Browse > Article
http://dx.doi.org/10.3746/jkfn.2005.34.2.306

Properties of Extracts from Extruded Root and White Ginseng at Different Conditions  

Kim, Bong-Soo (공주대학교 식품공학과)
Ryu, Gi-Hyung (공주대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.2, 2005 , pp. 306-310 More about this Journal
Abstract
The comparison in release rate constant and properties of extracts from extruded raw ginseng and extruded white ginseng was conducted to apply extrusion process for manufacturing of released ginseng tea bag. Dry raw ginseng and white ginseng powder were extruded at 20∼30% moisture content and 200∼300 rpm by using an experimental twin-screw extruder. Browness and redness (both indicated the releasing of saponin and ginsenosides) were increased with the increase in the screw speed and the decrease of moisture content. Crude saponin and water solubility index (WSI) of both ginseng also share the same behaviour against the level of screw speed and moisture content, as well as browness and redness. The particle size effects of extruded raw ginseng at 20% and 28% moisture content on absorbance of released extract at 260 up to 560 nm, WSI, and water absorption index were determined. While particle size decreased from 800∼1000 nm to 200∼500 nm, absorbance and WSI are decreased. Absorbance and WSI shown increasing level while moisture content was decreased. In conclusion, the formation of pores by expansion and disruption of cell wall in extrusion cooking were obviously responsible to increase the amount of released extract of extruded ginseng and its WSI as well. The extrusion process turns out be the efficient process for manufacturing of commercial ginseng tea product than those of other thermal processes.
Keywords
extrusion process; raw ginseng; white ginseng; release rate constant; ginseng tea;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Korea Ginseng & Tobacco Research Institute. 1994. Korean ginseng: Chap. 5 Process of ginseng. Korea Ginseng & Tobacco Research Institute. p 43-62
2 The Society for Korean Ginseng. 1995. Understanding of Korean Ginseng. The Society for Korean Ginseng, Seoul. p 35-54
3 Ryu GH, Remon JP. 2004. Extraction yield of extruded ginseng and granulation of its extracts by cold extrusionspheronization. J Korean Soc Food Sci Nutr 33: 899-904   DOI   ScienceOn
4 Kim DS. 2004. Effect of extrusion condition on release of ingredients in normal and high-amylose cornstarch extrudates. MS Thesis. Kongju National University, Yesan
5 Ha DC, Lee JW, Do JH, Park CK, Ryu GH. 2004. Drying rate and physicochemical characteristics of dried ginseng root at different temperature. J Korean Soc Food Sci Nutr 33: 741-746   DOI   ScienceOn
6 Colonna P, Tayeb J, Mercier C. 1989. Extrusion cooking of starch and starchy products. In Extrusion Cooking. AACC, St. Paul, Minnesota. p 275-290
7 Korea Food & Drug Administration. 2002. Food Code. Seoul, Korea. p 428
8 Esteve MJ, Frigola A, Martorell L, Rodrigo C. 1999. Kinetics of green asparagus ascorbic acid heated in a high-temperature themoresistometer. Z Lebem Unters Forsch 208: 144-147   DOI
9 Hwang JK, Kim CT, Hong SI, Kim CJ. 1994. Solubilization of plant cell walls by extrusion. J Korean Soc Food Nutr 23: 358-370
10 Ryu GH, Lee JW. 2003. Development of extrusion process on red ginseng from raw ginseng and its products. Final Report of Venture Research. Ministry of Health and Welfare, Seoul
11 AACC. 1997. American Association of Cereal Chemists Approved Methods 44-19. American Association of Cereal Chemists, St. Paul, Minnesota
12 Chang DI, Chang KS. 2001. Development of a process for manufacturing the best quality red ginseng. Final Report of ARPC. p 170-178
13 Anderson RA, Conway HF, Pfeifer VF, Griff EL. 1969. Gelatinization of corn grit by roll and extrusion cooking. Cereal Sci Today 14: 11-12
14 Elliott RJ. Learning SAS in the Computer Lab. University of Utah, Utah
15 Meuser F, Van Lengerich B, Kohler F. 1989. Technological aspects regarding specific changes to the characteristic properties of extrudates by HTST extrusion cooking. In Physical Properties of Foods. Elsevier Applied Science Pub., London. p 35-53