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Quality and Sensory Characteristics of White Bread added with Various Ginseng Products  

Song, Mi-Ran (Geumsan Agricultural Development & Technology Center)
Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment. Station, CNARES)
Lee, Byeong-Chan (Department of Food Science and Technology, Chungnam National University)
Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.14, no.4, 2007 , pp. 369-377 More about this Journal
Abstract
This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.
Keywords
ginseng products; white bread; dough; farinogram; extensogram; amylogram; texture characteristics; sensory evaluation;
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Times Cited By KSCI : 7  (Citation Analysis)
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