This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

백미삼(지근), 홍미삼(지근) 및 홍삼절편(주근: 수삼-절편-증삼-건조)을 대상으로 팽화시켜 팽화 인삼분말의 흡습 특성을 조사하고 수분활성도 예측모델을 수립하였다. 등온 흡습곡선은 대부분의 식품들과 같이 역S형의 형태을 나타내었으며 가장 낮은 온도인 에서 평형수분함량이 가장 높았다. 단분자층수분함량은 BET식 에 의해 solid의 값으로 계산되었으며 BET식에 적용했을 때 가 로 GAB식 보다 높은 유의성을 보였다. 등온흡습곡선의 적합도는 K

Organoleptic qualities were evaluated putting emphasis on flavor and color of white ginseng powders which were treated with ethylene oxide(EO) and gamma radiation(5, 10kGy) for microbial decontaminations. Immediately after treatments, there was no significant changes in the overall flavor and color of the samples between the nontreated control and both treatments. The color of even airtight-packaged samples, however, was changed(p2 when treated with EO and 10 kGy. These changes in color were confirmed by the instrumental determinations for the stored samples. Thus, it can be proposed that gamma Irradiation below 10kGy combined with airtight packaging is required for keeping the organoleptic quality of white ginseng powders for more than 6 months of storage.