• Korean journal of food and cookery science
• /
• v.22 no.2 s.92
• /
• pp.105-110
• /
• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.