The Quality Characteristics of Deodeok-Doenjang Pre-treated by Various Sugaring Methods during Storage 전처리 당절임 방법 차이에 따른 더덕된장의 저장 중 품질특성
최덕주 Duck-joo Choi , 이윤정 Yun-jung Lee , 김윤경 Youn-kyeong Kim , 김문호 Mun-ho Kim , 최소례 So-rye Choi , 차환수 Hwan-soo Cha , 윤예리 Aye-ree Youn
DOI:10.9724/kfcs.2014.30.6.663
Abstract
We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at 7°C and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at 37°C; that is, this product is expected to have a refrigerator shelf life of 3 months.
Study of Heating Methods for Optimal Taste and Swelling of Sea-cucumber 가열방법에 따른 해삼의 최대 팽윤 및 기호성 향상 연구
정연훈 Yeon-hun Jung , 유승석 Seung-seok Yoo
DOI:10.9724/kfcs.2014.30.6.670
Abstract
The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.
Key Words
sea-cucumber, swelling, boiling, steaming
Quality Characteristics of Cookies Added with Ginseng Leaf 인삼 잎을 첨가한 쿠키의 품질 특성
김담 Dam Kim , 김경희 Kyoung-hee Kim , 육홍선 Hong-sun Yook
Quality Characteristics of Cookies Added with Ginseng Leaf 인삼 잎을 첨가한 쿠키의 품질 특성
김담 Dam Kim , 김경희 Kyoung-hee Kim , 육홍선 Hong-sun Yook
DOI:10.9724/kfcs.2014.30.6.679
Abstract
This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) ofginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.
Study on the Salt-Related Dietary Behaviors according to the Stage of Change Model for Salt-Related Intake of Middle School Students in Gyeongsangbuk-do Area 경북 일부지역 중학생의 소금 섭취 관련 행동변화단계에 따른 식행동 조사
Study on the Salt-Related Dietary Behaviors according to the Stage of Change Model for Salt-Related Intake of Middle School Students in Gyeongsangbuk-do Area 경북 일부지역 중학생의 소금 섭취 관련 행동변화단계에 따른 식행동 조사
박소영 So-young Park , 이경아 Kyung-a Lee
DOI:10.9724/kfcs.2014.30.6.687
Abstract
The purpose of this study was to investigate the salt-related dietary behaviors according to the stage of change model in middle school students from the Gyeongsangbuk-do area. Data were collected from, a total of 253 male and 210 female middle school students through. Self-reporting questionnaire. By stage of salt-related dietary behaviors, the ‘Pre-contemplation stage’ was comprised of 57.3%, the ‘Contemplation stage’ of 12.2%, the ‘Preparation stage’ of 7.4% and the ‘Action stage’ of 23.2% of students. There were significant differences in the stage of change according to the experience with salt-related nutrition education (p<0.05), wherein differences according to gender and parent's education were not observed. In the salt-related dietary behaviors, there were significant differences according to gender (p<0.05), pocket money (p<0.01), and the stage of change (p<0.001). Males had higher salt-related dietary behavior scores than females, while students who had more pocket money also had higher scores, and the action group had lower scores than the other groups. Among the 10 items of salt-related dietary behaviors, only 4 showed above the average score (2.92/5.00), including behaviors of liking kimchi, completely consuming snacks and instant foods, and drinking the broth of soups. The salt-related dietary score of males was higher than females, while the action group's score was lower than the other stages.
Key Words
middle school students, salt-related dietary behaviors, stage of change model
Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree 대봉감 퓨레를 첨가한 우리밀 식빵의 품질 특성
임전순 Chuanshun Ren , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree 대봉감 퓨레를 첨가한 우리밀 식빵의 품질 특성
임전순 Chuanshun Ren , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
DOI:10.9724/kfcs.2014.30.6.695
Abstract
Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ΔE values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.
