ArticleJournal of food science and technology2022
Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 10 citations in OpenAlex.
- Effects of Fermented Ginseng By-Product Supplementation on Growth Performance, Meat Quality, Flavor, and Fatty Acid Metabolism in Hongyu Roosters.Veterinary sciences · 2026Article
- Effects of Non-Fermented Red Ginseng Marc in a Commercial Liquid Feeding System on Growth Performance, Fecal Short-Chain Fatty Acids, Blood Profiles, and Pork Quality in Growing Finishing Pigs.Animals : an open access journal from MDPI · 2026Article
- Preparation of Red Ginseng Marc-Derived Gintonin and Its Application as a Skin Nutrient.Nutrients · 2023Article
- Growth promotion effect of red ginseng dietary fiber to probiotics and transcriptome analysis ofJournal of ginseng research · 2023Article
- Effects of γ-Irradiation on Structure and Functional Properties of Pea Fiber.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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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