한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제29권6호
  • /
  • Pages.761-768
  • /
  • 2013
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

수삼 푸딩의 저장중 품질특성 변화

Changes in quality characteristics of raw ginseng(Panax ginseng C.A. Meyer) pudding during storage

  • 투고 : 2013.09.03
  • 심사 : 2013.12.06
  • 발행 : 2013.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Healthy ginseng pudding was made with different doses of two gelling agents and stored at $37^{\circ}C$ for eight weeks. And then quality characteristics and palatability were measured. Sweetness and pH level increased in newly made ginseng puddings but decreased during storage. Acid taste decreased but increased during storage in A (pectin 0.2%+agar 0.6%). But it increased but subsequently decreased in B (agar 0.8%). Acidity in C (agar 1%) remained unchanged until six weeks but slightly increased at 8 weeks of storage. Texture increased in all specimens but subsequently decreased. Chromaticity value of L decreased in all specimens before increasing while the values of a and b increased and subsequently decreased. In texture examination, hardness and adhesion were higher in C (agar 1%) and lower in A (pectin 0.2%+agar 0.6%). There were no differences in elasticity among three specimens. Cohesion was higher in C (agar 1%) while it showed a similar level in A (pectin 0.2%+agar 0.6%) and B(agar 0.8%). Stickiness and chewiness were higher in C(agar 1%) but lower in A(Pectin 0.2%+agar 0.6%), compared with C(agar 1%) specimen. In sensory test, overall palatability was higher in A (Pectin 0.2%+agar 0.6%). In conclusion, ginseng pudding with 0.6% agar and 0.2% pectin exhibited better quality. And ginseng pudding has potential to be developed as healthy dessert considering ample physiological and functional properties.

