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http://dx.doi.org/10.9799/ksfan.2016.29.5.610

Effects of Fresh Ginseng Size and Shape on Quality of Black Ginseng  

Jin, Yan (Traditional Food Research Center, Korea Food Research Institute)
Kim, Kyung-Tack (Traditional Food Research Center, Korea Food Research Institute)
Lim, Tae-Gyu (Traditional Food Research Center, Korea Food Research Institute)
Jang, Mi (Traditional Food Research Center, Korea Food Research Institute)
Cho, Chang-Won (Traditional Food Research Center, Korea Food Research Institute)
Rhee, Young Kyoung (Traditional Food Research Center, Korea Food Research Institute)
Hong, Hee-Do (Traditional Food Research Center, Korea Food Research Institute)
Publication Information
The Korean Journal of Food And Nutrition / v.29, no.5, 2016 , pp. 610-617 More about this Journal
Abstract
Current study was performed to investigate the effect of morphological properties of black ginseng such as size and shape on the quality of black ginseng. The raw ginsengs were separated based on size (medium, large, and extra-large) and shape (straight ginseng, fibrous root ginseng). Subsequently, the raw ginsengs were steamed at $95^{\circ}C$ for 3 h and dried in the presence of heated air at $50^{\circ}C$ for 30 h. This process was repeated nine times for black ginseng production. The physiochemical properties such as the content of acidic polysaccharides, ginsenosides, and antioxidative activity were evaluated. Although minor difference in physiochemical properties such as acidic polysaccharide content in raw ginseng was observed, no statistical difference in the content of acidic polysaccharides, total phenols, and ginsenosides was observed during final black ginseng production based on size classification. The minor ginsenosides in fibrous root black ginseng, such as Rk3, Rh4, Rg3, Rk1, and Rg5 were higher in content than straight black ginseng. However, no correlation between the shape of ginseng and total phenol content and antioxidative activity was observed. Therefore, present results demonstrate that the difference in ginseng size in same-age and -production area does not affect the quality of black ginseng. Furthermore, difference in ginseng shape does not influence the overall quality of black ginseng. It is hypothesized that this study would be considered as supportive data for the production of high-quality black ginseng.
Keywords
Korean ginseng; morphological properties; black ginseng; physicochemical properties; antioxidant activity;
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Times Cited By KSCI : 6  (Citation Analysis)
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