Effect of Ginseng Powder Addition on Physicochemical Properties of Wheat Bread and Cookies

This study evaluated quality properties of hard wheat-ginseng bread (10% ginseng powder, GP) and soft wheat-ginseng cookies (10% GP), and changes in ginsenosides (G) in bread and cookies upon baking. Bread loaf volume decreased when GP was added to hard wheat flour (HWF) bread formulations. Widths o...

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Bibliographic Details
Published inFood science and biotechnology Vol. 21; no. 4; pp. 951 - 957
Main Authors Chang, Yoon Hyuk, Ng, Perry K.W
Format Journal Article
LanguageKorean
Published 2012
Subjects
bread
cookie
ginsenoside
wheat flour
ginseng powder
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Summary:This study evaluated quality properties of hard wheat-ginseng bread (10% ginseng powder, GP) and soft wheat-ginseng cookies (10% GP), and changes in ginsenosides (G) in bread and cookies upon baking. Bread loaf volume decreased when GP was added to hard wheat flour (HWF) bread formulations. Widths of cookies baked from soft wheat flour (SWF)-GP were significantly smaller than those of cookies baked from SWF. Individual G (Rb1, Rc, Rd, Rg2, and Rg3) were fractionated and identified by reversed-phase (RP)-HPLC from GP, ground bread crust, and ground bread crumb of samples baked from HWF and HWF-GP, and ground cookie samples baked from SWF and SWF-GP. Rg2 (0.17 and 0.06 mg/100 mg GP) was found in the bread crust and bread crumb of samples baked from HWF-GP, respectively, whereas Rg3 (0.07 mg/100 mg GP) was present only in the bread crust. Rg2 and Rg3 were not present in cookie samples baked from SWF-GP.
Bibliography:KISTI1.1003/JNL.JAKO201213660559441
ISSN:1226-7708
2092-6456