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Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
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. T...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
2013
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3986504/ https://www.ncbi.nlm.nih.gov/pubmed/24748839 http://dx.doi.org/10.1016/j.jgr.2013.12.002 |
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author | Gui, Ying Ryu, Gi-Hyung |
author_facet | Gui, Ying Ryu, Gi-Hyung |
author_sort | Gui, Ying |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-3986504 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
record_format | MEDLINE/PubMed |
spelling | pubmed-39865042014-04-18 Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) Gui, Ying Ryu, Gi-Hyung J Ginseng Res Research Article 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. 2013-12-18 2014-04 /pmc/articles/PMC3986504/ /pubmed/24748839 http://dx.doi.org/10.1016/j.jgr.2013.12.002 Text en © 2014 The Korean Society of Ginseng. Published by Elsevier B.V. All rights reserved. http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Gui, Ying Ryu, Gi-Hyung Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) |
title | Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) |
title_full | Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) |
title_fullStr | Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) |
title_full_unstemmed | Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) |
title_short | Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) |
title_sort | effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3986504/ https://www.ncbi.nlm.nih.gov/pubmed/24748839 http://dx.doi.org/10.1016/j.jgr.2013.12.002 |
work_keys_str_mv | AT guiying effectsofextrusioncookingonphysicochemicalpropertiesofwhiteandredginsengpowder AT ryugihyung effectsofextrusioncookingonphysicochemicalpropertiesofwhiteandredginsengpowder |