Monitoring of Chemical Changes in Explosively Puffed Ginseng and the Optimization of Puffing Conditions
Monitoring of Chemical Changes in Explosively Puffed Ginseng and the Optimization of Puffing Conditions
Sung-Ran Yoon,Gee-Dong Lee,Hyun-Ku kim,J. Kwon
2010 · DOI: 10.5142/JGR.2010.34.1.059
14 Citations
TLDR
On the basis of superimposed contour maps for functional compounds and overall palatability of puffed ginseng, the optimum ranges of puffing conditions were 10-17% moisture content and 294-392 ㎪ puffing pressure.