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,...
| Autores: | , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Recursos: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612022000100523 |
| Acesso em linha: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100523 |
| Access Level: | acceso abierto |
| Palavra-chave: | antibacterial activity antioxidant activity mineral content shelf-life total phenolic content grain syrup |
| Resumo: | 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. |
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