Quality Characteristics of Candy Products Added with Hot-Water Extracts of Korean Mountain Ginsengs

장뇌삼 열수추출액 함유 캔디제품의 품질특성

  • Kim Jun-Han (Dept. of Food Nutrition, Sangju National University) ;
  • Kim Jong-Kuk (Dept. of Food Nutrition, Sangju National University)
  • 김준한 (상주대학교 식품영양학과) ;
  • 김종국 (상주대학교 식품영양학과)
  • Published : 2005.08.01

Abstract

This study was conducted to investigate the quality characteristics of candy products added with hot-water extract of korean mountain ginsengs as the useful food materials. Water content of the products were $0.41{\sim}0.88\%$. Candy product with $5\%$ addition showed the highest content($87.5\%$) in Brix. pH ranges of the products were $5.50{\sim}5.56$. In terms of Hunters color value, L value was lower in $10\%$ candy product(56.40) than that of other products, while a and b value were increased in $10\%$ candy product. Sucrose was the major free sugar of candy products, and major organic acids were malic, tartaric and citric acid. Free amino acids were predominantly arginine, serine, aspartic acid and proline. The major minerals were K, Mn, Na and Mg. Antioxidant activity of candy products were about $64.28{\sim}70.88\%$ compared to $96.81\%$ of BHA(200 ppm). Result of sensory evaluation of $10\%$ candy products gained higher sensory score in overall acceptance, compared to the other products.

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