와 동결건조 시 각각 680.90 mg%, 708.03 mg%로, 생강박의 경우 914.47 mg%, 964.33 mg%로 생강박에서 기능성 성분이 더 높게 나타났다. 이와 같은 결과로 생강과 생강박을 열풍건조와 동결건조로 처리하였을 때 생강뿐만 아니라 생강박에서 전반적으로 기능성 성분 함량과 항산화성을 나타내어 식품소재로써 다양한 활용이 가능할 것으로 판단된다.
Abstract
We investigated the quality characteristics of ginger and the discarded ginger pomace after juicing, including general components, functional components, and antioxidant activity, to provide basic data on the possibility and usability of using them as food materials. When ginger was hot- air drying and freeze-drying, the total polyphenol content was 103.88 mg/100 mL and 108.68 mg/100 mL, respectively, which was higher than that of ginger pomace. DPPH radical scavenging activity was 70.84% and 77.88% for freeze-drying ginger and ginger pomace, respectively, and ABTS radical scavenging activity was high at 95.5% when ginger pomace was freeze-dried. The gingerol content was 680.90 mg% and 708.03 mg% in hot-air drying and freeze-drying ginger, respectively. In the case of ginger pomace, it was 914.47 mg% and 964.33 mg%, indicating that the functional components were higher in ginger pomace. Based on these results, it was concluded that when ginger and ginger pomace were processed by hot-air drying and freeze-drying, not only ginger but also ginger pomace showed overall functional component content and antioxidant activity. Thus it is judged that it can be utilized in various ways as a food material.
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