Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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Monitoring of Chemical Changes in Explosively Puffed Ginsengvand the Optimization of Puffing Conditions

  • Yoon, Sung-Ran (Department of Food Science and Technology / Food & Bio-Industry Research Institute, Kyungpook National University) ;
  • Lee, Gee-Dong (Daegu Technopark Bio Industry Center) ;
  • Kim, Hyun-Ku (Korea Food Research Institute) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology / Food & Bio-Industry Research Institute, Kyungpook National University)
  • Published : 2010.03.31
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Abstract

Response surface methodology was used to predict the optimum conditions of explosive puffing process for ginseng. A central composite design was used to monitor the effect of moisture content and puffing pressure on dependent variables such as functional compounds (extract yield, crude saponin, acidic polysaccharide, and total phenolic content) and sensory properties. Correlation coefficients $(R^2)$ of models for crude saponin, acidic polysaccharide, and total phenolic content were 0.9176 (p<0.05), 0.9494 (p<0.05), and 0.9878 (p<0.001), respectively. Functional compounds increased with decreasing moisture content and increasing puffing pressure. Overall palatability was high at 15-20% moisture content and 98-294 kPa of puffing pressure. On the basis of superimposed contour maps for functional compounds and overall palatability of puffed ginseng, the optimum ranges of puffing conditions were 10-17% moisture content and 294-392 kPa puffing pressure.

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