[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.1016/j.jgr.2013.12.002

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Gui, Ying (Department of Food Science and Technology, Kongju National University)
Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)

Publication Information

Journal of Ginseng Research / v.38, no.2, 2014 , pp. 146-153 More about this Journal

Abstract

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

Keywords

antioxidant activity; extrusion; Panax ginseng; physicochemical properties; white and red ginseng;

Citations & Related Records

Times Cited By KSCI : 12 (Citation Analysis)

Reference
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