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Analysis of Physicochemical Properties of Red Ginseng Powder Based on Particle Size

홍삼분말 입자크기에 따른 이화학적 특성 분석

  • Choi, Hee Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Sang Yoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Jung Gyu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Dong Hyeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Bai, Jing Jing (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Byung-Joo (Health Balance Co., Ltd.) ;
  • Kim, Yoon-Sun (Health Balance Co., Ltd.) ;
  • Cho, Youngjae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 최희정 (건국대학교 축산식품생명공학과) ;
  • 이상윤 (건국대학교 축산식품생명공학과) ;
  • 이중규 (건국대학교 축산식품생명공학과) ;
  • 박동현 (건국대학교 축산식품생명공학과) ;
  • 백정정 (건국대학교 축산식품생명공학과) ;
  • 이병주 (헬스밸런스(주)) ;
  • 김윤선 (헬스밸런스(주)) ;
  • 조영재 (건국대학교 축산식품생명공학과) ;
  • 최미정 (건국대학교 축산식품생명공학과)
  • Received : 2017.06.28
  • Accepted : 2017.08.01
  • Published : 2017.08.31

Abstract

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two types - water-soluble and liposoluble - water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder ($158.00{\mu}m$, $8.45{\mu}m$, and $6.33{\mu}m$) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at $4^{\circ}C$, $25^{\circ}C$, and $40^{\circ}C$ for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, $RG-158.00{\mu}m$ was precipitated immediately, and the dispersion stabilities between $RG-8.45{\mu}m$ and $RG-6.33{\mu}m$ showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

Acknowledgement

Grant : 수출전략형 할랄 전통스넥 제품 개발

Supported by : 농림축산식품부

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