• Title, Summary, Keyword: ginseng powder

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Quality Characteristics of White pan bread with Led Ginseng powder (홍삼 분말을 첨가한 식빵의 품질특성)

  • Song, Seung-Heon;Shin, Gil-Man
    • Journal of the Korean Society of Food Culture
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    • v.31 no.3
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    • pp.220-225
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    • 2016
  • This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

Quality Characteristics of Ginseng Powder using Molecular Press Dehydration Method (분자 압축 탈수방법을 이용한 인삼분말의 품질특성)

  • Lee, H.S.;Kwon, K.H.;Jeong, J.W.
    • Journal of Biosystems Engineering
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    • v.34 no.3
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    • pp.155-160
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    • 2009
  • This study was attempted to quality characteristics of ginseng powder using molecular press dehydration(MD) method. Ginseng powder was dried using maltodextrin as dehydrating agents, and the quality of the ginseng powder was compared with that of freeze-drying and hot air-drying samples in terms of colors, moisture contents and grain size. The colors of ginseng powder using MD-drying and freeze-drying was better than hot air-dried ginseng powder. The moisture contents of ginseng powder using MD-drying was 9.49%, while freeze-drying was 4.14% and hot air-drying 11.71% after 72ball mill times. The grain size of ginseng powder using MD-drying and freeze-drying was better than hot air-drying ginseng powder. These results suggest that drying of ginseng powder using molecular press dehydration method is very efficient, because minimal cell destruction may be achieved.

Effect of Alcohol Treatment on Growth of Microorganisms Contaminated in Ginseng Powders (알콜처리가 인삼분말에 오염된 미생물의 성장에 미치는 영향)

  • 곽이성;장진규;주종재
    • Journal of Food Hygiene and Safety
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    • v.12 no.3
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    • pp.205-209
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    • 1997
  • Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be cosidered as an effective means for decontaminating microorganisms in ginseng powder.

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Quality Characteristics of Noodles with Red Ginseng Powder Added (홍삼분말 첨가량에 따른 국수의 품질특성)

  • Kim, Eun-Mi;Park, Hee-Kyung
    • Culinary science and hospitality research
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    • v.14 no.1
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    • pp.170-180
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    • 2008
  • This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

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Physicochemical and Sensory Characteristics of Pumpkin Cookies Using Ginseng Powder (인삼을 첨가한 호박쿠키의 이화학적 및 관능적 특성)

  • Park, Ji-Hyun;Kim, Hae-Young
    • Korean journal of food and cookery science
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    • v.22 no.6
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    • pp.855-863
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    • 2006
  • The purpose of this study was to provide the basic information on the functional cookies with pumpkin and ginseng powder. Pumpkin cookies with ginseng powder were prepared at various additions adding (0 g, 3 g, 6 g, 9 g). With increasing As the addition of ginseng powder additionincreased, there were significant decrease in the water contents and crude protein were significantly decreased (p<0.05). The spread factor and Hunter color's L, a, and b values in th dough and cookies were significantly decreased with increasing as the addition level of ginseng powder content was increased(p<0.05). Hardness measured using rheometer and onset, peak, and closing temperatures and gelatinization enthalpy using DSC showed significantly the higher values with increasing more additions of ginseng powder content. In sensory evaluation, surface cracking, and pumpkin flavor were decreased with lower levels of ginseng powder. Ginseng flavor and hardness were increased with lower levels of ginseng powder Overall desirability of cookies with addition of 3 g added ginseng powder was the highest of the four samplesproduction. Surface crakcracking washadhighly positively correlated with spread factor, a (redness) (p<0.01)and but negatively correlated with carbohydrate content (p<0.05). Ginseng aroma showed negative correlation to the water contents, crude protein, spread factor, and Hunter's a (redness) and b (yellowness) values (p<0.05).

