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KMID : 1134820080370081018
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 8 p.1018 ~ p.1024
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Comparison of Physicochemical Properties and Release Characteristics of Extruded Tissue Cultured Mountain Ginseng
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Han Jae-Yoon
Chung Ki-Wha
Ryu Gi-Hyung
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Abstract
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The objective of this study is to compare the physicochemical properties and release characteristics of red
ginseng (A) and tissue cultured mountain ginseng (B) extruded tissue cultured mountain ginsengs at barrel
temperatures 110 (C) and 120oC (D) to produce tissue cultured mountain ginseng-like comercial red ginseng
by extrusion process. Extrusion process variables, water content and screw speed were fixed at 25% and 200
rpm, respectively. In the results, reducing and total sugar content were found to be relatively higher in A.
The acidic polysaccharides content of B was the lowest among the ginseng samples. Acidic polysaccharide
was increased 3 times by extrusion process. A and B were three times higher at maximum than C and D
in polyphenolic compound. Polyphenolic compound content was relatively low by extrusion of ginsengs. Amino
acid contents of B, C and D were 35～42 μg/mL; in contrast, A contained 25 μg/mL. The crude saponin content
of C and D were higher than A and B.
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KEYWORD
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tissue cultured mountain ginseng, acidic polysaccharide, phenolic compound, extrusion process
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