키워드

참고문헌

  1. Available from: http://blog.daum.net/bjt0114/3072441 accessed October 25, 2013
  2. Choi JE, Nam KY, Li XG, Kim BY, Cho HS, Hwang KB. 2010. Changes of Chemical Compositions and Ginsenoside Contents of Different Root Parts of Ginsengs with Processing Method. Korean J Medicinal Sci 18(2): 118-125
  3. Choi JY, Song ES, Chung HK. 1994. A Studt of Textural Properities and Preferences of Fruit Pectin Jelly. Korean J. Dietary culture 9(3): 259-266
  4. Choi SK. 2007. Quality Characteristics of Demi-glace Sauce with Pine Mushroom and Mushroom Powder Added. Korean Journal of Culinary Research 13(4): 119-127
  5. doopedia. Available from: http://terms.naver.com/entry.nhn?cid=200000000&docId=1158867&mobile&categoryId=200000399 accessed April 2, 2013
  6. Hong JY, Choi YJ, Kim MH, Shin SR. 2009. Study on the Quality of Apple Dressing Sauce Added with Pine Mushroom(Tricholoma matsutake Sing) and Chitosan. Korean J Food Preserv 16(1): 60-67
  7. Jin TY, Quan WR, Wang MH. 2010. Manufacturing characteristics and physicochemical component analysis of bokbunja(Rubus coreanus Miquel)Jelly. J.Korean Soc Food Sci Nutr 39(4): 554-559. https://doi.org/10.3746/jkfn.2010.39.4.554
  8. Joo SJ. Kim KS. Yoon HS. Hong JS. Kim SJ(2004). Quality characteristics on sproutedbrown rice-bread added with pumpkin powder. Korean Journal of Food Preservation 11(4): 503-507
  9. Jung HA, Joo NM. 2005. Optimization of jelly preparation from nopal by response surface methodology. Korean J Food Culture 20(6): 695-702
  10. Jung YH. 2008. Preparation of High Quality omija jell-pudding using water extract of omija, Fruit of Schizandra chinensis. Masters degree thesis. Catholic University of Korea. pp 35
  11. Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38:1595-1599 https://doi.org/10.3746/jkfn.2009.38.11.1595
  12. Kim AJ, Han MR, Joung KH, Kang SJ. 2009. Quality characteristics of brown rice dasik addition of white, red and black ginseng powder. Korean J Food Nutr 22: 63-68
  13. Kim BR. 2006. Characteristics and optimization of the mulberry jelly manufacturing condition. Masters degree thesis. Sookmyung Women's University of Korea. pp 28-29
  14. Kim EM. 2008. Quality characteristics and shelf-life of rice noodles prepared with red ginseng powder. Korean J Culinary Research 14: 161-169
  15. Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci 22: 855-863
  16. Kim IC. 1999. Manufacture of citron jelly using the citron-extract. J Korean Soc Food Sci Nutr 28(2): 396-402
  17. Kim MJ. 2000. (A) Study on the Textural and Sensory Properties and Standard Recipe of Podophyun According to the Additives. Dept. of Food Science and Nutrition Graduate School, Dong-A University of Korea. pp 3-4
  18. Kim SS. 2009. Speech: Ginseng saponin contents ratio control and evaluation of the efficacy. Paper presented at 30th Annual Meeting of Korean Society of Food Preservation, November 13, Chungnam, Korea pp 87-99
  19. Kim SY, Lee WC, Kim HB, Kim AJ, Kim SK. 1998. Antihyperlipidemic effects of methanol extracts from mulberry leaves in cholesterol-induced hyperlipidemia rats. J Korean Soc Food Sci Nutr 27: 1217-1222
  20. Kwak YS, Park JD, Yang JW. 2003. Present and Its Prospect of Red Ginseng Efficacy Research. Food Industry and Nutrition 8(2): 30-37
  21. Lee GD, Yoon SR, Lee MH. 2004. Monitoring of organoleptic and physical properties on preparation of oriental melon jelly. Korean J Soc Food Sci Nutr 33(8): 1373-1380 https://doi.org/10.3746/jkfn.2004.33.8.1373
  22. Lee HS, Kwon KH, Cha HS. 2009. Quality characteristics of Chun-dubu (whole soybean curd) with added ginseng powder. Korean J Food Preserv 16: 192-197
  23. Lyu HJ, Oh MS. 2005. Quality characteristics of omija jelly prepared with varios starches by the addition of oil and chitosan. Korean J Food Cookery Sci 21(6): 877-887
  24. Nam KY. 2002. Clinical applications and efficacy of Korean ginseng. J Ginseng Res 26: 111-131 https://doi.org/10.5142/JGR.2002.26.3.111
  25. Na YS. 1996. Modern Western Cookery. Baeksan Publishing. Seoul. pp 408-409
  26. Park GS, Cho JW. 1998. The Effect of Addition of Agar on the Texture Characteristics of Peach Jelly. Korean J Food&Nutr. 11(1): 61-67
  27. Park HW, Park JD, Lee HJ, Kim DM. 2000. A Study on Distribution and Packaging of Korean Fresh Ginseng in Domestic Markets. J Korean Soc Food Sci Nutr 29(6): 1151-1154
  28. Park SH. 2004. Monthly Bakery. Korean Bakers Association. Seoul. pp 165-167
  29. Seo HC, Yu MS. 2004 Molecular press dehydration of plant tissues using soluble high molecular weight dehydrating agent. Korean Patent.10-0444843
  30. Seo CH, Lee JW, Kim NM, Do JH, Yang JW, Chang KS. 2003. Quality Characteristics of Korean Red Ginseng Powder with Different Milling Methods. J Korean Soc Food Sci Nutr 32(3): 370-374 https://doi.org/10.3746/jkfn.2003.32.3.370
  31. Shin ES, Ryu HS. 2008. Effect of Ingredients on In vitro Digestibility and Physical Properties of Ginseng-Chicken Meat Porridge. Koreans J Food Cookery Sci 24(3): 273-281
  32. Shin KE, Choi SK, Rha YA. 2009. Quality Characteristics of Tarakjuk added Ginseng(Panax ginseng C.A. Meyer). Korean Journal of Culinary Research 15(4): 86-98
  33. Shin KS. 1999. Various pharmacological activities of pectin and its potential application. Food Sci Ind 32: 91-101
  34. Shukla R, Kumar M. 2009. Role of Panax ginseng as an antioxidant after cadmium-induced hepatic injuries. Food Chem Toxic 47: 769-773 https://doi.org/10.1016/j.fct.2009.01.002
  35. Sung JH, Han MJ. 2008. Quality characteristics of jeungpyun manufactured by ginseng makgeolli. Korean J Food Cookery Sci 24: 837-848
  36. Yoon SB, Hwang SY, Chun DS, Kong SK, Kang KO. 2007. An investigation of the characteristics of sponge cake with ginseng powder. Korean J Food and Nutr 20: 20-26
  37. Yu MS, Molcular press dehydration from:http:/blog.naver.com/dabolab/.Accessed Oct.12,2009
  38. Yu OK, Back HI, Cha YS. 2008. Quality Characteristics of Pudding Added with Bokbunja (Rubus coreanus Miquel) Fruit Juice and Bokbunja Wine. Korean J Society of Food Culture. 23(5): 616-620

피인용 문헌

  1. Quality Characteristics of Pudding Using Fruit of Corni Fructus and Vaccinium Oldhamii Miq. vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.316
  2. Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel vol.43, pp.11, 2013, https://doi.org/10.1111/jfpp.14191