Rheological Properties of Pound Cake with Ginger Powder

Chung, Yoon-Kyung; Lee, Jae‐Joon; Lee, Hyun-Joo

doi:10.11002/kjfp.2012.19.3.361

Cited by 9 publications

(1 citation statement)

References 5 publications

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“…In Korea, 58,947 tons of ginger was produced in 2016, with the production growing at an annual rate of about 15.4%, and the ginger market size is about 535.9 billion KRW, also growing at an annual rate of 14.2% (Chungcheongnam-do Agricultural Research and Extension Services, 2017), indicating growing demands. To address the challenges of ginger storage and increase the diversity of ginger consumer products, past studies have investigated the optimal quality characteristics of sweet-rice muffins containing ginger powder (Lee et al, 2011), rheological characteristics of pound cake containing ginger powder (Chung et al, 2012), quality characteristics of ginger juice-added muffins (Han et al, 2012), quality characteristics of apple jams made with ginger (Lee et al, 2014), quality characteristics of all-purpose flour containing ginger powder (Lee et al, 2021), and cookies containing ginger powder (Kwon et al, 2021). In terms of processed ginger, candied ginger accounts for nearly half of all processed ginger products (KAMIS).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

Choi¹,

Lee²,

Kim³

et al. 2021

Korean J. Food Preserv.

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This study was conducted to determine the optimal hydrothermal pretreatment conditions for manufacturing processed ginger products. Ginger slices heated at different temperatures (60-100°C for 1 h) for varying durations (1-5 h at 80°C) were compared in terms of their physiochemical properties, antioxidant activities, and functional compound contents. The pH and soluble solid content decreased with increasing hydrothermal treatment temperature. Browning occurred at temperatures > 80°C. The 2,2-diphenyl-1-picrahydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging were highest after heating at 80°C for 1 h, and the total phenolic compound content showed a similar trend. As the hydrothermal treatment temperature and duration increased, the 6-gingerol content decreased and the 6-shogaol content generally increased. Based on sensory testing of ginger jeonggwa (with sugar syrup) prepared using hot water-treated ginger slices, the optimal hot water treatments were conducted at 70 and 80°C for 1 h, with no significant difference between these temperatures in terms of smell, taste, and texture. Therefore, hydrothermal treatment of ginger at 70-80°C for 1 h was a suitable to improve the functionality and antioxidant ability while maintaining the sensory quality. Therefore, this may be used in the production of processed ginger.

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Section: Introductionmentioning

confidence: 99%

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

Choi¹,

Lee²,

Kim³

et al. 2021

Korean J. Food Preserv.

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Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks

Crassina

Sudha

2014

J Food Sci Technol

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Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using microvisco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods. With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2°C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

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Comparison of Antioxidant and Functional Compounds in Korean Conventional and Chinese Seed Ginger (Zingiber officinale Roscoe) Following Steam Treatment

Kim,

Kim

et al. 2023

J. Fd Hyg. Safety

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Rheological Properties of Pound Cake with Ginger Powder

Cited by 9 publications

References 5 publications

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks

Comparison of Antioxidant and Functional Compounds in Korean Conventional and Chinese Seed Ginger (Zingiber officinale Roscoe) Following Steam Treatment

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