Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

• Published in: Asian-australasian journal of animal sciences Vol. 28; no. 1; pp. 120 - 126
• Main Authors: Choi, Kyung-Hoon, Min, Ji-Young, Ganesan, Palanivel, Bae, In-Hyu, Kwak, Hae-Soo
• Format: Journal Article
• Language: Korean
• Published: 2015
• Subjects: Physicochemical Property; Asiago Cheese; Red Ginseng Hydrolyzates
• ISSN: 1011-2367; 1976-5517

This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at $14^{\circ}C$ for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE-added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.