Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract

• 발행기관: 한국축산식품학회
• 저자명: Kee-Tae Kim Ji Eun Hwang Su Jin Eum Hyun-Dong Paik
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제39권 제2호, 324~331쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.04.30

영문 초록

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture content of quark significantly decreased, while fat and protein levels increased, although microbial counts and lactose and ash contents were not affected significantly (p<0.05). In terms of color, L* values decreased significantly with increasing concentration of ginseng extract, while a* values increased significantly (p<0.05). The results of texture profiling showed that cohesiveness and springiness were unaffected, whereas hardness, gumminess, and chewiness increased significantly. The 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging activities of the cheese fortified with 0%, 0.5%, or 1.0% of the ginseng extract were 4.22%±0.12%, 20.14%±1.34%, and 56.32%±1.54%, respectively. The results of sensory analysis indicated that bitterness, ginseng odor, and aftertaste significantly improved with increasing concentration of ginseng extract (p<0.05). However, there was no significant difference in the overall quality attributes of quark cheese between the no-supplement control and samples with less than 0.5% of the ginseng extract (p>0.05), suggesting that these products could help to promote public health as functional foods.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

quark cheese ginseng extract antioxidant effect texture analysis sensory evaluation