• Korean journal of food and cookery science
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• v.24 no.2
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• pp.236-242
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• 2008

In this study, sponge cakes were prepared with 3, 6, 9, 12, and 15% red ginseng marc powder. The samples and a control were then compared in terms of quality characteristics, including batter viscosity and specific gravity, moisture content, water activity, volume index, weight, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of red ginseng marc powder in the formulation. The batter samples containing 0, 12, and 15% red ginseng marc powder had significantly higher viscosity than the other samples. Specific gravity of batter was not significantly different among the batter samples. The control group presented significantly higher moisture content as compared to the samples containing red ginseng marc powder samples. Water activity, volume index, and weight of all samples were not significantly different among the samples. In terms of crust color, lightness, redness, and yellowness of the crust samples decreased as the level of red ginseng marc powder content increased. For the crumb color, lightness and yellowness decreased, and redness increased, with increasing red ginseng marc powder content. Hardness, cohesiveness, gumminess, and springiness were not significantly different among the samples; however, the red ginseng marc powder samples had significantly higher chewiness than the control group. In the sensory evaluation, as the content of red ginseng marc powder increased, scores for color, flavor, softness, overall acceptability, moistness, and egg-flavor decreased, while scores for red ginseng taste, bitterness, astringency, and off-flavor incresed. Overall, the 3 and 6% red ginseng marc powder samples obtained fairly good sensory scores. In conclusion, the results indicate that adding $3{\sim}6%$ red ginseng marc powder to sponge cake is optimal, providing good physiological properties as well as reasonably high overall consumer acceptability.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4404-4410
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• 2010

The purpose of this study is to find out the optimal mixing ratios of three different amount of red ginseng powder(0, 5, 10%), water(12, 16, 20%) and sugar(4, 8, 12%) per weight of glutinous rice powder. The microbial count increased with increasing moisture content. The microbial count has decreased in 10% addition group though the microbial count according to the red ginseng powder addition did not have a difference the having mind in 5% addition group. Control group(the red ginseng powder no addition) showed an exponential increase in the change in hardness according to the amount of the red ginseng powder addition 24 hours after(except the moisture addition amount 20%). However, the change in devotion hardly appeared without the relation in moisture and the amount of the sugar addition in the addition group of the red ginseng powder 5%. Moreover, the change in hardness besides the moisture addition amount 12% hardly appeared also in the addition group of the red ginseng powder 10%. It has been understood that the red ginseng powder addition 5% crowd smells, and the taste and the color are suitable though it was clarified to the red ginseng powder addition 10% crowd that a peculiar smell taste and taste to the red ginseng are very strong by the sensory inspection. In conclusion, according to its microbial count, texture and sensory analyses, the optimal Injulmi formulation consisted of red ginseng powder, water and sugar were 5, 16 and 8%. The results suggested that red ginseng powder is effective in increasing the self life of Injulmi.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.586-592
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• 2009

Sulgidduk samples containing 2, 4, and 8% red ginseng powder and a control[ED highlight - consider specifying what the control was, if 0%, then change to Sulgidduk samples containing 0(control), 2, 4 and 8%] were examined for moisture content, color, gelatinization properties, textural characteristics, and sensory qualities to determine the optimal ratio of red ginseng powder in the formulation. The moisture contents among the samples did not differ significantly. Specifically, they ranged from 39.64 to 40.69%, and increased as the red ginseng powder content increased. Additionally, the lightness decreased and the yellowness and redness increased as the red ginseng powder content increased. Evaluation of the gelatinization properties revealed that the, peak viscosity(P), hold viscosity(H), final viscosity(F), setback, and time to peak viscosity decreased with increasing red ginseng powder content, but the breakdown and temperature to peak viscosity did not differ significantly among samples[ED highlight - please ensure my changes are correct]. The hardness and adhesiveness decreased with increasing red ginseng powder content, as did the cohesiveness, gumminess, and chewiness; however, the springiness did not differ significantly among samples. Sulgidduk containing 4% red ginseng received the highest scores for flavor, taste, texture and overallquality. Based on the above results of the sensory and texture analyses, Sulgidduk containing 4% red ginseng had the highest quality[ED highlight - please ensure my changes are correct].

• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.41-50
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• 1996

The yields of solvent fraction of irradiated red ginseng powder were increased in the order of petroleum ether(PE)

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.242-249
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• 2007

Red ginseng has been considered as a functional food, with much researches on the prevention of cancer, hypertension, arteriosclerosis and constipation having been conducted. In this study, white bread, with the addition of 1, 2, 3, 4 or 5% red ginseng marc powder was measured for its moisture content, volume, height, color, and texture, and sensory analysis was also conducted. The moisture content increased with increasing red ginseng marc powder content. The volume and height of the bread were decreased with increasing red ginseng marc powder content. The crust color, lightness, yellowness and redness all decreased with increasing red ginseng marc powder content. Both the crumb color, and lightness decreased, but the yellowness and redness increased writh increasing red ginseng marc powder content. In the consumer acceptability test, the white bread with a 2% red ginseng marc powder content was shown to have the most favorable quality characteristics.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.105-110
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• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.

• Journal of Ginseng Research
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• v.35 no.2
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• pp.170-175
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• 2011

Exposure to the sun, ultraviolet radiation, and oxidative stress are the chief etiologic factors responsible for melasma. The ingredients of Korean red ginseng powder, which include ginsenoside and phenolic compounds, have antioxidative effects and reduce ultraviolet B-induced pigmentation. This study was designed to evaluate the effectiveness and safety of Korean red ginseng powder in patients with melasma. In 25 female patients, 3 g of Korean red ginseng powder was orally administered for a 24 week period. The level of pigmentation and erythema were determined and clinical improvement was evaluated by the melasma area and severity index (MASI), melasma quality of life scale (MELASQoL), and patient- and investigator-rated global improvement scale. After 24 weeks, the MASI score decreased from 8.8 to 5.6, and MELASQoL showed improvement in 91% of patients (p<0.05). The mean level of pigmentation decreased from 184.3 to 159.7 and erythema levels decreased from 253.6 to 216.4 (p<0.05). Additionally, 74% of the patients showed some improvement in both patient- and investigator-rated global improvement scales at week 24. Korean red ginseng powder was well tolerated by most of the patients. In conclusion, Korean red ginseng powder showed good tolerability and beneficial effects in patients with melasma. The use of Korean red ginseng would be counted as a useful adjunctive therapy for patients with melasma.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.117-121
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• 1990

Browning intensity is a major factor to estimate the quality of red ginseng or red ginseng products. The Maillard type of browning reaction proceeds nonenzymatically during extraction and concentration of red ginseng. The present studies were carried out to investigate the effects of amino acids and sugars on the browning reaction during extraction and concentration of red ginseng. Red ginseng was pulverized to 115 mesh and then tenfold (v/w) of water was added to the powder to make the substrate of red ginseng. Solution (0.1 M) of fourteen amino acids and of folly silgars were added to the substrates of red ginseng powder and these were then extracted and concentrated to examine their browning intensities. Amino acids were more effective than sligars in acrelerating the browning reaction. Acceleration of the browning reaction in the concentrate was in the order of arginine> histidine>glycine>alanine>lysine phenyl alanine>aspartic acid>lelicine>threonine>gllitamic acid>tyrosine>valine>istleucine>methionine for amino acids, and was glucose>frlictose >silcrose, maltose for sugars.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.448-459
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• 2006

This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.