초록 열기/닫기 버튼
This study investigated the quality characteristics of red ginseng marc, which was usually unused but was used on baked rice cakes. This was done by using ground red ginseng marc as it was and sweetened red ginseng marc. The red ginseng marc and sweetened red ginseng marc were each ground then added to baked rice cakes at 10, 20, and 30 percent levels. The moisture content of RGS30 was the lowest. The lightness (L value) of the crust color was the lightest in the control variable, and lightness in the baked rice cake with sweetened red ginseng marc was found to be lower than the baked rice cake with regular red ginseng marc. Redness (a value) a was the lowest in the control sample for both the crust and crumb parts, and RGS 30 was the highest. In texture, the control sample showed the highest value for both the red ginseng marc and the sweetened red ginseng marc. Adhesiveness was high in RG20 and RG 30 where the red ginseng marc levels are high. The preference test showed that RGS 10 with sweetened red ginseng marc was the most preferable in color and that there was no difference in the odor Taste preference was the highest for RGS 20 with sweetened red ginseng marc. In texture, RGS10 and RGS20 with sweetened red ginseng marc showed the highest preferable. The overall acceptability showed that RGS20 with 20% sweetened red ginseng marc was the most preferable.
