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Food science and biotechnology v.14 no.3 = no.63, 2005년, pp.363 - 367   피인용횟수: 10

Change in Ginsenosides and Maltol in Dried Raw Ginseng during Extrusion Process

Ha, Dae-Chul    (Department of Food Science and Technology, Kongju National University   ); Lee, Jong-Won    (Herbal Resource Research Center, Kongju National University   ); Ryu, Gi-Hyung    (KT & G Central Research Institute  );
  • 초록

    Although widely applied in the food industry, extrusion cooking has not been applied to the traditional red ginseng process for steaming and drying ginseng. We therefore investigated the change in the effective components in red ginseng (total saponins, ginsenosides and maltol) from extruded raw ginseng. The variables were the drying temperature of the sliced raw ginseng (80 and $90^{\circ}C$ ) before the extrusion process and the moisture content (15 and 22%, w.b.) during the extrusion process. Ginsenosides Rg1 and Rg2 were detected in dried ginseng at $80^{\circ}C$ , but ginsenoside Rg3, which was contained in red ginseng, was not detected. On the other hand, ginsenosides Rg1, Rg2 and Rg3 were detected in extruded ginseng at moisture contents of 15 and 22%. Total ginsenosides were highest at $90^{\circ}C$ drying temperature and 22% moisture content for the extrusion process.


  • 주제어

    extrusion process .   red ginseng .   ginsenosides.  

  • 참고문헌 (16)

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  • 이 논문을 인용한 문헌 (10)

    1. 2006. "" Journal of food science and nutrition, 11(4): 318~322     
    2. 2007. "" Food science and biotechnology, 16(5): 783~788     
    3. 2007. "" Food science and biotechnology, 16(5): 812~816     
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    6. 2007. "" Food science and biotechnology, 16(3): 381~385     
    7. Lee, Ka-Soon ; Kim, Gwan-Hou ; Kim, Hyun-Ho ; Seong, Bong-Jae ; Lee, Hee-Chul ; Lee, Young-Gu 2008. "Physicochemical Characteristics on Main and Fine root of Ginseng Dried by Various Temperature with Far-Infrared drier" 韓國藥用作物學會誌 = Korean journal of medicinal crop science, 16(4): 211~217     
    8. 2008. "" Food science and biotechnology, 17(2): 287~294     
    9. 2009. "" Journal of food science and nutrition, 14(2): 156~161     
    10. 2009. "" Food science and biotechnology, 18(5): 1124~1131     

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