Quality Properties and Preference of Fermented Gastrodia elata Blume

Content Provider	Semantic Scholar
Author	Kim, Jeong-Mee Moon, Yong-Sun Yoon, Kyung-Young Suh, Sang Gon
Copyright Year	2010
Abstract	This study was performed to reduce unpleasant taste and flavor of Gastrodia elata Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented Gastrodia elata Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw Gastrodia elata Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of Gastrodia elata Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented Gastrodia elata Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of Gastrodia elata Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in Gastrodia elata Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.
Starting Page	507
Ending Page	514
Page Count	8
File Format	PDF HTM / HTML
Volume Number	28
Alternate Webpage(s)	http://ocean.kisti.re.kr/downfile/volume/kshs/OOHHBV/2010/v28n3/OOHHBV_2010_v28n3_507.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article