Key Words
Daebong persimmon puree, domestic wheat flour, white pan bread, substitution, quality characteristics
A Study on the Attitude, Perception, and Preference of Jjigae HMR (Home Meal Replacement) for Americans in L.A. Area 찌개 HMR (Home Meal Replacement)에 대한 L.A. 지역 미국 소비자들의 태도, 인식 조사 및 기호도 조사
김미영 Mi-young Kim , 이보라 Bo-ra Lee , 이영승 Young-seung Lee , 이영헌 Young-hun Lee
A Study on the Attitude, Perception, and Preference of Jjigae HMR (Home Meal Replacement) for Americans in L.A. Area 찌개 HMR (Home Meal Replacement)에 대한 L.A. 지역 미국 소비자들의 태도, 인식 조사 및 기호도 조사
김미영 Mi-young Kim , 이보라 Bo-ra Lee , 이영승 Young-seung Lee , 이영헌 Young-hun Lee
DOI:10.9724/kfcs.2014.30.6.704
Abstract
This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.
Key Words
jjigae, home meal replacement (HMR), attitude, perception, sensory evaluation
Gelatinization Properties and Molecular Structure of Waxy Rice Starches Isolated from Korean Japonica and Indica Cultivars 국내산 자포니카와 인디카 품종 찹쌀전분의 호화특성과 분자구조
오송민 Song Min Oh , 노준희 Jun Hee No , 신말식 Malshick Shin
Gelatinization Properties and Molecular Structure of Waxy Rice Starches Isolated from Korean Japonica and Indica Cultivars 국내산 자포니카와 인디카 품종 찹쌀전분의 호화특성과 분자구조
오송민 Song Min Oh , 노준희 Jun Hee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2014.30.6.716
Abstract
Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean traditional rice cakes and cookies. Sinseonchal starch was the highest in crude protein, amylopectin, damaged starch contents, and water binding capacityamong the cultivars tested. The initial pasting temperature (72.75°C), peak (360.54 RVU), breakdown (162.21 RVU) and setback (30.83 RVU) viscosities of Sinseonchal had the highest values (p< 0.05). Onset and peak temperatures by differential scanning calorimeter were also the highest in Sinseonchal. The molecular weight of Sinseonchal amylopectin was 5.46 107higher than those of the other cultivars, but its peak height and area were the lowest among them. The amylopectin peak by HPSEC showed a shoulder in the lower molecular weight portion and its relative area decreased in the following order; Sinseonchal > Dongjinchal > Hangangchal 1. On the branch chain length distribution of amylopectin, the proportion of DP13-24 and DP25-36 showed reverse trends, with higher japonica type amylopectin in DP13-24.
Quality Characteristics of Muffin with Added Corni fructus Powder 산수유 분말 첨가 머핀의 품질특성
정지숙 Ji-suk Jeong , 김용주 Yong-joo Kim , 최보름 Bo-rum Choi , 이정애 Jeong-ae Lee , 고근배 Geun-bae Go , 손병길 Byeong-gil Son , 강석원 Suk-won Gang , 안상희 Sang-hee An
DOI:10.9724/kfcs.2014.30.6.726
Abstract
The purpose of this study was to examine the qualities of muffins made with 0, 2, 4, 6, and 8% Corni fructus powder. The height of the muffins did not significantly differ between the sample groups; however, the weight of the control group was higher than that of the test samples containing Corni fructus powder. The volume and specific loaf volume of muffins decreased with the addition of Corni fructus powder. The baking loss of the samples containing Corni fructus powder was also higher than that of the control group. The moisture content of the control group was 19.88%, whereas that of the test samples ranged from 16.72~21.01%. The pH of batters and muffins of the test samples were lower than those of the control group. For DPPH radical scavenging activity, the control group measured 11.46%, whereas the test samples ranged from 22.63~53.33%. The L and b values of the crust and crumbs decreased, but the a value was increased significantly by the addition of Corni fructus powder. Examination of the textural properties revealed the hardness, gumminess and brittleness of muffins containing Corni fructus powder were significantly higher than those of the control group. In term of overall preference, the sensory evaluation scores of groups containing 2% and 4% of Corni fructus powder did not show significant differences compared to the control group. Based on the above results, using Corni fructus powder at less than 4% would be appropriate for making muffins.
