title: Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening.
abstract: This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.
authors.affiliation: Department of Food Technology, Universiti Putra Malaysia, Serdang43400, Malaysia .
authors.forename: Kyung-Hoon
authors.initials: KH
authors.lastname: Choi
authors.affiliation: Department of Food Technology, Universiti Putra Malaysia, Serdang43400, Malaysia .
authors.forename: Ji-Young
authors.initials: JY
authors.lastname: Min
authors.affiliation: Department of Food Technology, Universiti Putra Malaysia, Serdang43400, Malaysia .
authors.forename: Palanivel
authors.initials: P
authors.lastname: Ganesan
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Sunchon 540-950, Korea .
authors.forename: In-Hyu
authors.initials: IH
authors.lastname: Bae
authors.affiliation: Department of Food Technology, Universiti Putra Malaysia, Serdang43400, Malaysia .
authors.forename: Hae-Soo
authors.initials: HS
authors.lastname: Kwak
keywords: Asiago Cheese; Physicochemical Property; Red Ginseng Hydrolyzates