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KMID : 0665220090220010063
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 1 p.63 ~ p.68
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Quality Characteristics of Brown Rice Dasik Addition of White, Red and Black Ginseng Powder
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Kim Ae-Jung
Han Myung-Ryun
Jung Kyung-Hee
Kang Shin-Jyung
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Abstract
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Powders prepared from three different varieties Korean Ginsengs(white, red and black) are readily available ingredients and are consumed daily by many Korean as a functional food material. These variants of Ginsengs are known to exert a variety of physiological effects. Therefore, in this study, we assessed the physiochemical characteristics of Korean Ginseng Dasik prepared with different 3 types of Ginseng powder. We conducted a sensory evaluation analysis, and assessed the mechanical characteristics, Hunter’s color values, and general compositions of 3 types of Korean Ginseng Dasik stored at room temperature(20). The results of our sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples(p<0.05), but there were no significant differences in odor or texture. With regard to the mechanical properties of the samples, we noted significant differences in he Hardness, Cohesiveness, Gumminess and Chewiness of the samples(p<0.05), but no differences in springiness were detected. The luminance of the black Ginseng Dasik was significantly less than that of the red, white, and control samples(p<0.05), We noted significant differences in Hunter’s b values, but no significant differences in Hunter’s a values among the samples were detected. No significant differences in the general compositions of the samples were noted. In conclusion, red Ginseng Dasik among the samples evaluated herein, has the most commercial value.
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KEYWORD
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Korean Ginsengs, brown rice Dasik, physiochemical characteristics, hunter’s color values, sensory evaluation
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