|
KMID : 1160620130180040234
|
|
Preventive Nutrition and Food Science
2013 Volume.18 No. 4 p.234 ~ p.241
|
|
|
Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder
|
|
Lee Je-Hyuk
Choi Kang-Hyun
Sohn Eun-Hwa
Jang Ki-Hyo
|
|
|
Abstract
|
|
|
|
The aim of this study was to develop rice wine (Yakju) containing various amounts and particle sizes of gin-seng powder and to analyze the physicochemical characteristics and content of ginsenosides in ginseng-Yakju. Soluble sol-id content, pH, ethanol concentration, acidity, amino acid content, and evaluation of preference showed no difference be-tween four kinds of Yakju groups, regardless of ginseng supplementation and particle size of the ginseng powder. During fermentation of Yakju containing ginseng, the contents of ginsenosides Rb1, Rb2, Rb3, and Rc were decreased. Other-wise, the content of ginsenoside Rh1 was increased highly by brewing microorganisms in Yakju. Recovery ratios of ginse-nosides in ginseng-Yakju were approximately 25.4% (coarse ginseng power) and 23.8% (fine ginseng powder), which were superior to the recovery ratio of ginsenosides in Yakju containing ginseng slices (5%).
|
|
|
KEYWORD
|
|
|
finely pulverized ginseng, ginsenoside, ginsenoside Rh1, Yakju
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|