In this study, antibacterial activity of extruded ginseng extract by 60 and 80% Et-OH were investigated by agar diffusion assay against two bacteria causing dental caries (Streptococcus mutans and Lactobacillus casei). Extrusion conditions were 20% moisture content 100 o C and 140 o C barrel temperature. The inhibition effect of 60% Et-OH ginseng extract was higher than 80% Et-OH ginseng extract. The minimum inhibitory concentration (MIC) of 80% Et-OH extruded ginseng extract at 140 and 100 o C barrel temperature against L.casei were 100 and 150 mg/mL respectively using broth assay method. The amount of glucosyltransferase (GTase)

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This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at 70 o C, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at 55 o C, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at 95 o C, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value (4.60±0.01) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised 68.10±6.71% and 7.36±0.85 mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content (4.10±0.02%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.

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