Dietary Behaviors on Yaksun Foods by Dietary Life Style Type in Women 여성의 식생활 라이프스타일 유형별 약선음식에 대한 식행동
복혜자 Hye-ja Bog , 전혜경 Hae-kyung Jeon
DOI:10.9724/kfcs.2014.30.6.735
Abstract
This study examined dietary behaviors such as use motive, selection attribute, satisfaction, and purchasing intention in Yaksun foods according to women's dietary life style type. To achieve this research objective, it targeted women in more than the 20s who dwell in Seoul and Busan area. As a result, the following facts were clarified. First, the highest recognition was shown in rationality-seeking type as for diversion and in taste-seeking type as for sociality among the motives for using Yaksun foods. Second, the highest recognition was shown in taste-seeking type as for food quality & taste and physical service and in rationality-seeking type as for convenience among the selection attributes of Yaksun foods. Third, the satisfaction and the purchasing intention of Yaksun foods were the highest in health-seeking type. Seeing the above findings, the differentiation will be pursued from other food-service markets by making sensual taste and flavor as the food materials of Yaksun foods targeting consumers who pursue taste. Also, to increase satisfaction and purchasing intention of Yaksun foods, there is a need to positively publicize that Yaksun foods have efficacy on maintaining health and preventing disease.
Quality Characteristics and Physiological Activities of Takju with Whole Chestnut 통밤을 첨가한 탁주의 품질특성 및 생리활성
손종연 Jong-youn Son , 정일진 Il-jin Jung
DOI:10.9724/kfcs.2014.30.6.746
Abstract
This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.
A Comparison of Antioxidant Effects among Non-fermented and Fermented Columbian Coffee, and Luwak Coffee Beans 발효 유무에 따른 콜롬비아 커피와 루왁커피의 항산화 활성 비교연구
김송숙 Song-suk Kim
DOI:10.9724/kfcs.2014.30.6.757
Abstract
The purpose of this study was to investigate the antioxidant effects of non-fermented (CAC) and Monascus pilosus-fermented Columbia arabica coffee (FCAC), as well as Luwak coffee (LC) beans. The results indicated that total polyphenols content (mg/g of dry basis) was highest in CAC (70.69), followed by LC (62.07), and FCAC (41.38). However, the ratio of total flavonoids/polyphenols in FCAC was the highest. In terms of electron donating ability (%, coffee mg/mL), CAC was significantly higher than LC and FCAC. Regardless of fermentation, ferric reducing antioxidant powers were similar in CAC and FCAC and lowest in LC. LC also had the highest inhibitory activity against xanthine oxidase (XO). However FAAC had the highest inhibitory activity against aldehyde oxidase (AO), with nearly three times the levels found in CAC and LC. According to the above results, FCAC had a higher ratio of flavonoids/polyphenols and iron chelating activity than CAC. FCAC also had the highest AO inhibitory activity among the three experimental coffee beans. The results suggest that further studies are required to evaluate the bioactive components of various coffee beans so as to determine the potential benefits thatcoffee may have on preventing oxidative stress-related conditions.
In Vitro Antioxidative Activity and Polyphenol and Tocopherol Contents of Bugak with Lotus Root, Dried Laver, or Perilla Leaf 연근, 김, 깻잎 부각의 산화방지 활성, 폴리페놀 화합물과 토코페롤 함량
정이진 Leejin Jung , 송영옥 Yeongok Song , 정라나 Lana Chung , 최은옥 Eunok Choe
In Vitro Antioxidative Activity and Polyphenol and Tocopherol Contents of Bugak with Lotus Root, Dried Laver, or Perilla Leaf 연근, 김, 깻잎 부각의 산화방지 활성, 폴리페놀 화합물과 토코페롤 함량
정이진 Leejin Jung , 송영옥 Yeongok Song , 정라나 Lana Chung , 최은옥 Eunok Choe
DOI:10.9724/kfcs.2014.30.6.767
Abstract
In vitro antioxidative activities and antioxidants of the lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were evaluated. The bugak was prepared with fermented glutinous rice batter and unroasted sesame oil for use in the pan-frying. The perilla leaf bugak showed the highest radical scavenging activity and reducing power, with the lowest in the lotus root bugak. The antioxidative activity of the blanched lotus root was lower than the dried laver or the perilla leaf. Polyphenol content was higher in the perilla leaf bugak than the lotus root or the dried laver bugak, and tocopherols were mainly derived from frying oil. The antioxidative activity of bugak was correlated well with polyphenol contents, but there was no correlation between tocopherol contents and the antioxidative activity.
