JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf
Kim, Ki-Ppum; Kim, Kyoung-Hee; Yook, Hong-Sun;
  PDF(new window)
 Abstract
The purpose of this study was to evaluate the quality of madeleine added with different concentrations (0, 1, 3, 5, and 7%) of organic ginseng leaves. The study results found that the pH and moisture of madeleine with control were higher than those of the samples. On the other hand, specific gravity of madeleine was highest at 7% leaf content (1.04). The loss rate of madeleine was not significantly different among the samples. The Hunter L, a, and b values of crust decreased as the concentration of organic ginseng leaves increased. The Hunter L and a values of crumb decreased as the concentration of organic ginseng leaves increased, whereas b values of crumb increased. The hardness of madeleine increased after addition of organic ginseng leaves, whereas adhesiveness, chewiness, gumminess, and cohesiveness of madeleine decreased. 2,2'-Diphenyl-1-picrylhydrazyl radical scavenging activity of madeleine was significantly elevated with increasing content of organic ginseng leaves (P<0.05). In a sensory evaluation, healthy image and color were highest at 3% leaf content, whereas moistness, softness, and chewiness decreased as the concentration of organic ginseng leaves increased. The flavor and overall acceptability of madeleine added with 3% organic ginseng leaves were higher than those of both control and other samples. Therefore, the results suggest that 3% organic ginseng leaves addition to madeleine could be helpful for improving physical quality and taste.
 Keywords
organic ginseng leaf;sensory evaluation;texture analysis;DPPH radical scavenging activity;Hunter's color value;
 Language
Korean
 Cited by
 References
1.
Ha DC, Ryu GH. 2005. Chemical components of red, white and extruded root ginseng. J Korean Soc Food Sci Nutr 34: 247-254. crossref(new window)

2.
Kim SH. 2008. Physiological activity biotransformation of ginsenosides isolated from ginseng leaves. MS Thesis. Kyonggi University, Gyeonggi, Korea. p 1-5.

3.
Hwang EY, Choi SY. 2006. Quantitative analysis of phenolic compounds in different parts of Panax ginseng C.A. Meyer and its inhibitory effect on melanin biosynthesis. Korean J Med Crop Sci 14: 148-152.

4.
Yahara S, Matsuura K, Kasai R, Tanaka O. 1976. Saponins of buds and flowers of Panax ginseng C. A. Meyer. (1). Isolation of ginsenoside-Rd, -Re, and -Rg1. Chem Pharm Bull 24: 3212-3213. crossref(new window)

5.
Han JH, Park SJ, Ahn CN, Wee JJ, Kim KY, Park SH. 2004. Nutritional composition, ginsenoside content and fundermental safety evaluation with leaf and stem extract of Panax ginseng. J Korean Soc Food Sci Nutr 33: 778-784. crossref(new window)

6.
Cho SH. 1977. Saponins of Korean ginseng C.A. Meyer (Part II): The saponins of the ground part of ginseng. J Korean Agric Chem Soc 20: 142-146.

7.
Kim GH, Seong BJ, Kim SI, Han SH, Kim HH, Lee KS. 2011. Yield and quality characteristics of ginseng's first byproducts. Korean J Med Crop Sci 19: 313-318. crossref(new window)

8.
Lee SE, Lee SW, Bang JK, Yu YJ, Seong NS. 2004. Antioxidant activities of leaf, stem and root of Panax ginseng C. A. Meyer. Korean J Med Crop Sci 12: 237-242.

9.
Chang HK. 2003. Effect of processing methods on the saponin contents of Panax ginseng leaf-tea. Korean J Food & Nutr 16: 46-53.

10.
Lee KS, Kim GH, Seong BJ, Kim SI, Han SH, Lee SS, Song MR, Lee GH. 2013. Quality characteristics of Yakgwa added with ginseng fruit, leaf and root. J Korean Soc Food Sci Nutr 42: 1981-1987. crossref(new window)

11.
Kim D, Kim KH, Yook HS. 2014. Quality characteristics of cookies added with ginseng leaf. Korean J Food Cook Sci 30: 679-686. crossref(new window)

12.
Cheon SY, Kim KH, Yook HS. 2014. Quality characteristics of muffins added with ginseng leaf. Korean J Food Cook Sci 30: 333-339. crossref(new window)

13.
Jang JO. 2007. Quality properties of madeleine added with black bean chungkukjang flour. J East Asian Soc Diet Life 17: 840-845.

14.
Lim YT, Kim DH, Ahn JB, Choi SH, Han GP. 2012. Quality characteristics of madeleine with peach (Prunus persica L. Batsch) juice. Korean J Food & Nutr 25: 664-670. crossref(new window)

15.
AACC. 2000. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. p 10-15.

16.
Park SJ, Lee KS, An HL. 2007. Effects of dropwort powder on the quality of castella. J East Asian Soc Diet Life 17: 834-839.

17.
An HK, Hang GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicornia herbacea L.). Korean J Food Culture 25: 47-53.

18.
Oh HK, Shin MS, Lim HS. 2007. A study on the quality characteristics of the bread with Samultang. J Korean Soc Food Sci Nutr 36: 643-650. crossref(new window)

19.
Cho HS, Kim KH. 2013. Quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42: 1799-1804. crossref(new window)

20.
Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Sci 15: 395-400.

21.
Lee MA, Park ML, Byun GI. 2013. Quality characteristics of madeleine added with mulberry powder according to drying conditions. Korean J Culinary Res 19: 13-24.

22.
Chabot JF. 1979. Preparation of food science samples for SEM. In Studies of Food Microstructure. Scanning Electron Microscopy, Inc., Chicago, IL, USA. Vol III, p 279-286,298.

23.
Park SN, Choi SW, Boo YC. 1990. Effects of flavonoids of ginseng leaves on erythrocyte membranes against singlet oxygen caused damage. Korean J Ginseng Sci 14: 191-199.