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KMID : 1024420190230030186
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Food Engineering Progress
2019 Volume.23 No. 3 p.186 ~ p.192
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Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder
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Park Dong-Hyeon
Jeong Ha-Yeong
Choi Mi-Jung
Cho Young-Jae
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Abstract
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This study was conducted to improve functionality and nutrition for the utilization of ginseng. Ginseng powder pellets containing various moisture contents (1%, 4%, 7% or 10%) were prepared and mixed with rice as 1:1 (w/w).
Then, samples were puffed at 180, 190, 200, 210 or 220oC. The puffed ginseng snacks were analyzed for appearance, color, hardness, specific volume and principal component analysis. For appearance analysis, when snack samples containing ginseng pellets with moisture content of 7% or higher were puffed at 200oC, they showed unbroken round shape. For color analysis, the values of L* and a* tended to increase as the moisture content of pellet and puffing temperature increased. As the water content of pellet and the pumping temperature increased, the specific volume of the puffed ginseng snack increased, while the hardness of the sample decreased. In conclusion, all results supposed that the processing conditions including moisture of pellet and puffing temperature had influenced on the physicochemical properties of puffed ginseng snack.
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KEYWORD
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ginseng powder, pellet, puffing snack, physicochemical property
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