• Journal of Dairy Science and Biotechnology
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• v.37 no.1
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• pp.57-68
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• 2019

The effects of yogurt supplementation with enzyme-bioconverted ginseng (EBG), ascorbic acid, and yeast extract on the bacterial counts of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12 were investigated to develop healthy yogurts with high probiotic counts during storage. In addition, the colors and viscosities of the yogurts were determined. EBG, ascorbic acid, and yeast extract did not affect S. thermophilus counts. EBG and ascorbic acid enhanced the viabilities of L. acidophilus LA-5 and Bifidobacterium BB-12 during storage. Yeast extract improved growth of L. acidophilus LA-5 and Bifidobacterium BB-12 during fermentation. EBG turned the yogurt into brown color. We conclude that supplementation of yogurt with EBG, ascorbic acid, and yeast extract may enhance its health-promoting functions by increasing the viability of probiotics, which can thus promote consumption of the yogurt.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.257-275
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• 1984

Enzymatic browning is considered desirable in tea and tobacco processing but undesirable in many fruits processing at the present time. It is necessary to understand the nature of the enzyme, phenoloxidase, in order to control browning reactions, and extend its effects to formation of browning products as antioxidants in ginseng. Ginseng exhibits antioxidant activity when incorporated with turkey dark meat patties. The activity in red ginseng showed about two times stronger than white ginseng. One of the phenolic antioxidants from fresh, white and reprocessed white ginseng was identified as phenol 2.6 Bis(1.1 dimethyl ethyl) 4-methyl among several unknown compounds by GC/mass spectrometer. In red ginseng, no phenol 2.6 Bis (1.1 dimethyl ethyl) 4-methyl was detected, the compound may be polymerized by phenoloxidase and form some higher molecular compounds which may possess high antioxidant activity. Phenoloxidase isozymes in fresh Korean ginseng (panax ginseng C.A. Meyer) were extracted with phosphate buffer at pH 7.3. The isozymes were purified through ammonium sulfate fractionation, dialysis and chromatography on a DEAE-cellulose column. Two groups of phenoloxidase were shown to be present, one in the floating agglomerated group and the other in the precipitate. group from the 0.85 saturation ammonium sulfate. The DEAE-cellulose column chromatography, the phenoloxidase isozyme present in the precipitate appears as the first peak (I), and that in the agglomerate in the second peak (II). Isozyme I showed higher activity with catechin and catechal, and isozyme II showed higher activity with p-cresol. The isozyme showed two optimum pH activity one at pH 4.5 and the other at 8.5 with catechin as substrate. Korean ginseng phenoloxidase has high heat stability. When heated at $75^{\circ}C$ for 2 hours, its activity remained $90\%\;and\;80\%$ on phenoloxidase I and II respectively. Phenoloxidase I was most active on (+) catechin followed by p-cresal, catechol and epicatechin. Phenoloxidase II was most active on p-cresal followed by (+) catechin, catechol, p-coumanic acid and epicatechin. Sodium bisulfite, sodium cyanide, ascorbic acid glutachion in the oxidized form, sodium diethyl dithiocarbomate and ethylendiamine tetra acetate (EDTA) acted as inhibitors. Red ginseng color development was initiated by phenoloxidase and finished by a followed sun drying process. The antiaging activity of ginseng may be initiated by the antioxidant in the ginseng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1050-1057
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• 2015

This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not significantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1151-1157
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• 2012

This study was conducted to investigate methods of increasing raw ginseng consumption. To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground raw ginseng (GRG) or extracts of red ginseng (RGE). Sensory quality, textural properties, and changes in the ginsenoside and free amino acid composition of the Insambob then were investigated. Insambob containg 50% RGE had the best color, flavor and texture, but that containing 10% GRG had the best taste and overall acceptability. The hardness and adhesiveness were highest for containing 10% GRG and decreased as the amount of ginseng added increased. However, the hardness increased, while the adhesiveness of Insambob containg RGE decreased significantly as the amount added increased. Moreover, the ginsenoside composition changed upon addition of ginseng, with the levels of ginsenoside-Rb1, -Rb2, -Rb3, -Rc, -Re, -Rd, -Rg1, and -Rf decreasing and ginsenoside-Rh2, -Rh1, and -Rg3 newly appearing. Finally, the total free amino acid contents of Insambob increased upon addition of MRG, GRG and RGE.

• Journal of Ginseng Research
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• v.25 no.3
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• pp.122-126
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• 2001

Fresh ginseng was washed with water and packaged individually in a soft film bag (ONY/LDPE/L-LDPE;200${\times}$300mm, 90$\mu\textrm{m}$), then stored at 25$^{\circ}C$, 10$^{\circ}C$, or 4$^{\circ}C$ to investigate quality and weight changes of the packaged fresh ginseng according to its storage time. Softening was the major phenomenon which influenced on the quality of the packaged fresh ginseng while spoilage and color-change were relatively minor phenomena. There were very good correlations not only between the quality change rate constant and the storage temperature but between the weight change rate constant and the storage temperature. This result suggests that the shelf-life and the weight loss of the packaged fresh ginseng being store at low temperature can be estimated by an accelaerated sotrage test.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.683-694
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• 2018

The ginseng extract was dried and added forming agents using lactose, glucose and arabic gum to enhance convenience and consumer acceptability. As the addition of lactose increased, the absorption of ginseng granule decreased and the solubility tended to increase as the amount of glucose added decreased. The amount of solubilized saponin from the ginseng granules was affected more by the addition amount of ginseng concentrate than by the kind and amount of the forming agents added. Absorption and solubility tended to increase with increasing amount of arabic gum, and there was no significant difference in color change(p<0.05). The optimal mixing ratio of ginseng granules according to addition of forming agents was 10% of ginseng concentrate, 80% of lactose, 5% of glucose and 5% of arabic gum.

