• 한국식품조리과학회지
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• 제30권3호
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• pp.333-339
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• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• 한국식품영양학회지
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• 제30권6호
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• pp.1191-1198
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• 2017

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea's traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

• Journal of Ginseng Research
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• 제5권1호
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• pp.1-7
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• 1981

A study was designed to study the sorption characteristics of powder-type products of red ginseng such as red ginseng tea, red ginseng powder and spray 4ried powder of red ginseng extract The sorption rates and equilibrium moisture contents on these products were calculated at ova. a range of relative himidities and two different temperatures ($25^{\circ}C$ and 38$^{\circ}C$). Significant differences between these three products were found in water activities, sorption rates and the relationship between the ratio of %H2O/RH and moisture content The red ginseng tea required the most excessive drying to reach aw=0.4, followed by red ginseng power and spray dried powder of red ginseng extract Attempt was made to obtain equations which can predict sorption rate and moisture content of red ginseng products at given relative humidity and temperature after certain period of storage.

• 한국식품위생안전성학회지
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• 제11권1호
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• pp.51-55
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• 1996

As a preliminary experiment to investigate the effect of ozone sterelization on the ginseng powder, the changes of fatty acid composition and organic acid content and sensory properties in ginseng powder treated with ozone was investigated. Ginseng powder was treated with 0.5 ppm ozone for 24 hours and 48 hours, respectively. With increase in ozone treatment time, the content of crude lipid and increase. Contents of unsaturated fatty acid-linolenic acid, linoleic acid, and oleic acid, etc.-decreased with ozone treatment time, whereas saturated fatty acid or same number-stearic acid-increased odor, bitter taste, roasted taste and sweet taste were thiner with ozone treatment times, but pungent taste was thicker with those treatment. These changes of ordors and tastes of ginseng powder with ozone treatment were predicted by oxydation of lipids, flavor components and saponins.

• 한국식품조리과학회지
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• 제30권6호
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• Journal of Ginseng Research
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• 제6권2호
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• pp.143-148
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• 1982

This study was conducted to investigate to select the optimum condition for the sterilization of white ginseng powder. The powder heated at 100-121 $^{\circ}C$ for 1-30 minutes in a autoclave and irradiated at 2450 MHz microwave for 0.5-3.0 minutes was significantly changed in it's color density and become coagulated state, but their sterilizing effect on a general bacteria and 5. coli group were negligible. Meanwhile W- irradiation to the powder with thickness 1.5-10.5mm for 120 minutes was no changes in it's color. coagulated state and sterilizing effect, but 60Co-${\gamma}$ray irradiation at various dose with 0.1-2.0 Mrad was significant effect for sterilization and stability of the powder during the storage for 4 months at 25 $^{\circ}C$. The optimum dose of 60Co-${\gamma}$ ray irradiation was 0.5-0.7 Mrad.

• 한국식품조리과학회지
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• 제24권2호
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• pp.236-242
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• 2008

In this study, sponge cakes were prepared with 3, 6, 9, 12, and 15% red ginseng marc powder. The samples and a control were then compared in terms of quality characteristics, including batter viscosity and specific gravity, moisture content, water activity, volume index, weight, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of red ginseng marc powder in the formulation. The batter samples containing 0, 12, and 15% red ginseng marc powder had significantly higher viscosity than the other samples. Specific gravity of batter was not significantly different among the batter samples. The control group presented significantly higher moisture content as compared to the samples containing red ginseng marc powder samples. Water activity, volume index, and weight of all samples were not significantly different among the samples. In terms of crust color, lightness, redness, and yellowness of the crust samples decreased as the level of red ginseng marc powder content increased. For the crumb color, lightness and yellowness decreased, and redness increased, with increasing red ginseng marc powder content. Hardness, cohesiveness, gumminess, and springiness were not significantly different among the samples; however, the red ginseng marc powder samples had significantly higher chewiness than the control group. In the sensory evaluation, as the content of red ginseng marc powder increased, scores for color, flavor, softness, overall acceptability, moistness, and egg-flavor decreased, while scores for red ginseng taste, bitterness, astringency, and off-flavor incresed. Overall, the 3 and 6% red ginseng marc powder samples obtained fairly good sensory scores. In conclusion, the results indicate that adding $3{\sim}6%$ red ginseng marc powder to sponge cake is optimal, providing good physiological properties as well as reasonably high overall consumer acceptability.

