Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Abstract

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

“…The obtained results can be explained by Maillard reactions favoured by higher extrusion temperatures, whose products show antioxidant activity (Potter et al, 2013). On the other hand, an increase of phenolic content after extrusion is also observed by some studies, which is explained by the liberation of bound phenolics from cell wall structural components (Acosta-Estrada, Gutierrez-Uribe, & Serna-Saldivar, 2014; Gui & Ryu, 2014). E1 extrusion temperatures in this study obviously induced such liberation.…”

“…1). The reduction in lightness caused by pumpkin addition is a result of non-enzymatic browning promoted by the sugar in the added material and pigment destruction (Gui & Ryu, 2014;Selani et al, 2014). The mathematical models for a ⁄ values showed good correlation with the experimental data (a ⁄ E1 = 2.13 + 0.95A + 0.90B + 0.27A 2 + 0.33B 2 À 0.38AB, R 2 = 0.8586; a ⁄ E2 = 3.27 + 0.51A + 2.60B À 0.17A 2 + 0.18B 2 À 0.47AB, R 2 = 0.9947).…”

“…Since previous studies showed no significant extrusion influence on ash content (Jozinović et al, 2012;Gui & Ryu, 2014), it was determined in raw samples only. Pumpkin powder addition to corn grits increased ash content (Table 4).…”

Anti-adipogenic Effects and Mechanisms of Ginsenoside Rg3 in Pre-adipocytes and Obese Mice

“…However, heating/steaming, the traditional method in processing red ginseng (steaming fresh ginseng at 95–100°C for a reasonable time) and black ginseng (nine-time repetitive steaming white ginseng at 95–100°C for 3 h) (Gui and Ryu, 2014), dramatically increased Rg3 content both in Asian ginseng and American ginseng. For instance, 2 h steaming increased Rg3 from 0.06 to 5.9% in American root (Wang et al, 2008).…”

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

“…The obtained results can be explained by Maillard reactions favoured by high temperatures, whose products show antioxidant activity. 20 On the other hand, some studies observed an increase in phenolic content after extrusion, 34,35 which is explained by liberation of bound phenolics from cell wall structural components.…”