Table 4. Ginsenoside contents of string cheese added with red ginseng powder
(unit: mg/kg)
Sample1) | Rb1 | Rg1 | Rg3 | Total content |
Red ginseng powder | 2,431.02±332.392) | 1,368.22±207.95 | 222.30±93.13 | 4,021.54±143.76 |
C | 0.10±0.08c3) | ND4) | ND | 0.10±0.08c |
T1 | 25.24±5.71b | 6.64±1.25b | 2.54±0.71b | 34.41±7.66b |
T2 | 37.12±8.56a | 15.87±2.13a | 3.00±1.05b | 55.99±11.71a |
T3 | 27.85±5.79ab | 18.67±2.64a | 12.94±1.98a | 59.47±10.39a |
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).
Not detected.