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Quality of Insambob Containing Added Raw and Red Ginseng Extract

Authors :
Hyun-Ho Kim
Gwan-Hou Kim
Sun-Ick Kim
Seung-Ho Han
Ka-Soon Lee
Bong-Jae Seong
Gyu-Hee Lee
Source :
Journal of the Korean Society of Food Science and Nutrition. 41:1151-1157
Publication Year :
2012
Publisher :
The Korean Society of Food Science and Nutrition, 2012.

Abstract

This study was conducted to investigate methods of increasing raw ginseng consumption. To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground raw ginseng (GRG) or extracts of red ginseng (RGE). Sensory quality, textural properties, and changes in the ginsenoside and free amino acid composition of the Insambob then were investigated. Insambob containg 50% RGE had the best color, flavor and texture, but that containing 10% GRG had the best taste and overall acceptability. The hardness and adhesiveness were highest for containing 10% GRG and decreased as the amount of ginseng added increased. However, the hardness increased, while the adhesiveness of Insambob containg RGE decreased significantly as the amount added increased. Moreover, the ginsenoside composition changed upon addition of ginseng, with the levels of ginsenoside-Rb1, -Rb2, -Rb3, -Rc, -Re, -Rd, -Rg1, and -Rf decreasing and ginsenoside-Rh2, -Rh1, and -Rg3 newly appearing. Finally, the total free amino acid contents of Insambob increased upon addition of MRG, GRG and RGE.

Details

ISSN :
12263311
Volume :
41
Database :
OpenAIRE
Journal :
Journal of the Korean Society of Food Science and Nutrition
Accession number :
edsair.doi...........a926aff1bc9a6afc72ebb8b1e62161e9
Full Text :
https://doi.org/10.3746/jkfn.2012.41.8.1151