The Effect of Addition of Level of Red Ginseng Powder on Yackwa Quality and During Storage

홍삼분말이 첨가된 약과의 품질과 저장성에 관한 연구

  • Hyun, Ji-Soo (Dept. of Food and Nutrition, Dongduk Women's University) ;
  • Kim, Myoung-Ae (Dept. of Food and Nutrition, Dongduk Women's University)
  • 현지수 (동덕여자대학교 자연과학대학 식품영양학과) ;
  • 김명애 (동덕여자대학교 자연과학대학 식품영양학과)
  • Published : 2005.06.30


The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.


Yackwa;red ginseng powder;color;texture;sensory evaluation;peroxide value;acid value


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