Comparison of the physicochemical and sensory properties of Asiago cheeses with added nano‐powdered red ginseng and powdered red ginseng during ripening |
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| Authors: | Kyung‐Hoon Choi Sang‐Hoon Yoo Hae‐Soo Kwak |
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| Affiliation: | 1. Department of Food Science and Technology, Sejong University, , Seoul, South Korea;2. Department of Oriental Cuisine and Arts, Youngsan University, , Busan, South Korea |
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| Abstract: | This study was conducted to investigate the effect of different concentrations of nanopowdered red ginseng (NRG) (200 nm) and powdered red ginseng (PRG) (120 μm) on the physicochemical properties of Asiago cheeses (AC) during ripening at 14 °C for 4 months. The compositions were similar in both cheeses. Lactic acid bacteria (LAB) counts were not significantly different in NRGAC and PRGAC. However, L* value of 0.1% NRGAC was significantly lower than that of PRGAC. Hardness increased significantly in both cheeses. The overall acceptability of 0.1% NRGAC was similar to that of the control. In conclusion, 0.1% NRGAC was quite similar to control. |
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| Keywords: | Asiago cheese Nanopowder Red ginseng Physicochemical property |
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