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Quality Characteristics of Candy Products Added with Hot-Water Extracts of Korean Mountain Ginsengs  

Kim Jun-Han (Dept. of Food Nutrition, Sangju National University)
Kim Jong-Kuk (Dept. of Food Nutrition, Sangju National University)
Publication Information
Food Science and Preservation / v.12, no.4, 2005 , pp. 336-343 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of candy products added with hot-water extract of korean mountain ginsengs as the useful food materials. Water content of the products were $0.41{\sim}0.88\%$. Candy product with $5\%$ addition showed the highest content($87.5\%$) in Brix. pH ranges of the products were $5.50{\sim}5.56$. In terms of Hunters color value, L value was lower in $10\%$ candy product(56.40) than that of other products, while a and b value were increased in $10\%$ candy product. Sucrose was the major free sugar of candy products, and major organic acids were malic, tartaric and citric acid. Free amino acids were predominantly arginine, serine, aspartic acid and proline. The major minerals were K, Mn, Na and Mg. Antioxidant activity of candy products were about $64.28{\sim}70.88\%$ compared to $96.81\%$ of BHA(200 ppm). Result of sensory evaluation of $10\%$ candy products gained higher sensory score in overall acceptance, compared to the other products.
Keywords
Candy; Korean mountain ginsengs; color; antioxidant activity; sensory score;
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Times Cited By KSCI : 3  (Citation Analysis)
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