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KMID : 0352720100340010001
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Journal of Ginseng Research
2010 Volume.34 No. 1 p.1 ~ p.7
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Quality Characteristics of Ginseng Coffee Treated by Coating of White Ginseng Extract
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Kim Kyung-Tack
Lee Young-Chul
Cho Chang-Won
Rhee Young-Kyoung
Bae Hye-Min
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Abstract
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The quality attributes of coffee treated with different concentrations of white ginseng extract were examined. Increased concentration of white ginseng extract was associated with higher color values (Hunter L. a, b scale). The crude saponin contents of untreated roasted coffee beans (control) and those coated with 5˚ Brix (WGC-1) and 20˚ Brix white ginseng extract (WGC-2) were 8.29%, 8.74%, and 8.93%, respectively. The total ginsenoside contents of WGC-1 and WGC-2 were 0.3 ㎎/g and 0.6 ㎎/g, respectively. In the case of major ginsenosides, the contents of ginsenosides Rg₁, Rg₂, Rb₁, Rb₂, Rg₂, Rh₁, and Rg₃ increased directly with the concentration of white ginseng extract. Total sugar and acidic polysaccharide contents also increased directly with the concentration of white ginseng extract. The coffee beans coated with ginseng extract scored significantly higher ginseng taste scores than the control (p＜0.005) in sensory evaluation. In terms of coffee taste, WGC-2 had significantly lower scores than the commercial coffee bean. In the consumer sensory evaluation, overall preference did not differ significantly among the treatments.
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KEYWORD
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ginseng coffee, white ginseng extract, coffee bean, ginsenoside, sensory evaluation
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