Management of Critical Control Points to Improve Microbiological Quality of Potentially Hazardous Foods Prepared by Restaurant Operations 외식업체에서 제공하는 잠재적 위험 식품의 미생물적 품질향상을 위한 중점관리점 관리방안
Management of Critical Control Points to Improve Microbiological Quality of Potentially Hazardous Foods Prepared by Restaurant Operations 외식업체에서 제공하는 잠재적 위험 식품의 미생물적 품질향상을 위한 중점관리점 관리방안
The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of 2.86±0.5 log CFU/g and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were 4.66±0.4 log CFU/g and 3.08±0.4 log CFU/g, respectively. Upon washing, the standard plate counts were 3.12±0.6 log CFU/g and 2.10±0.3 log CFU/g, respectively, but upon washing after chlorination, those were 2.23±0.3 log CFU/g and 0.72±0.7 log CFU/g, respectively. The standard plate counts of baby greens, radicchio and leek were 6.02±0.5 log CFU/g, 5.76±0.1 log CFU/g and 6.83±0.5 log CFU/g, respectively. After 5 minutes of chlorination, the standard plate counts were 4.10±0.6 log CFU/g, 5.14±0.1 log CFU/g and 5.30±0.3 log CFU/g, respectively. After 10 minutes of chlorination treatment, the standard plate counts were 2.58±0.3 log CFU/g, 4.27±0.6 log CFU/g, and 4.18±0.5 log CFU/g, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.
Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong (Liriope platyphylla) 맥문동의 물추출액 및 에탄올추출액 이용 음료의 산화방지 활성
이경애 Kyong-ae Lee , 박진숙 Jin-sook Park
DOI:10.9724/kfcs.2014.30.6.785
Abstract
The antioxidative activities of beverages with water or ethanol extracts from Maegmundong (Liriope platyphylla) were investigated with free amino acid and mineral analysis, as well as saponin, total phenolics and flavonoid determination. Antioxidative activity was evaluated by electron donating ability and ABTS radical scavenging activity. There was only a small difference between water extract beverages and ethanol-extract beverages with respect to their electron donating ability and ABTS radical scavenging activity, although the total saponin, total phenolics and flavonoid were found to be greater in the ethanol extract beverages than in the water extract beverages. Three major free amino acids of the Magemundong beverages with water- or ethanol extract were asparagine (58.30, 60.68 mg%), methionine (15.10, 13.95 mg%, respectively) and proline (12.31, 14.00 mg%, respectively). The most abundant mineral in the Maegmundong beverage with water and ethanol extract was potassium (238.68, 244.32 mg%, respectively).
Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology 반응표면분석법을 이용한 아로니아 식초 제조를 위한 발효조건 최적화
박희전 Hee-jeon Park , 정소희 So-hee Jeong , 윤해훈 Hae-hoon Yoon , 정지혜 Ji-hye Jung , 송지영 Ji-young Song
DOI:10.9724/kfcs.2014.30.6.792
Abstract
This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different (p≤0.01), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.
Quality Characteristics of Yackwa with Red Ginseng Marc Powder 홍삼박 분말을 첨가한 약과의 품질 특성
장옥희 Ok-hee Zang , 박지현 Jihyun Park , 김선희 Sun-hee Kim , 이선영 Sun-yung Lee , 문보경 Bokyung Moon
DOI:10.9724/kfcs.2014.30.6.800
Abstract
The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The a* value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the L*-and b*-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.
Key Words
red ginseng marc, UPLC, ginsenosides, Yackwa, quality characteristics
