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논문 기본 정보

자료유형
학술저널
저자정보
Kyung-Tack Kim (한국식품연구원) Young-Chul Lee (한국식품연구원) Chang-Won Cho (한국식품연구원) YoungKyoung Rhee (한국식품연구원) Hye-Min Bae (한국식품연구원)
저널정보
고려인삼학회 Journal of Ginseng Research Journal of Ginseng Research Vol.34 No.1
발행연도
2010.3
수록면
1 - 7 (7page)

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초록· 키워드

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The quality attributes of coffee treated with different concentrations of white ginseng extract were examined. Increased concentration of white ginseng extract was associated with higher color values (Hunter L. a, b scale). The crude saponin contents of untreated roasted coffee beans (control) and those coated with 5˚ Brix (WGC-1) and 20˚ Brix white ginseng extract (WGC-2) were 8.29%, 8.74%, and 8.93%, respectively. The total ginsenoside contents of WGC-1 and WGC-2 were 0.3 ㎎/g and 0.6 ㎎/g, respectively. In the case of major ginsenosides, the contents of ginsenosides Rg₁, Rg₂, Rb₁, Rb₂, Rg₂, Rh₁, and Rg₃ increased directly with the concentration of white ginseng extract. Total sugar and acidic polysaccharide contents also increased directly with the concentration of white ginseng extract. The coffee beans coated with ginseng extract scored significantly higher ginseng taste scores than the control (p<0.005) in sensory evaluation. In terms of coffee taste, WGC-2 had significantly lower scores than the commercial coffee bean. In the consumer sensory evaluation, overall preference did not differ significantly among the treatments.

목차

Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES

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