Table 2. Texture of string cheese added with red ginseng powder
Sample1) | Hardness (N) | Springiness | Cohesiveness |
0 week | C | 5.98±0.502)a3)*4) | 0.82±0.09a | 0.52±0.06a |
T1 | 4.54±0.11b | 0.98±0.07a* | 0.52±0.06a |
T2 | 6.20±0.90a | 0.87±0.03a | 0.52±0.07a |
T3 | 5.91±0.52a | 0.80±0.16a | 0.51±0.09a |
2 week | C | 3.90±0.40b | 0.69±0.02b | 0.47±0.02a |
T1 | 5.14±0.25a* | 0.71±0.05b | 0.46±0.08a |
T2 | 6.21±0.70a | 0.75±0.09ab | 0.44±0.03a |
T3 | 5.22±0.71a | 0.82±0.01a | 0.41±0.03a |
C, string cheese (control); T1, string cheese made by adding red ginseng powder to raw milk; T2, string cheese made by adding red ginseng powder to curd; T3, string cheese made by adding red ginseng powder to hot water for stretching.
Data are mean±SD values (n=3).
Means with different superscripts in the same column are significantly different (p<0.05).
Means the significant differences between storage period (p<0.05).