Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Yackwa with Red Ginseng Marc Powder

홍삼박 분말을 첨가한 약과의 품질 특성

  • Zang, Ok-Hee (Department of Food and Nutrition, Chung-Ang University) ;
  • Park, Jihyun (Department of Food and Nutrition, Chung-Ang University) ;
  • Kim, Sun-Hee (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Sun-Yung (Department of Food and Nutrition, Chung-Ang University) ;
  • Moon, BoKyung (Department of Food and Nutrition, Chung-Ang University)
  • 장옥희 (중앙대학교 식품영양학과) ;
  • 박지현 (중앙대학교 식품영양학과) ;
  • 김선희 (중앙대학교 식품영양학과) ;
  • 이선영 (중앙대학교 식품영양학과) ;
  • 문보경 (중앙대학교 식품영양학과)
  • Received : 2014.12.17
  • Accepted : 2014.12.26
  • Published : 2014.12.31
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Abstract

The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The $a^*$ value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the $L^*$-and $b^*$-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.

Keywords

References

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