• Culinary science and hospitality research
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• v.14 no.1
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Journal of Food Hygiene and Safety
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• v.9 no.3
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• pp.151-161
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• 1994

Gamma irradiation was applied to red ginseng for improving its quality. Irradiation at 5~7 kGy was effective for sterilizing all contaminated microorganisms of red ginseng. At the dose levels, no significant shanges in physicochemical properties (color, saponin, lipid rancidity and fatty acids etc.) were observed even after 6 months storage. Gamma irradiation was also effective for the improving hygienic quality of packed red ginseng with high moisture content (up to 20%), without any quality deterioration.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.869-874
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• 2017

This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.219-226
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• 2009

Red ginseng extract was added to Yanggaeng to determine a practical use for the herb which has medical usage and functionality. We examined the antioxidant activity and quality characteristics of Yanggaeng prepared with different amounts (as ratios of 1%, 2%, 3% to the total materials) of red ginseng extract, as well as those of commercial red ginseng Yanggaeng. The antioxidant activity of the Yanggaengs samples was estimated by the DPPH free radical scavenging activity, $ABTS^{+\cdot}$ scavenging activity, and reducing power. The antioxidant activity of the Yanggaeng increased as a result of the addition of the red ginseng extract. Levels of polyphenol compounds and flavonoids increased according to the extract concentration. The quality characteristics of the red ginseng Yanggaeng were estimated in terms of pH, sugar content, viscosity, color, texture profile analysis, and sensory evaluations. With increasing concentrations of the extract, viscosity and sugar content increased, but pH decreased. In terms of the overall palatability, color, taste, flavor, and hardness, the 3% red ginseng Yanggaeng was determined as the best among the tested samples. Also, the 3% red ginseng Yanggaeng had higher scores than the commercial red ginseng Yanggaeng.

• Agricultural and Biosystems Engineering
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• v.7 no.1
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• pp.8-12
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• 2006

This study was conducted to develop a real-time internal quality evaluation technique for Korean red ginseng using NIR spectroscopy while they were moving to be graded. Internal qualities of Korean red ginseng were defined by color, amount of white core and cavity in the red ginseng. To evaluate the internal quality, PLS (Partial Least Square) model was developed. Spectrum saturation can be occurred when most red ginseng has a sound internal quality expressed by higher light transmittance ratio, but that could not found in the ginseng of internal white core under the same light situation. And, if spectrum saturation is obtained, it is hard to identify the exact information of internal quality. In order to evaluate of the internal quality regardless of having internal normal core or white core, an integral time controlled method was used to obtain traditional spectrum. This procedure was applied in real-time process when red ginseng was moving to be graded in the line. Among the 450 samples including 223 internal normal ginsengs and 227 internal white core ginsengs, 315 ginsengs (70%) were used to develop a calibration model and 135 ginsengs were spent to validate the model. The result of quality evaluation by the model was very good showing SEP and bias were 0.3573 and 0.0310, respectively, and the accuracy was 95.6%.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.24-30
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• 2013

Red ginseng is a widely used dietary supplement and medicinal herb, and there are so many forms of ginseng products including tea, extract, capsule and jelly. The purpose of the present study was to propose some amendments on ginsenoside content of red ginseng products in Korea. For this purpose, we analyzed red ginseng products for simultaneous determination of 26 ginsenosides by ultra performance liquid chromatography with diode array detector. Some developmental aspects of Korea's ginsenoside content standard regulations for red ginseng products are needed to be examined as follows : Firstly, we proposed that four ginsenosides ($Rb_1$, $Rg_1$, Rf and $Rg_3$) would be detected in red ginseng products. Secondly, in case of red ginseng extracts, the sum of $Rb_1$, $Rg_1$ and $Rg_3$ would be 4.0 mg/g. The two proposals are helpful to comprehensive evaluation of quality of red ginseng products. In conclusion, the scientific studies on amendment scheme of ginsenoside content standard regulation of red ginseng product are very important to fortify quality control.

• Korean Journal of Medicinal Crop Science
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• v.14 no.4
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• pp.229-233
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• 2006

Comparison of the grade of raw ginseng and that of red ginseng was investigated. The materials used in this study were Korean ginseng (Panax ginseng C. A. Meyer) and American ginseng(Panax quinquefolium L.) Coefficient of body term, length of main stem and weight of raw ginseng were used as the classifying criteria of the root size and grades. Korean ginseng distinguished the distribution of weight size from that of American ginseng. Korean ginseng distributed largely in middle and large root size, and American ginseng distributed largely in middle and small root size. American ginseng had shorter length of main root, bigger diameter of main root and more number of adventitious roots than Korean ginseng. The quality of Korean ginseng was better than that of American ginseng. In Korean ginseng, high quality of red ginseng above second grade (Jisam) was obtained, but low quality of red ginseng under third grade (Yangsam) in American ginseng. In Korean raw ginseng, the coefficients of body form of middle weight and large weight size were under 0.5, but those of American ginseng was over 0.5. So American ginseng were not adequate to produce good red ginseng. Those factors as length of main root and weight of main root were not significantly influenced on the qualify of red ginseng in both Korean ginseng and American ginseng. Coefficient of body form was leading factor affecting the quality of red ginseng. To improve the quality of red ginseng, coefficient of body form, weight of main root and length of main root were controlled adequately in both Korean ginseng and American ginseng.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.209-216
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• 2005

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, $7\%$) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with $3\%$ added red ginseng. The degree of expansion was significantly decreased in the groups with $5\%\;and\;1\%$ added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with $7\%$ added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with $3\%$ added red ginseng and a bitter taste was very strong in the groups with $5\%\;and\;7\%$ added red ginseng. Appearance and overall quality were highest in the groups with $3\%\;and\;5\%$ added red ginseng (p<0.05). Therefore, Jeung-pyun containing $3\%\;or\;5\%$ red ginseng was most preferable.

• Journal of Ginseng Research
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• v.14 no.1
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• pp.36-43
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• 1990

The quality of raw, red and white ginseng and the contents of some minerals were examined using 6-year-old ginseng roots produced in different shades, thatch and polyethylene net (P..E.). The yield of first and second grade ginseng roots was higher in the thatch shade than in the P.E. shade. The smaller sizes of ginseng routs were probably due to loss of ginseng yield called by alternaria blight in the third and fourth years, and lower quality was dale to more rusty roots in the P.E. shading. For red ginseng. rates of heaven and earth grades were higher in the P.E. than thatch shade. producing red ginseng with less inside cavity Production of white ginseng was higher in the thatch shade than in the P.E. shade. showing a higher yield, better piece grade, lower inside crack and better quality index in the thatch. The contents of some minerals such as K, Ca, Mg and Mn of fine ginseng roots differed between the two shades, some of which had a significant correlation with the quality indices of white ginseng. Keywords Thatch shade, polyethylene shade, alternaria blight, rulsty root, quality of ginseng.