Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage
American ginseng (Panax quinquefolius L.) has recognized neurocognitive effects, and a ginsenoside-rich extract of the root of the plant has been shown to improve cognitive functions in young adults. This study aimed at assessing the chemical and sensory profiles of a UHT-treated, low-lactose functional milk containing American ginseng. Individual ginsenosides in the milk were analyzed by HPLC. Descriptive sensory analysis was performed by a trained panel to quantitatively document sensory changes resulting from the addition of ginseng and the UHT process on flavored and unflavored milks. Consumer acceptance of the product was also investigated. Total ginsenoside content in the UHT-treated milk enriched with the ginseng extract after UHT process treatment was 7.52. mg/100. g of milk, corresponding to a recovery of 67.6% compared with the content in the unprocessed extract. The intake of 150 to 300. mL of this ginseng-enriched milk provides the amount of total ginsenosides (11.5 to 23. mg) necessary to improve cognitive function after its consumption. Both the presence of ginsenosides and their thermal treatment affected some sensory properties of the milk, most notably an increase in bitterness and metallic taste, the appearance of a brownish color, and a decrease in milky flavor. Levels of brown color, bitterness, and metallic taste were highest in the industrially processed ginseng-enriched milk. The bitterness attributable to ginseng extract was reduced by addition of vanilla flavor and sucralose. A consumer exploratory study revealed that a niche of consumers exists who are willing to consume this type of product.
Main Authors: | , , , , , , , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Published: |
American Dairy Science Association
2012-08
|
Subjects: | UHT-treated milk, Ginsenoside, Sensory property, Consumer acceptance, |
Online Access: | http://hdl.handle.net/10261/332927 http://dx.doi.org/10.13039/501100004837 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-iata-es-10261-332927 |
---|---|
record_format |
koha |
spelling |
dig-iata-es-10261-3329272023-08-14T11:10:59Z Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage Tárrega, Amparo Salvador, Ana Meyer, Marjolaine Feuillère, Nicolas Ibarra, A. Roller, Marc Terroba, D. Madera, C. Iglesias, J. R. Echevarría, J. Fiszman, Susana Ministerio de Ciencia e Innovación (España) UHT-treated milk Ginsenoside Sensory property Consumer acceptance American ginseng (Panax quinquefolius L.) has recognized neurocognitive effects, and a ginsenoside-rich extract of the root of the plant has been shown to improve cognitive functions in young adults. This study aimed at assessing the chemical and sensory profiles of a UHT-treated, low-lactose functional milk containing American ginseng. Individual ginsenosides in the milk were analyzed by HPLC. Descriptive sensory analysis was performed by a trained panel to quantitatively document sensory changes resulting from the addition of ginseng and the UHT process on flavored and unflavored milks. Consumer acceptance of the product was also investigated. Total ginsenoside content in the UHT-treated milk enriched with the ginseng extract after UHT process treatment was 7.52. mg/100. g of milk, corresponding to a recovery of 67.6% compared with the content in the unprocessed extract. The intake of 150 to 300. mL of this ginseng-enriched milk provides the amount of total ginsenosides (11.5 to 23. mg) necessary to improve cognitive function after its consumption. Both the presence of ginsenosides and their thermal treatment affected some sensory properties of the milk, most notably an increase in bitterness and metallic taste, the appearance of a brownish color, and a decrease in milky flavor. Levels of brown color, bitterness, and metallic taste were highest in the industrially processed ginseng-enriched milk. The bitterness attributable to ginseng extract was reduced by addition of vanilla flavor and sucralose. A consumer exploratory study revealed that a niche of consumers exists who are willing to consume this type of product. The financial support of the Ministry of Science and Innovation of Spain (Madrid, Spain) for the project SENIFOOD (CENIT Programme) and for the contract with A. Tárrega (Juan de la Cierva Programme) is acknowledged. We gratefully acknowledge Juan Duato Aguilar, from Naturex Spain S.L. (Quart de Poblet, Spain), for his valuable technical support. 2023-08-09T11:00:03Z 2023-08-09T11:00:03Z 2012-08 2023-08-09T11:00:03Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.3168/jds.2012-5341 issn: 0022-0302 e-issn: 1525-3198 Journal of Dairy Science 95(8): 4246-4255 (2012) http://hdl.handle.net/10261/332927 10.3168/jds.2012-5341 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.3168/jds.2012-5341 Sí none American Dairy Science Association Elsevier |
