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KMID : 0881720190340050473
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 5 p.473 ~ p.479
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Quality Stability of Products Containing Fermented Ginseng Berry Extracts
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Kim Seung-Tae
Heo Chang-Hoe
Kim Sung-Hoon
Lee Won-Jong
Jang Su-Kil
Joo Seong-Soo
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Abstract
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The purpose of this study was to investigate the storage stability of liquid stick packs containing concentrated and steam-dried ginseng berry. Storage stability of liquid stick packs was determined during storage at 10, 25 and 35°C for 4 months. The pH was decreased from 4.81 to 3.81 after 4 months at 35°C while the acidity and solubility were not changed during storage of 4 months. The DPPH radical scavenging activity was decreased during storage at 35°C after 4 months. The Hunter L and yellowness (b) values decreased while the redness (a) was not changed during storage after 2 or 3 months. The total amount of six ginsenosides including Rg1, Rb1, F2, Rg3(S), Rg3(R), and Rg5 was not changed after storage of 4 months at 10 and 25°C. Neither bacteria nor coliforms were not detected during storage of 4 months. Considering quality parameters, significant changes were observed in color parameters L and b, while all others remained unchanged during 4 months stored at 10 and 25°C.
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KEYWORD
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Ginseng berry, Liquid stick, Storage, Quality characteristics, Ginsenoside
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