The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity and Quality Characteristics of Gaeseong-Juak prepared with Hydroponic-cultured Ginseng Leaf Powder

수경재배 인삼잎 첨가 개성주악의 항산화 활성 및 품질 특성

  • Kim, Bo Ram (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 김보람 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Received : 2017.08.03
  • Accepted : 2017.09.25
  • Published : 2017.12.31
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Abstract

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea's traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

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References

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