institution |
IATA ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-iata-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del IATA España |
topic |
UHT-treated milk Ginsenoside Sensory property Consumer acceptance UHT-treated milk Ginsenoside Sensory property Consumer acceptance |
spellingShingle |
UHT-treated milk Ginsenoside Sensory property Consumer acceptance UHT-treated milk Ginsenoside Sensory property Consumer acceptance Tárrega, Amparo Salvador, Ana Meyer, Marjolaine Feuillère, Nicolas Ibarra, A. Roller, Marc Terroba, D. Madera, C. Iglesias, J. R. Echevarría, J. Fiszman, Susana Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage |
description |
American ginseng (Panax quinquefolius L.) has recognized neurocognitive effects, and a ginsenoside-rich extract of the root of the plant has been shown to improve cognitive functions in young adults. This study aimed at assessing the chemical and sensory profiles of a UHT-treated, low-lactose functional milk containing American ginseng. Individual ginsenosides in the milk were analyzed by HPLC. Descriptive sensory analysis was performed by a trained panel to quantitatively document sensory changes resulting from the addition of ginseng and the UHT process on flavored and unflavored milks. Consumer acceptance of the product was also investigated. Total ginsenoside content in the UHT-treated milk enriched with the ginseng extract after UHT process treatment was 7.52. mg/100. g of milk, corresponding to a recovery of 67.6% compared with the content in the unprocessed extract. The intake of 150 to 300. mL of this ginseng-enriched milk provides the amount of total ginsenosides (11.5 to 23. mg) necessary to improve cognitive function after its consumption. Both the presence of ginsenosides and their thermal treatment affected some sensory properties of the milk, most notably an increase in bitterness and metallic taste, the appearance of a brownish color, and a decrease in milky flavor. Levels of brown color, bitterness, and metallic taste were highest in the industrially processed ginseng-enriched milk. The bitterness attributable to ginseng extract was reduced by addition of vanilla flavor and sucralose. A consumer exploratory study revealed that a niche of consumers exists who are willing to consume this type of product. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Tárrega, Amparo Salvador, Ana Meyer, Marjolaine Feuillère, Nicolas Ibarra, A. Roller, Marc Terroba, D. Madera, C. Iglesias, J. R. Echevarría, J. Fiszman, Susana |
format |
artículo |
topic_facet |
UHT-treated milk Ginsenoside Sensory property Consumer acceptance |
author |
Tárrega, Amparo Salvador, Ana Meyer, Marjolaine Feuillère, Nicolas Ibarra, A. Roller, Marc Terroba, D. Madera, C. Iglesias, J. R. Echevarría, J. Fiszman, Susana |
author_sort |
Tárrega, Amparo |
title |
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage |
title_short |
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage |
title_full |
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage |
title_fullStr |
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage |
title_full_unstemmed |
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage |
title_sort |
active compounds and distinctive sensory features provided by american ginseng (panax quinquefolius l.) extract in a new functional milk beverage |
publisher |
American Dairy Science Association |
publishDate |
2012-08 |
url |
http://hdl.handle.net/10261/332927 http://dx.doi.org/10.13039/501100004837 |
work_keys_str_mv |
AT tarregaamparo activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT salvadorana activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT meyermarjolaine activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT feuillerenicolas activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT ibarraa activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT rollermarc activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT terrobad activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT maderac activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT iglesiasjr activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT echevarriaj activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage AT fiszmansusana activecompoundsanddistinctivesensoryfeaturesprovidedbyamericanginsengpanaxquinquefoliuslextractinanewfunctionalmilkbeverage |
_version_ |
1777670305672593408 |