Food Properties of Ready-to-eat Flavored Ginseng Chips as Affected by Food Formulation and Food Processing

Food Properties of Ready-to-eat Flavored Ginseng Chips as Affected by Food Formulation and Food Processing

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Author(s)

Author(s): Baojun Xu, Weixi Cai, Jiali Chen

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414 983 16-28 Volume 3 - Oct 2014

Abstract

As a kind of herbal medicine, different processing methods have been studied to improve ginseng qualities. However, as a food material, ginseng processing has not been fully studied. The objective of this study was to develop novel food products for ready-to-eat (RTE) ginseng chips with specific flavors through food processing (soaking with different media, pre-heating, steaming, freezing and freeze drying). Changes in chroma, texture, total phenolic contents (TPC), and DPPH radical scavenging activities (DPPH) of novel ginseng product were investigated. Results showed that ginseng treated with most of soaking media obtained significant differences (p < 0.05) in food properties. Typically, significant (p < 0.05) color changes in ginseng chips was found in ginseng treated with black soybean soaking water. An obvious enhancement of total phenolic contents (TPC) and DPPH were found in green tea water. RTE ginseng chips with value–added and specific flavor were successfully obtained by food processing technology.

Keywords

Ready-to-eat, flavored ginseng chips, Chroma, Texture, Phenolics, Antioxidants

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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