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Color, Volatiles and Organoleptic Acceptability of Mixed Powders of Red Ginseng and Cheonggukjang  

Kwon Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Shin Jin-Ki (Department of Food Science & Technology, Kyungpook National University)
Moon Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
Chung Hun-Sik (Food and Bio-industry Research Institute, Kyungpook National University)
Jeong Yong-Jin (Department of Food Science & Technology, Keimyung University)
Lee Eun-Joo (Department of Animal Science, Iowa State University)
Ahn Dong-U. (Department of Animal Science, Iowa State University)
Publication Information
Food Science and Preservation / v.13, no.4, 2006 , pp. 483-489 More about this Journal
Abstract
Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were $75.56\sim85.50,\;1.90\sim6.30,\;and\;23.29\sim35.08$, respectively, while those of Cheonggukjang powders were $64.96\sim71.69,\;4.64\sim8.30,\;and\;30.45\sim36.50$, respectively. Volatile compounds were mainly composed of hexanal, $\beta-pinene$, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.
Keywords
red ginseng; Cheonggukjang; color; volatiles; organoleptic acceptability;
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Times Cited By KSCI : 7  (Citation Analysis)
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