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. 2014 Apr;38(2):146-53.
doi: 10.1016/j.jgr.2013.12.002. Epub 2013 Dec 18.

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Ying Gui  1 , Gi-Hyung Ryu  1
Affiliations

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Ying Gui et al. J Ginseng Res. 2014 Apr.

Abstract

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

Keywords: Panax ginseng; antioxidant activity; extrusion; physicochemical properties; white and red ginseng.

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Figures

Fig. 1
Fig. 1
Screw configuration for extrusion process (model THK 3). Screw length: 690 mm. Screw diameter: 30 mm. Extrusion conditions: moisture content 25%, screw speed 200 rpm, temperature 110°C.
Fig. 2
Fig. 2
The dispersibility of white ginseng (WG, White), extruded white ginseng (EWG, Exwhite), red ginseng (RG, Red), and extruded red ginseng (ERG, Exred).
Fig. 3
Fig. 3
Scanning electron micrographs of extruded white ginseng (EWG) and extruded red ginseng (ERG). (A,B) EWG (magnification 35×, 150×). (C,D) ERG (magnification 35×, 150×), accelerating voltage: 10.0 kV. Extrusion conditions: moisture content 25%, screw speed 200 rpm, temperature 110°C.
Fig. 4
Fig. 4
Acidic polysaccharide contents of EWG and ERG. Extrusion conditions: moisture content 25%, screw speed 200 rpm, temperature 110°C. Each bar represents the mean ± SD. Different letter (a, b, c, d) denote significant difference (p < 0.05). ERG, extruded red ginseng; EWG, extruded white ginseng; RG, red ginseng; SD, standard deviation; WG, white ginseng.
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