This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker “rice grain size”, “glossiness”, “appearance cohesiveness”, “cooked rice aroma”, “sweet taste”, “texture cohesiveness”, “thickness”, and “stickiness” than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 닭죽 및 수삼가루 제조
    3. 닭죽의 pH, 점도 및 퍼짐성
    4. 색도 및 외관
    5. 총 폴리페놀 함량, DPPH 및 ABTS 라디칼 소거능
    6. 감각 특성 평가
    7. 통계분석
III. 결과 및 고찰
    1. 닭죽의 pH, 점도 및 퍼짐성
    2. 색도 및 외관
    3. 총 폴리페놀 함량, DPPH 및 ABTS 라디칼 소거능
    4. 감각 특성 평가
IV. 요약 및 결론
References

• 하혜민(군산대학교 식품영양학전공) | Hye-Min Ha (Major in Food and Nutrition, Kunsan National University)
• 이인선(군산대학교 식품영양학전공) | In-Seon Lee (Major in Food and Nutrition, Kunsan National University) Corresponding author