Ginsenosides and amino acids in flavored ginseng chips as affected by food formulation and processing technology
2015
The objective of this study was to develop a novel product for ready-to-eat (RTE) ginseng chips with distinctive flavors through food processing (soaking with different media, pre-heating, steaming, freezing and freeze-drying). Changes in total saponin contents, ginsenosides and amino acid contents of ginseng product were investigated. Results showed that ginseng treated with most of the soaking media obtained changes in saponin content significantly (p < 0.05). Surprisingly, ginseng treated with sugar type soaking media obtained significant (p < 0.05) increases in content of ginsenoside Rg3. Ginseng chips soaked with glucose solution, sucrose-vinegar solution, and sucrose solution increased ginsenoside Rg3 31%, 36%, and 64%, respectively. All soaking media showed a descending trend in amino acids content. In conclusion, soaking with sucrose solution is proposed as optimal processing conditions to yield end-product with high bioactive components and favorable taste.This research would have practical applications in providing value-added novel food products derived from ginseng. Presented information will provide useful reference for the food industry to develop new ready-to-eat ginseng food products with specific flavor and texture. The changes in total ginseng saponin, individual ginsenosides and free amino acids in different novel ginseng products may provide manufacturer information to produce desired products with targeted components.
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