Abstract:

In order to develop a new method for preparing red ginseng products, the effects of water content in raw materials and barrel temperature on browning of ginseng products prepared by twin-screw extrusion were investigated. The results indicated that the L value of extrusion powder decreased with increasing barrel temperature (100, 120 ℃ and 140 ℃). At the same barrel temperatures, the L value of extrusion power increased, but the a value decreased with increasing water content in raw materials. The b value reached its maximum at 120 ℃. Ginseng with higher browning during extrusion displayed higher reducing sugar content but lower starch content. Under the same extrusion conditions, lower water content resulted in an increase in amino nitrogen consumption. Extruded finseng products were better than traditional red ginseng form the viewpoint of color.

Key words: ginseng, extrusion, red ginseng, browning