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http://dx.doi.org/10.3746/jkfn.2010.39.3.435

Effect of Ginseng Powder on Quality Characteristics of Instant Rice Cake (Baekseolgi)  

Kang, Ho-Jin (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University)
Kim, Seung-Hee (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University)
Kum, Jun-Seok (Korea Food Research Institute)
Lim, Jae-Kag (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.3, 2010 , pp. 435-442 More about this Journal
Abstract
This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.
Keywords
Baekseolgi; ginseng; microwave; quality; molecular press dehydration;
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Times Cited By KSCI : 23  (Citation Analysis)
Times Cited By SCOPUS : 1
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