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http://dx.doi.org/10.11002/kjfp.2013.20.1.76

Change in the Textural Properties of Fresh Ginseng after Its Immersion in a Calcium Carbonate Solution  

Choi, In-Hag (Department of Companion Animal and Animal Resources Science, Joongbu University)
Kim, Hak-Yoon (Faculty of Environmental Studies, Keimyung University)
Lee, Gee-Dong (Department of Food Science and Biotechnology, Joongbu University)
Publication Information
Food Science and Preservation / v.20, no.1, 2013 , pp. 76-80 More about this Journal
Abstract
This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.
Keywords
Ginseng root; calcium carbonate; vinegar; immersion; textural properties;
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Times Cited By KSCI : 2  (Citation Analysis)
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