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KMID : 1160620080130040299
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Preventive Nutrition and Food Science
2008 Volume.13 No. 4 p.299 ~ p.305
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Comparison of Physicochemical Properties of Extruded Ginseng Samples
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Ji Yan-Qing
Yang Hye-Jin
Tie Jin
Kim Mi-Hwan
Ryu Gi-Hyung
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Abstract
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This study compared the physicochemical properties of root hair of white ginseng (WG), root hair of tissue cultured mountain ginseng (MG), root hair of red ginseng (RG) and extruded ginseng samples. The comparison of crude ash and total sugar resulted insignificant differences between extruded and raw samples. MG had a higher content of crude ash, crude protein, amino acids and polyphenolic compound than WG and RG; the total sugar and reducing sugar were highest in RG. Crude fat and acidic polysaccharide in RG and WG were similar to and higher than MG. Crude saponin of treated samples WG1 (moisture content 25%, barrel temperature 110℃) and WG3 (moisture content 35%, barrel temperature 110℃) were 9.80% and 9.73%, respectively, which were the highest among ginseng samples. In conclusion, the extrusion process can be applied to red ginseng manufacturing, and some characteristics of MG were higher than in RG and WG.
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KEYWORD
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root hair of ginseng, extrusion process, physicochemical properties
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