• Journal of Korean Society of Forest Science
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• v.102 no.3
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• pp.338-344
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• 2013

The study was conducted to set up the criteria of judgement that could be utilized for cultivated wild ginseng, easy and well-defined for consumers to understand. For the purpose, the study examined consumers' perception and valuation on each attribute of cultivated wild ginseng that was related to the product quality through a choice experiment. Attributes used in the experiment were based on exterior characteristics of cultivated wild ginseng including ages, planting methods, external dimension, length of fibrous roots, and hue and color. Residents in Seoul and Gyeonggi Province were interviewed and a total of 173 questionnaires were acquired for the analysis. According to the result, respondents valued the highest score on ginseng grown by direct sowing, while they valued rather lower scores on ginseng's external dimension. In general, the hypothetical model was shown to exist within the stable range.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.38-45
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• 1982

To determine the optimum light intensity for growth of ginseng plants, change of temperature, moisture content in son, occurrence alternaria blight, defoliation rate, chlorophyll contents, and growth of shoots and roots were investigated under different light intensity such as 5%, 10%, 20% and 30% light transmittance rare(L.T.R.). The results obtained were as follows. 1. Maximum temperature under the shading was increased as the increase of light intensity, whereas soil moisture content decreased 2. As the increase of light intensity, stem and Peduncle length, leaf area, and chlorophyll contents decreased significantly but length and width of the leaf was not significant, while stem diameter, special leaf weight and chlorophyll a/chl. b ratio increased 3. Stem color was shown dark purp!e as the increase of light intensity. 4. Photosynthesis during the day was highest at 9 A.M. and decreased as time passed in all plots. The means of photouynthesis during the day showed in the order of 20%, 10%, 30%, 5% L.T.R., and optimum light intensity for highest photosxthesis was 18.4% L.T.R. by theoritical equation. 5. It was showed a tendency that alternaria leaf blight of ginseng plants was increased as the increase of light intensity. 6. Defoliation rate of ginseng plants was increased as the increase of light intensity, especially all plants were defoliated by late June without shading. 7. Yield percentage of the rear line was increased as the increase of light intensity. Root weight per plant showed in the order of 20%, 10%, 30%, 5% L.T.R., and optimum light intensity for the best yield was 18.5% L.T.R. by theeritical equation.

• Korean Journal of Plant Resources
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• v.17 no.2
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• pp.116-121
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• 2004

Panax ginseng discarded and lower than 4th grade is caused by red skin disease showing red color skin in ginseng. This kind of red skin ginseng is found a lot in Panax ginseng rather than Panax quinquefolium, and it is considered that red skin disease might be caused by gene. Therefore, this study was carried out to detect genes resistant to red skin disease using RT-PCR. RNA was extracted from three years old ginseng root of both red skin and normal portion in the same root. After RNA extraction, PCR amplification was performed from cDNA using many random primers. As a result, specific band for red skin was found. It is considered that the gene forming band has possibility to be related with red skin disease, and this gene should be decided if it's related with red skin disease. If that gene is related with red skin disease, it will be used for transformation to foster for resistance to red skin disease as well as for selection marker. Bowever, if it's not related with red skin disease, more primers should be used to find gene related with red skin disease.

• Journal of Ginseng Research
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• v.16 no.2
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• pp.111-123
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• 1992

Drying characteristic data for peeled ginseng were obtained to determine dominant drying factors and fitted with five selected drying models and an empirical model. Among air temperature, relative humidity and diameter of ginseng root, drying air temperature was found to be the most influencing factor on drying rate. Drying velocity appeared faster as the drying temperature increased but its effect was less at high temperature than at low temperature. Quality change during the drying process did not occur except when relative humidity was 75fb. At high relative humidity, skin color of ginseng was turned to light brown. Approximate-Diffusion and the Empirical model for drying were in a good agreement with experimental data. The models are as follows; $.$ Approximate-Diffusion model MR = A$.$exe(-k$.$1) A = 1.72 + 0.407 In(D) - 0.0000963T3 - 0.358 In(RH) + 0.0000945 RH2 B= 1.01 + 0.0195RH - 0.O0518D2 + 0.0708 In(T) - 0.492 In(RHI-D.0000933RH2$.$Empirical model MR= Cl + Cs$.$In(t) Cl= 1.14+0.382 In(D)-0.00008477a-0.139 In(RH)+0.0000664RH2 Cs=0.440-0.0224 In(D)-0.193 In(T)+0.0000464T2-0.00000771RH2