Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of White Bread with Red Ginseng Marc Powder

홍삼박 분말을 첨가한 식빵의 품질 특성

  • Han, In-Jun (Dept. of Food and Nutrition, Sunchon National University) ;
  • Kim, Rae-Young (Dept. of Food and Nutrition, Sunchon National University) ;
  • Kim, Young-Man (Dept. of Food and Nutrition, Dongeui University) ;
  • Ahn, Chang-Bum (Division of Food Technology and Nutrition, Chonnam National University) ;
  • Kim, Du-Woon (Division of Food Technology and Nutrition, Chonnam National University) ;
  • Park, Kyong-Tae (Dept. of Hotel and Culinary Arts and Nutrition, Kaya University) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
  • 한인준 (순천대학교 식품영양학과) ;
  • 김래영 (순천대학교 식품영양학과) ;
  • 김영만 (동의대학교 식품영양학과) ;
  • 안창범 (전남대학교 식품공학영양학부) ;
  • 김두운 (전남대학교 식품공학영양학부) ;
  • 박경태 (가야대학교 호텔조리영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Published : 2007.04.30
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Abstract

Red ginseng has been considered as a functional food, with much researches on the prevention of cancer, hypertension, arteriosclerosis and constipation having been conducted. In this study, white bread, with the addition of 1, 2, 3, 4 or 5% red ginseng marc powder was measured for its moisture content, volume, height, color, and texture, and sensory analysis was also conducted. The moisture content increased with increasing red ginseng marc powder content. The volume and height of the bread were decreased with increasing red ginseng marc powder content. The crust color, lightness, yellowness and redness all decreased with increasing red ginseng marc powder content. Both the crumb color, and lightness decreased, but the yellowness and redness increased writh increasing red ginseng marc powder content. In the consumer acceptability test, the white bread with a 2% red ginseng marc powder content was shown to have the most favorable quality characteristics.

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