The results are currently being applied to a variety of products, including drinks, rice cakes, cakes, jelly, salad dressing, and many others.Ĭoffee is currently the most widely consumed drink in the world, with daily consumption standing at approximately to 2.5 billion cups. As ginseng also goes well with many foods, its value as a functional food has appreciated. Many aspects of ginseng’s pharmacological efficacy and functionality have been elucidated thus far, via a number of studies.
Īs interest in health issues steadily grows, demand for ginseng products to prevent and treat illness is also increasing. The roots of the ginseng can be classified into white ginseng (dried roots) and red ginseng (dried roots after steaming using water vapor, etc.) based on the manufacturing process employed. ginseng, there are 13 Panax species known, including P. Ginseng ( Panax ginseng Meyer), a member of the Araliaceae family, is a perennial plant, the roots of which have been employed as an herbal medicine.
Additionally, the contents of total ginsenoside and total sugar and total phenolic compounds were also highest in the Colombian coffee bean coated with 6% red ginseng extract. In particular, the Colombian coffee bean coated with 6% red ginseng extract had significantly higher scores than other samples in terms of flavor, taste, and overall preference. The sensory optimal condition of white ginseng coffee, red ginseng coffee and America ginseng coffee were as follows: 3% Indonesian coffee bean coated with 3% white ginseng extract, Colombian coffee bean coated with 6% red ginseng extract and Colombian coffee bean coated with 3% American ginseng extract, respectively. The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentration of ginseng extract (3, 6, and 9 w/v %).