The Quality Properties of Hongsamdasik with Added Red Ginseng Powder

홍삼가루를 첨가한 홍삼다식의 품질 특성

  • Lee, Mi-Young (Dept. of Food Science and Nutrition, Jangan College) ;
  • Kim, Hyun-Oh (Dept. of Food Science and Nutrition, Jangan College)
  • 이미영 (장안대학 식품영양학과) ;
  • 김현오 (장안대학 식품영양학과)
  • Published : 2008.09.30

Abstract

The principal objective of this study was to assess the quality characteristics of Hongsamdasik prepared with the addition of red ginseng powder(0%, 2%, 4%, 6%, 8%). The moisture content of Hongsamdasik did not significantly differ between the added red ginseng powder group and control group. The following Hunter color values are not part of the sensory evaluation testing in the results obtained with Hongsamdasik, decreased, whereas the a and b values increased with increasing amounts of added red ginseng powder. The bitter taste was evaluated as improving with increased amounts of red ginseng powder. Hongsamdasik with 2% red ginseng powder had the highest acceptability value. On our mechanical evaluation, the hardness recording, which increased from the control value with increased amounts of red ginseng powder, and significantly so(p<0.05). In conclusion, the Hongsamdasik with up to $2{\sim}4%$ added red ginseng powder would be a useful method for the production of Dasik with its traditional high quality.

Keywords

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