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Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc

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Abstract

Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive compounds such as ginsenosides and dietary fibers. The objective of this study was to investigate effects of baking conditions and formulations on physicochemical and sensory characteristics of crackers in which RGM was incorporated. The sum of ginsenoside Rb1, Rg1 and Rg3 (58.69 ± 2.93 mg/100 g, dry basis) and dietary fibers (7.52 ± 1.22 g/100 g) were the highest in the crackers baked at 120 °C for 60 min. The crackers with 5% replacement of wheat flour with RGM scored the highest in taste and overall acceptability. The baked crackers still contained relatively high amounts of ginsenoside Rb1 (7.62 ± 0.34 mg/100 g), Rg3(R) (7.51 ± 0.99 mg/100 g) and Rg3(S) (8.65 ± 0.77 mg/100 g) and dietary fiber (2.59 ± 0.17 g/100 g). The results suggest that low temperature-long time may be a suitable baking condition to retain bioactive ginsenosides in RGM and using proper amount of RGM in bakery products may improve not only nutritional quality but also sensory properties.

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Availability of data and material

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

Code availability

The codes used in this study are available from the corresponding author on reasonable request.

Abbreviations

RGM:

Red ginseng marc

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Acknowledgements

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, 08826, Korea

    Ji Yeon Lee, Taehwan Lim, Jaecheol Kim & Keum Taek Hwang

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  1. Ji Yeon Lee
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  2. Taehwan Lim
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  3. Jaecheol Kim
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  4. Keum Taek Hwang
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Contributions

JY Lee designed the study, conducted all experimental works and wrote the original manuscript. T Lim advised on the overall research outline and edited the manuscript. J Kim assisted extraction of ginsenosides and HPLC-UV analysis. KT Hwang organized the whole research outline and edited the manuscript.

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Correspondence to Keum Taek Hwang.

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The research protocol was approved by Institutional Review Board (IRB) at Seoul National University (IRB No. 1812/003–001).

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Lee, J.Y., Lim, T., Kim, J. et al. Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc. J Food Sci Technol 59, 212–219 (2022). https://doi.org/10.1007/s13197-021-05002-x

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  • DOI: https://doi.org/10.1007/s13197-021-05002-x

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