Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Physicochemical Properties of Extruded Ginseng Samples

  • Ji, Yan-Qing (Department of Food Science and Technology, Kongju National University) ;
  • Yang, Hye-Jin (Department of Food Science and Technology, Kongju National University) ;
  • Tie, Jin (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Mi-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • Published : 2008.12.31
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Abstract

This study compared the physicochemical properties of root hair of white ginseng (WG), root hair of tissue cultured mountain ginseng (MG), root hair of red ginseng (RG) and extruded ginseng samples. The comparison of crude ash and total sugar resulted insignificant differences between extruded and raw samples. MG had a higher content of crude ash, crude protein, amino acids and polyphenolic compound than WG and RG; the total sugar and reducing sugar were highest in RG. Crude fat and acidic polysaccharide in RG and WG were similar to and higher than MG. Crude saponin of treated samples WG1 (moisture content 25%, barrel temperature $110^{\circ}C$) and WG3 (moisture content 35%, barrel temperature $110^{\circ}C$) were 9.80% and 9.73%, respectively, which were the highest among ginseng samples. In conclusion, the extrusion process can be applied to red ginseng manufacturing, and some characteristics of MG were higher than in RG and WG.

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References

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