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KMID : 1024420170210030225
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Food Engineering Progress
2017 Volume.21 No. 3 p.225 ~ p.232
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Analysis of Physicochemical Properties of Red Ginseng Powder Based on Particle Size
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Choi Hee-Jeong
Lee Sang-Yoon
Lee Jung-Gyu
Park Dong-Hyeon
Bai Jing Jing
Lee Byung-Joo
Kim Yoon-Sun
Cho Young-Jae
Choi Mi-Jung
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Abstract
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Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two two types: water-soluble and liposoluble, water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder (158.00 μm, 8.45 μm, and 6.33 μm) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at 4°C, 25°C, and 40°C for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, RG-158.00 μm was precipitated immediately, and the dispersion stabilities between RG-8.45 μm and RG-6.33 μm showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.
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KEYWORD
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red ginseng, antioxidant, particle size, ginsenoside
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