Food Science and Preservation (한국식품저장유통학회지)
- Volume 2 Issue 1
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- Pages.163-171
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- 1995
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Organoleptic Quality of White Ginseng Powder as Influenced by Different Conditions of Decontamination and Storage
백삼분말의 살균 및 저장조건에 따른 관능적 품질 특성
Abstract
Organoleptic qualities were evaluated putting emphasis on flavor and color of white ginseng powders which were treated with ethylene oxide(EO) and gamma radiation(5, 10kGy) for microbial decontaminations. Immediately after treatments, there was no significant changes in the overall flavor and color of the samples between the nontreated control and both treatments. The color of even airtight-packaged samples, however, was changed(p<0.05) after 7 months of storage at 30
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