• 한국산학기술학회논문지
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• 제11권11호
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• pp.4404-4410
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• 2010

본 연구의 목적은 홍삼 분말(0, 5, 10 %), 물(12, 16, 20 %), 설탕(4, 8, 12 %)의 첨가량을 달리하여 최적의 배합비를 찾기위하여 실시하였다. 인절미 제조에 있어서 수분 첨가량이 증가할수록 생균수는 증가하였다. 홍삼가루 첨가에 따른 생균수는 5% 첨가군에서는 유의적인 차이가 없었지만 10% 첨가군에서는 생균수가 감소하였다. 홍삼 첨가량에 따른 굳기의 변화는 홍삼 무첨가군은 수분첨가량 20%를 제외한 실험군에서 24 hr이후에 급격한 증가를 나타내었다. 그러나 홍삼 5% 첨가군에서는 수분 및 설탕 첨가량에 상관없이 굳기의 변화가 거의 나타나지 않았다. 또한 홍삼 10% 첨가군에서도 수분 첨가량 12% 이외에는 굳기의 변화가 거의 나타나지 않았다. 관능검사에서 홍삼 첨가 10%군은 홍삼 특유의 향미와 맛이 너무 강한 것으로 나타났으나, 홍삼 첨가 5%군은 향, 맛, 색이 적당한 것으로 나타났다. 생균수 측정, 조직감 측정과 관능검사의 결과에서 홍삼인절미의 최적의 배합비는 찹쌀가루에 대해 홍삼가루, 수분, 설탕이 각각 5, 16, 8%로 나타났으며 홍삼가루 첨가는 인절미의 저장성 향상효과가 있었다.

• The Korean Journal of Physiology
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• 제3권1호
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• pp.45-49
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• 1969

The effects of water extracts and powder of Korean ginseng on the division of Saccharomyces cerevisiae were studied. 1. The addition of several doses of water extracts and powder of ginseng to the yeast medium of Moyer and Coghill showed various promoted division of Saccharomyces. 2. The optimal dose of ginseng on tile division of Saccharomyces (0.08% dry ginseng medium solution per $10\;cells/mm^3$) could be recognized. 3. On the culture for 24 hours at $18^{\circ}C$, the cell number of control group was $13.25{\times}10^3\;cells/mm^3$ and that of the optimal dose group of water extracts of ginseng was $23.20{\times}10^3\;cells/mm^3$. On the culture, for 24 hours at $25^{\circ}C$, the cell number of control group was $16.85{\times}10^3\;cells/mm^3$ and that of the optimal dose group was $30.20{\times}10^3\;cells/mm^3$. The increasing rate of cell divison by the ginseng was about twice than that of control group. The optimal dose treatment of ginseng at $18^{\circ}C$ was more effective than control group at $25^{\circ}C$. 4. On the culture for 24 hours at $18^{\circ}C$, the increasing rate of water extracts of ginseng was 75.1%, and the rate of ginseng powder was 7.6%. On the culture for 24 hours at $25^{\circ}C$, the rate of water extracts of ginseng was 79.8%, and the rate of ginseng powder was 57.2%. Therefore water extracts of ginseng was more effective than ginseng powder of same dry weight, and the promoted effect of ginseng powder at $25^{\circ}C$ was more effective than at $18^{\circ}C$.

• 한국조리학회지
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• 제17권1호
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• pp.171-183
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• 2011

본 연구는 홍삼분말을 쿠키에 첨가하여 품질특성에 미치는 영향 및 제조적성을 알아보고자 하였다. 일반 성분은 우리 밀보다 홍삼분말이 낮은 결과를 보였으며 우리 밀에 홍삼분말을 첨가한 경우 수분은 유의적 차이가 없었고 WRC, AWRC는 유의적으로 증가하였다. 제조 및 품질 특성은 두께와 퍼짐성은 유의적 차이가 없었고 직경은 대조구가 가장 크며 우리 밀 홍삼 분말 쿠키는 차이가 없었다. L, b 값은 유의적으로 감소하는 경향을 보였고, a값은 유의적으로 증가하였다. 즉, 홍삼분말 첨가 시 외부색상은 첨가량 증가에 따라 어두워지는 경향을 보였다. 관능 특성은 부피, crust, top grain, 모든 부분에서 대조구가 가장 좋게 나타났고 부피는 6% 첨가구가 가장 좋은 결과를 보였으며 첨가 구간 유의적 차이는 없었다. 전체적으로 대조구와 우리 밀에 홍삼분말을 첨가한 경우 12%까지 제품으로 최적 첨가량으로 보아진다.