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KMID : 0665220100230020196
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 2 p.196 ~ p.202
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Quality Characteristics of Black Ginseng Jelly
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Kim Ae-Jung
Lim Hee-Jung
Kang Shin-Jung
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Abstract
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The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with
different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and
black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter’s color
values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside Rg3, Rh1, and Rh2 of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter’s b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter’s a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.
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KEYWORD
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black ginseng extract, jelly, mechanical characteristics, sensory evaluation
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