Effect of Ginseng Powder on Quality Characteristics of Instant Rice Cake (Baekseolgi)

Abstract

This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.

Development of fermented rice cake containing strawberry showing anti-inflammatory effect on LPS-stimulated macrophages and paw edema induced mice

“…They are mainly made with rice flour or other grains and they are prepared by grinding, streaming, boiling, or frying from the different ingredients and different manufacturing process [ 2 – 4 ]. Many studies have developed functional products by adding the powder of several ingredients into rice cakes such as mulberry, sweet potato, and ginseng [ 5 – 7 ]. Some powders such as almond, maqui berry, pumpkin, and chickpea [ 8 – 11 ], have been reported to exhibit antioxidant effects, while the anti-inflammatory effects in fermented rice cake by adding some ingredients have not been extensively studied.…”

Optimization of Process Conditions and Formulation of Microwave Baked Rice Cake

“…Son y›llarda yap›lan çal›flmalarda insulin gibi davran›fl gösterdi¤i (13,14), total kolesterol seviyesini düflürdü¤ü (15), kalp ve dolafl›m sitemi üzerine olumlu etkileri ( 16) oldu¤u rapor edilmifltir. Yap›lan bir çal›flmada mikrodalgada piflirilen pirinç kekine farkl› oranlarda ginseng tozu kat›lm›fl ve ginseng tozu kat›lmayan keklerin nem miktar›n›n düflük oldu¤unu, ginseng kat›lan keklerin renk, tekstürel ve duyusal özelliklerinin iyileflti¤i gösterilmifltir (17). Konvansiyonel ›s›tma iflleminde, enerji materyalin yüzeyinden bafllayarak iletim, tafl›n›m ve radyasyon ile transfer olur.…”