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KMID : 1011620140300060800
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 6 p.800 ~ p.805
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Quality Characteristics of Yackwa with Red Ginseng Marc Powder
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장옥희:Zang Ok-Hee
박지현:Park Ji-Hyun/김선희:Kim Sun-Hee/이선영:Lee Sun-Yung/문보경:Moon Bo-Kyung
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Abstract
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The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The a* value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the L*-and b*-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.
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KEYWORD
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red ginseng marc, UPLC, ginsenosides, Yackwa, quality characteristics
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