Food Properties of Ready-to-eat Flavored Ginseng Chips as Affected by Food Formulation and Food Processing

Baojun Xu, Weixi Cai and Jiali Chen

International Journal of Sciences, 2014, vol. 3, issue 10, 16-28

Abstract: As a kind of herbal medicine, different processing methods have been studied to improve ginseng qualities. However, as a food material, ginseng processing has not been fully studied. The objective of this study was to develop novel food products for ready-to-eat (RTE) ginseng chips with specific flavors through food processing (soaking with different media, pre-heating, steaming, freezing and freeze drying). Changes in chroma, texture, total phenolic contents (TPC), and DPPH radical scavenging activities (DPPH) of novel ginseng product were investigated. Results showed that ginseng treated with most of soaking media obtained significant differences (p

Keywords: Ready-to-eat; flavored ginseng chips; Chroma; Texture; Phenolics; Antioxidants (search for similar items in EconPapers)
Date: 2014
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.ijsciences.com/pub/article/572 (text/html)
https://www.ijsciences.com/pub/pdf/V320141004.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:adm:journl:v:3:y:2014:i:10:p:16-28

Ordering information: This journal article can be ordered from
https://www.ijsciences.com/payment_guide.php

Access Statistics for this article

More articles in International Journal of Sciences from Office ijSciences Alkhaer Publications Manchester M8 8XG England.
Bibliographic data for series maintained by Staff ijSciences ().