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Physico-Chemical Characteristics of White, Fermented and Red Ginseng Extracts

백삼, 발효인삼, 홍삼 농축액의 이화학적 특성

Kong, Byoung-Man;Park, Min-Ju;Min, Jin-Woo;Kim, Ho-Bin;Kim, Se-Hwa;Kim, Se-Young;Yang, Deok-Chun
공병만;박민주;민진우;김호빈;김세화;김세영;양덕춘

  • Published : 2008.09.30

Abstract

Comparison of the physico-chemical characteristics were investigated among white (WG), fermented (FG) and red ginseng (RG) extracts. We observed maximum contents of extractable solids in FG, but viscosity was lower than other ginseng extracts. The contents of ash and crude protein of FG were higher than those of other ginseng extracts. The contents of carbohydrate were similar, but component Na and cruid lipids were maximum in RG. we extended our study on comparison of the calories among WG, FG and RG. We noticed that comparison of the calories among WG, FG and RG showed insignificant difference.

Keywords

White ginseng;Fermented ginseng;Red ginseng;Physico-chemical characteristics

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