Quality Characteristics of Jeung-Pyun according to the level of Red Ginseng powder

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, ) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p added red ginseng. The degree of expansion was significantly decreased in the groups with added red ginseng (p added red ginseng (p added red ginseng and a bitter taste was very strong in the groups with added red ginseng. Appearance and overall quality were highest in the groups with added red ginseng (p red ginseng was most preferable.