Changes in quality characteristics of raw ginseng(Panax ginseng C.A. Meyer) pudding during storage

Abstract

Healthy ginseng pudding was made with different doses of two gelling agents and stored at 37℃ for eight weeks. And then quality characteristics and palatability were measured. Sweetness and pH level increased in newly made ginseng puddings but decreased during storage. Acid taste decreased but increased during storage in A (pectin 0.2%+agar 0.6%). But it increased but subsequently decreased in B (agar 0.8%). Acidity in C (agar 1%) remained unchanged until six weeks but slightly increased at 8 weeks of storage. Texture increased in all specimens but subsequently decreased. Chromaticity value of L decreased in all specimens before increasing while the values of a and b increased and subsequently decreased. In texture examination, hardness and adhesion were higher in C (agar 1%) and lower in A (pectin 0.2%+agar 0.6%). There were no differences in elasticity among three specimens. Cohesion was higher in C (agar 1%) while it showed a similar level in A (pectin 0.2%+agar 0.6%) and B(agar 0.8%). Stickiness and chewiness were higher in C(agar 1%) but lower in A(Pectin 0.2%+agar 0.6%), compared with C(agar 1%) specimen. In sensory test, overall palatability was higher in A (Pectin 0.2%+agar 0.6%). In conclusion, ginseng pudding with 0.6% agar and 0.2% pectin exhibited better quality. And ginseng pudding has potential to be developed as healthy dessert considering ample physiological and functional properties.

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

“…The methods of Kim and Lee () and Kim et al () were applied to the production of milk protein gel. A mold was coated with unsalted butter.…”

“…The methods of Kim and Lee (2014) and Kim et al (2013) were applied to the production of milk protein gel. A mold was coated with F I G U R E 1 Mucilage extracted from basil seeds (a) basil seeds; (b) hydrated basil seeds; (c) freeze-dried basil seed mucilage; (d) ground freeze-dried basil seed mucilage unsalted butter.…”

“…Geltype foods such as pudding are preferred for their unique properties, and are highly attractive to infants and elderly people because they are soft and easy to melt. Texture in the mouth greatly affects the taste of foods, and hence the texture of gel-type foods is very important (Kim, Kim, Kwon, Kim, & Cha, 2013). The phase of milk protein gel is formed by denaturation of egg and milk proteins, which produce a good mouth feel when combined with starch or polysaccharides to form a more desirably textured gel structure (Alamprese & Mariotti, 2011).…”

Evaluation of Employees’ and Volunteers’ Food Safety Knowledge and Practices for Production, Packaging, Holding, and Delivery Stages in Home-Delivered Meal Service for the Elderly

“…This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/lice nses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. (Kim, 2004a;Lyu와 Chang, 1995;Yi 등, 2009)…”