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KMID : 0352719930170030228
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Journal of Ginseng Research
1993 Volume.17 No. 3 p.228 ~ p.231
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Changes in the Physicochemical properties of Ginseng by Roasting
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Abstract
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Abstract□Physicochemical properties of ginseng roasted at 170 to 250℃were investigated. Soluble solid contents in roast ginseng increased until 200℃, but decreased at higher temperature than 200℃. Contents of reducing sugar and protein were
decreased and pH values were dropped, while optical density, acidic polysaccharide contents, precursor of brown pigments and hydrogen donating activities by DPPH were increased according to increasing in roast temperatures. The color distribution
of
roast ginseng expressed as Humter L, a and b values demonstrated that lower L values and higher a values were observed according to higher temperature, but b values were almost not changed.
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