The Quality Properties of Hongsamdasik with Added Red Ginseng Powder (홍삼가루를 첨가한 홍삼다식의 품질 특성)

  • Lee, Mi-Young;Kim, Hyun-Oh
    • The Korean Journal of Food And Nutrition
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    • v.21 no.3
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    • pp.283-287
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    • 2008
  • The principal objective of this study was to assess the quality characteristics of Hongsamdasik prepared with the addition of red ginseng powder(0%, 2%, 4%, 6%, 8%). The moisture content of Hongsamdasik did not significantly differ between the added red ginseng powder group and control group. The following Hunter color values are not part of the sensory evaluation testing in the results obtained with Hongsamdasik, decreased, whereas the a and b values increased with increasing amounts of added red ginseng powder. The bitter taste was evaluated as improving with increased amounts of red ginseng powder. Hongsamdasik with 2% red ginseng powder had the highest acceptability value. On our mechanical evaluation, the hardness recording, which increased from the control value with increased amounts of red ginseng powder, and significantly so(p<0.05). In conclusion, the Hongsamdasik with up to $2{\sim}4%$ added red ginseng powder would be a useful method for the production of Dasik with its traditional high quality.

Effect of Ozone Treatment on Growth of Microorganisms Contaminated Ginseng Powders (오존처리가 인삼분말에 오염시킨 미생물의 생육에 미치는 영향)

  • 곽이성;노길봉;장진규;최강주
    • Journal of Food Hygiene and Safety
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    • v.10 no.1
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    • pp.45-51
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    • 1995
  • Ozone treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain was isolated form ginseng powder contaminated. The strain designated as GT4, was identified as Escherichia coli species by IMVIC test method. Ozone inhibited strongly total bacteria and coliforms in ginseng powder(initial concentration 103/g) at 0.35 ppm. High ozone concentration reduced death time of the total bacteria in ginseng powder. However, ozone treatment caused significant degradation in saponins of ginseng powder. Ozone treatment also caused a increase in Hunter's color L value and decrease in a and b values of ginseng powder.

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The Effect of Red Ginseng Powder on Quality of Dasik (홍삼분말을 활용한 다식제조에 관한 연구)

  • Yun, Geun-Young;Kim, Myoung-Ae
    • Journal of the Korean Society of Food Culture
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    • v.21 no.3
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    • pp.325-329
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    • 2006
  • This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.

Quality Characteristics of Sponge Cake Prepared with Red Ginseng Marc Powder (홍삼박 분말을 대체한 스폰지 케이크의 품질 특성)

  • Park, Young-Rye;Han, In-Jun;Kim, Mun-Yong;Choi, Seong-Hee;Shin, Dong-Won;Chun, Soon-Sil
    • Korean journal of food and cookery science
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    • v.24 no.2
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    • pp.236-242
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    • 2008
  • In this study, sponge cakes were prepared with 3, 6, 9, 12, and 15% red ginseng marc powder. The samples and a control were then compared in terms of quality characteristics, including batter viscosity and specific gravity, moisture content, water activity, volume index, weight, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of red ginseng marc powder in the formulation. The batter samples containing 0, 12, and 15% red ginseng marc powder had significantly higher viscosity than the other samples. Specific gravity of batter was not significantly different among the batter samples. The control group presented significantly higher moisture content as compared to the samples containing red ginseng marc powder samples. Water activity, volume index, and weight of all samples were not significantly different among the samples. In terms of crust color, lightness, redness, and yellowness of the crust samples decreased as the level of red ginseng marc powder content increased. For the crumb color, lightness and yellowness decreased, and redness increased, with increasing red ginseng marc powder content. Hardness, cohesiveness, gumminess, and springiness were not significantly different among the samples; however, the red ginseng marc powder samples had significantly higher chewiness than the control group. In the sensory evaluation, as the content of red ginseng marc powder increased, scores for color, flavor, softness, overall acceptability, moistness, and egg-flavor decreased, while scores for red ginseng taste, bitterness, astringency, and off-flavor incresed. Overall, the 3 and 6% red ginseng marc powder samples obtained fairly good sensory scores. In conclusion, the results indicate that adding $3{\sim}6%$ red ginseng marc powder to sponge cake is optimal, providing good physiological properties as well as reasonably high overall consumer acceptability.

Quality Characteristics of Yackwa with Red Ginseng Marc Powder (홍삼박 분말을 첨가한 약과의 품질 특성)

  • Zang, Ok-Hee;Park, Jihyun;Kim, Sun-Hee;Lee, Sun-Yung;Moon, BoKyung
    • Korean journal of food and cookery science
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    • v.30 no.6
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    • pp.800-805
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    • 2014
  • The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The $a^*$ value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the $L^*$-and $b^*$-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.