The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.

Abstract
Introduction
Materials and Methods
    1. Materials
    2. HPLC analysis of ginsenosides
    3. Jelly formulation and preparation
    4. Determination of pH, water content, and solublesolids content
    5. Color and appearance of the jelly
    6. Hardness of jelly
    7. Assay of polyphenols and flavonoids in jelly
    8. DPPH and ABTS radical scavenging activity
    9. Statistical analysis
Result and Discussion
    1. Ginsenoside in fermented red ginseng concentrate(FRGC)
    2. pH, water content, and soluble solid content
    3. Color and appearance of jellies
    4. Hardness of jellies
    5. Polyphenol and flavonoid contents of jelly added withred ginseng extract
    6. Radical scavenging activities of jelly added with redginseng extract
Conclusion
References

• Hyo-Won Kim(Dept. of Tourism and Foodservice Management, Sejong University) Corresponding author