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.