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KMID : 1011620090250020219
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 2 p.219 ~ p.226
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Antioxidant Activity and Quality Characteristics of Red Ginseng Sweet jelly (Yanggaeng)
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구수경:Ku Su-Kyung
최해연:Choi Hae-Yeon
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Abstract
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Red ginseng extract was added to Yanggaeng to determine a practical use for the herb which has medical usage and functionality. We examined the antioxidant activity and quality characteristics of Yanggaeng prepared with different amounts (as ratios of 1%, 2%, 3% to the total materials) of red ginseng extract, as well as those of commercial red ginseng Yanggaeng. The antioxidant activity of the Yanggaengs samples was estimated by the DPPH free radical scavenging activity, ABTS+· scavenging activity, and reducing power. The antioxidant activity of the Yanggaeng increased as a result of the addition of the red ginseng extract. Levels of polyphenol compounds and flavonoids increased according to the extract concentration. The quality characteristics of the red ginseng Yanggaeng were estimated in terms of pH, sugar content, viscosity, color, texture profile analysis, and sensory evaluations. With increasing concentrations of the extract, viscosity and sugar content increased, but pH decreased. In terms of the overall palatability, color, taste, flavor, and hardness, the 3% red ginseng Yanggaeng was determined as the best among the tested samples. Also, the 3% red ginseng Yanggaeng had higher scores than the commercial red ginseng Yanggaeng.
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KEYWORD
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antioxidant activity, red ginseng Yanggaeng, phenolic compounds, flavonoids, quality characteristics
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