title: Quality characteristics and ginsenosides composition of ginseng-yakju according to the particle size of ginseng powder.
abstract: The aim of this study was to develop rice wine (Yakju) containing various amounts and particle sizes of ginseng powder and to analyze the physicochemical characteristics and content of ginsenosides in ginseng-Yakju. Soluble solid content, pH, ethanol concentration, acidity, amino acid content, and evaluation of preference showed no difference between four kinds of Yakju groups, regardless of ginseng supplementation and particle size of the ginseng powder. During fermentation of Yakju containing ginseng, the contents of ginsenosides Rb1, Rb2, Rb3, and Rc were decreased. Otherwise, the content of ginsenoside Rh1 was increased highly by brewing microorganisms in Yakju. Recovery ratios of ginsenosides in ginseng-Yakju were approximately 25.4% (coarse ginseng power) and 23.8% (fine ginseng powder), which were superior to the recovery ratio of ginsenosides in Yakju containing ginseng slices (5%).
authors.affiliation: Department of Food and Nutrition, Kongju National University, Chungnam 340-702, Korea.
authors.forename: Je-Hyuk
authors.initials: JH
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Kangwon National University, Gangwon 245-710, Korea.
authors.forename: Kang Hyun
authors.initials: KH
authors.lastname: Choi
authors.affiliation: Department of Herbal Medicine Resource, Kangwon National University, Gangwon 245-710, Korea.
authors.forename: Eun-Hwa
authors.initials: EH
authors.lastname: Sohn
authors.affiliation: Department of Food and Nutrition, Kangwon National University, Gangwon 245-710, Korea.
authors.forename: Ki-Hyo
authors.initials: KH
authors.lastname: Jang
keywords: Yakju; finely pulverized ginseng; ginsenoside; ginsenoside Rh1