Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture con...

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Bibliographic Details
Published in:Food science of animal resources 2019, 39(2), , pp.324-331
Main Authors: Kim, Kee-Tae, Hwang, Ji Eun, Eum, Su Jin, Paik, Hyun-Dong
Format: Article
Language:English
Subjects:
축산학
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Summary:The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture content of quark significantly decreased, while fat and protein levels increased, although microbial counts and lactose and ash contents were not affected significantly (p
ISSN:2636-0772
2636-0780
DOI:10.5851/kosfa.2019.e26