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Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder
Korean J. Food Sci. An. 2018;38:64-77
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Jai-Sung Lee1 and Inhyu Bae2*

1Research and Development Center, Dongwon F&B, Seongnam-si 13212, Korea
2Department of Animal Science and Technology, Sunchon National University, Suncheon-si 57922, Korea
Correspondence to: Inhyu Bae
Department of Animal Science and Technology, Sunchon National University, 255 Jungangro, Suncheon, Jeonnam 57922, Korea
Tel: +82-61-750-3233
Fax: +82-61-750-3233
E-mail: ihbae@scnu.ac.kr
Received May 23, 2017; Revised December 14, 2017; Accepted December 20, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at 14°C for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1-picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. ABTS+ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the L* value decreased, while the a* and b* values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.
Keywords : antioxidant activity, camembert cheese, functional cheese, ginsenoside, red ginseng


February 2018, 38 (1)