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KMID : 1134820130420121981
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 12 p.1981 ~ p.1987
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Quality Characteristics of Yakgwa Added with Ginseng Fruit, Leaf and Root
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Lee Ka-Soon
Kim Gwan-Hou
Seong Bong-Jae
Kim Sun-Ick
Han Seung-Ho
Lee Sox-Su
Song Mi-Ran
Lee Gyu-Hee
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Abstract
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In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.
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KEYWORD
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ginseng fruit, leaf, root, Yakgwa, quality
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FullTexts / Linksout information
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Listed journal information
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