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http://dx.doi.org/10.3746/jfn.2008.13.4.299

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)
Publication Information
Preventive Nutrition and Food Science / v.13, no.4, 2008 , pp. 299-305 More about this Journal
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.
Keywords
root hair of ginseng; extrusion process; physicochemical properties;
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Times Cited By KSCI : 7  (Citation Analysis)
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