Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Tarakjuk added with Ginseng(Panax ginseng C. A. Meyer)

인삼을 첨가한 타락죽의 품질 특성

  • Shin, Kyung-Eun (Dept. of Culinary Science & Food Service Management Major in Science, The Graduate School of Kyunghee University) ;
  • Choi, Soo-Keun (Dept. of Culinary Science & Arts, Kyunghee University) ;
  • Rha, Young-Ah (Food Service Management and Culinary Arts, Eulji University)
  • 신경은 (경희대학교 조리외식경영학과) ;
  • 최수근 (경희대학교 조리과학과) ;
  • 나영아 (을지대학교 외식조리학)
  • Published : 2009.12.30

Abstract

The purpose of this study is to develop value-added functional gruels by adding ginseng powder and fresh ginseng to Tarakjuk which is Korean traditional soup. The results of this study are summarized as follows. Tarakjuk with ginseng powder showed the decrease in the moisture level significantly($\alpha$=0.001) when the amount of ginseng powder added was increased. Tarakjuk with fresh ginseng showed the increase in the moisture level significantly($\alpha$=0.001) when the amount of ginseng was increased. The lightness decreased when the amount of ginseng added increased. Redness and yellowness also tend to increase when the amount of ginseng added was increased. pH and sugar content ratio were not significantly different between the two samples. Tarakjuk with ginseng powder showed the decrease in spreadability when the amount of ginseng powder added raised, and Tarakjuk with fresh ginseng showed the opposite result, so we could figure out that increasement of Tarakjuk spreadability made the decrease of viscosity, and the decrease of spreadability made the increasement of viscosity. The result of acceptance test showed GPT1.0, and FGT3.0 acceptance was the highest. In conclusion, Tarakjuk with 1% ginseng powder and Tarakjuk with 3% fresh ginseng were the optimum for all characteristics when produced.

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