The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
권호 표지

Oxidative Stability of Korean Traditional Cake added Ginseng

인삼을 첨가한 한과 강정의 산화안정성에 관한 연구

  • Lee Jung-Suk (Chungnam Geumsan Agricultural Development and Technology Center) ;
  • Chang Young-Sang (Dept. of Oriental Medicine Food Biotechnology, Jungbu University) ;
  • Oh Man-Jin (Dept. of Food Science Technology, Chungnam National University)
  • 이정숙 (충남 금산농업기술센터) ;
  • 장영상 (중부대학교 한방건강식품학과) ;
  • 오만진 (충남대학교 식품공학과)
  • Published : 2006.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

In order to improve on the stability during the storage of Han-gwa, this study measured peroxide value, AOM test of ginseng and antioxidants added to Han-gwa. 1.2% of ginseng added to Han-gwa consists of moisture (3.37%), protein(1.30%), lipids (11.54%), carbohydrate(82.45%) and ash (1.34%). The hardness of Han-gwa was 257.7 for 1.2% of ginseng added to Han-gwa and 269.8 for Han-gwa without ginseng. The expansion coefficient of Han-gwa including 1.2% of ginseng was 12.9 magnification to Bandegi, indicating that it was inversely proportioned to the amount of ginseng. The induction period of the AOM test according to the concentration of ginseng in Han-gwa was extended to $0.53{\sim}0.83$ of magnification than the test of Han-gwa without ginseng. According to changes in AOM, acid value, peroxide value and thiobarbituric acid value of Han-gwa with various packing materials, PP multilayer film packing was the most effective material for storage of Han-gwa at 30C. 1.2% of ginseng added to Han-gwa and rosemary extract in a panel test was the most effective, and using PP multilayer film packing for Han-gwa was found to be the most useful method.

Keywords