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The Quality Properties of Hongsamdasik with Added Red Ginseng Powder  

Lee, Mi-Young (Dept. of Food Science and Nutrition, Jangan College)
Kim, Hyun-Oh (Dept. of Food Science and Nutrition, Jangan College)
Publication Information
The Korean Journal of Food And Nutrition / v.21, no.3, 2008 , pp. 283-287 More about this Journal
Abstract
The principal objective of this study was to assess the quality characteristics of Hongsamdasik prepared with the addition of red ginseng powder(0%, 2%, 4%, 6%, 8%). The moisture content of Hongsamdasik did not significantly differ between the added red ginseng powder group and control group. The following Hunter color values are not part of the sensory evaluation testing in the results obtained with Hongsamdasik, decreased, whereas the a and b values increased with increasing amounts of added red ginseng powder. The bitter taste was evaluated as improving with increased amounts of red ginseng powder. Hongsamdasik with 2% red ginseng powder had the highest acceptability value. On our mechanical evaluation, the hardness recording, which increased from the control value with increased amounts of red ginseng powder, and significantly so(p<0.05). In conclusion, the Hongsamdasik with up to $2{\sim}4%$ added red ginseng powder would be a useful method for the production of Dasik with its traditional high quality.
Keywords
Hongsamdasik; red ginseng powder; texture; water content;
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Times Cited By KSCI : 6  (Citation Analysis)
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