Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Yanggaeng with White, Red and Black Ginseng Powder

백삼, 홍삼, 흑삼 분말을 이용한 양갱 제조 및 품질 특성

  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonngi University) ;
  • Lee, Sun-Hee (Dept. of Food and Nutrition, Shinheung College) ;
  • Jung, Eun-Kyung (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 김애정 (경기대학교 대체의학대학원 대체의학과) ;
  • 이선희 (신흥대학교 식품영양학과) ;
  • 정은경 (숙명여자대학교 식품영양학과)
  • Received : 2012.10.28
  • Accepted : 2013.02.25
  • Published : 2013.03.07
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Abstract

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.

Keywords

References

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