|
KMID : 1134820150440071064
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 7 p.1064 ~ p.1071
|
|
|
Development of Spherical Granule of Fermented Red Ginseng Extracts
|
|
Shin Myung-Gon
|
|
|
Abstract
|
|
|
|
Viscous fermented red ginseng extracts were dried and coated using a fluidized bed coater to increase convenience and consumer acceptance. The methods for making spherical granules of fermented red ginseng extracts with increasing convenience were established by using indigestible dextrin. Spherical granules of fermented red ginseng extracts with increasing convenience were made by mixing indigestible dextrin at 40% (40% IDD), 50% (50% IDD), and 60% (60% IDD) versus the soluble solid content of fermented red ginseng extracts. Spherical granules of fermented red ginseng extracts showed less angle of repose than powder of fermented red ginseng extracts. This means that spherical granules of fermented red ginseng extracts had good fluency with increased convenience. The more indigestible dextrin showed higher yields. Although 50% IDD showed less yield than 60% IDD, 50% IDD was the best mixing ratio for making spherical granules of fermented red ginseng extracts, as fermented red ginseng extracts is known as a healthy food. The optimized operation conditions of the fluidized bed coater for making 50% IDD were feeding rate 0.54 mL/min, atomization air pressure 2.15 bar, and product temperature 83.03°C.
|
|
|
KEYWORD
|
|
|
fermented, ginseng, spherical granule, fluidized bed coater, convenience
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|