• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1448-1453
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• 2012

Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1066-1075
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• 2017

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on sponge cake. The experimental groups consisted of 6% mixtures of five (Ed-confirm the number) kinds powders : S1 for Sagoonja-Tang powder, S2 for Panax ginseng, S3 for Poria cocos, Koidz, S4 for Atractylodes macrocephala, and S5 for Glycyrrhiza uralensis Fisch. The volume of sponge cake somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were control>S1>S3>S2>S4>S5. In the microbiological quality test, viable cell counts were high in control groups of sponge cake, and the numbers of viable cell for control sponge cake reached to $9{\times}10^7CFU/g$ on the 7th day of storage, and decreased to $2.5{\times}10^5CFU/g$ on the 10th day of storage. All sponge cakes added with ingredient's powder showed pretty low viable cell counts. Especially, the group S5 showed the lowest counts of $1.2{\times}10^2CFU/g$ on the 7th day of storing. In the texture analyses of sponge cake, All groups showed higher degree of hardness, gumminess and chewiness than SC. The antioxidative activity of the Sagoonja-Tang's ingredients was measured. The POV value measured was S5>S4>S3>S2 >S1>control in order of highest to lowest. In sensory test, the overall acceptability of sponge cake was from highest to lowest S3>SC S2>S1>S5>S4.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1039-1045
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• 2003

Functional healthy drinks were processed with freeze dried powders of ethanol extract from of defatted safflower (Carthamus tinctorious L.) seed cake and some useful components of the drinks were investigated. Yield of freeze dried powder was the highest as 8.42% when it extracted with 60% ethanol (60% EFDP). Each drink contained 0.02% of freeze dried powder and ranged 10.6∼13.8% of soluble solid, 2.90∼3.68 of pH, 0.10∼0.83% of titratable acidity. ‘L’ value of drink-I (DSD-I) was the highest as 94.82$\pm$2.45, ‘b’ and ‘a’ value of drink-V (DSD-V) was highest as 27.15-2.65 and 28.67$\pm$2.69, respectively. Major free sugars of drink were 6015.3∼7918.2 mg% of glucose and 1511.4∼2091.0 mg% of sucrose. The content of citric acid was the highest as 179.2∼981.3 mg%. The content of total phenol in 60% EFDP was 99.17 mg% and that of drink-II(DSD-II) and DSD-V was 307.84 mg% and 224.06 mg%, respectively. Total flavonoid was contained as 50.29 mg% in 80% ethanol extract (80% EFDP) and 125.20 mg% in DSD-V. N-[2-(5-hydroxy-1H-indol-3-yl) ethyl] ferulamide (serotonin-I) was determined as high as 18.81 ppm in 80% EFDP and ranged 2.42∼2.89 ppm in drinks. N-[2-(5-hydroxy-lH-indol-3yl)ethyl]-p-coumaramide (serotonin-II) was determined as 30.17 ppm in 80% EFDP and ranged 3.79∼4.59 ppm in drinks. Acacetin, flavonoid compound were 9.83 ppm in amyloglucosidase hydrosis + 60% ethanol extract (A + 60% EFDP) and ranged 0.98∼1.26 ppm in drinks. Electron donating ability (EDA, %) was measured and compared with 100 ppm BHA as chemical antioxidant. EDA was 93.97$\pm$2.21% in A+60% EFDP, 94.79$\pm$2.26% in DSD-I, 94.69$\pm$1.37% in DSD-II, and 93.83$\pm$1.49% in BHA. DSD-II added with hot water extract solution from Korean ginseng and safflower yellow pigment recorded the highest sensory score.