수경재배 인삼잎 첨가 개성주악의 항산화 활성 및 품질 특성Antioxidant Activity and Quality Characteristics of Gaeseong-Juak prepared with Hydroponic-cultured Ginseng Leaf Powder
- Other Titles
- Antioxidant Activity and Quality Characteristics of Gaeseong-Juak prepared with Hydroponic-cultured Ginseng Leaf Powder
- Authors
- 김보람; 진소연
- Issue Date
- Dec-2017
- Publisher
- 한국식품영양학회
- Keywords
- hydroponic-cultured ginseng; ginseng leaf powder; Gaeseong-Juake; sensory evaluation; antioxidant activity
- Citation
- 한국식품영양학회지, v.30, no.6, pp 1191 - 1198
- Pages
- 8
- Journal Title
- 한국식품영양학회지
- Volume
- 30
- Number
- 6
- Start Page
- 1191
- End Page
- 1198
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4985
- DOI
- 10.9799/ksfan.2017.30.6.1191
- ISSN
- 1225-4339
- 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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