Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture content of quark significantly decreased, while fat and protein levels increased, although microbial counts and lactose and ash contents were not affected significantly (p<0.05). In terms of color, L* values decreased significantly with increasing concentration of ginseng extract, while a* values increased significantly (p<0.05). The results of texture profiling showed that cohesiveness and springiness were unaffected, whereas hardness, gumminess, and chewiness increased significantly. The 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging activities of the cheese fortified with 0%, 0.5%, or 1.0% of the ginseng extract were 4.22%±0.12%, 20.14%±1.34%, and 56.32%±1.54%, respectively. The results of sensory analysis indicated that bitterness, ginseng odor, and aftertaste significantly improved with increasing concentration of ginseng extract (p<0.05). However, there was no significant difference in the overall quality attributes of quark cheese between the no-supplement control and samples with less than 0.5% of the ginseng extract (p>0.05), suggesting that these products could help to promote public health as functional foods.