대표 연구진의
식품 구조·물성 연구 논문

• Abstract

Fresh ginseng contains physiologically relevant bioactives but has limited application in texture-controlled systems due to its weak intrinsic network and processing-sensitive compounds. This study establishes a concentration-driven formulation framework in which ginseng starch powder functions as the primary structural variable governing physicochemical composition, antioxidant retention, rheological behavior, and deformation mechanics. Increasing powder concentration increased solids loading and promoted concentration-dependent network reinforcement, forming the structural basis for a controlled fluid–solid transition. Crude saponins and ginsenosides also increased with concentration, indicating improved retention within the denser paste matrix under the tested formulation conditions. Steady-shear and oscillatory tests showed reinforced shear-thinning behavior, greater elastic dominance, and enhanced dissipation capacity with increasing concentration. Tensile and compressive deformation results further demonstrated higher stiffness, reduced ductility, and intensified adhesion, reflecting network densification. IDDSI-based deformation tests supported these mechanical transitions under standardized low-stress loading, differentiating GP50 (Level 5), GP60 (Level 6), and GP70 (Level 7 easy-to-chew) textures. Sensory scores remained within a comparable perceptual range across formulations despite substantial differences in instrumental behavior. Multivariate analysis confirmed powder concentration as the dominant factor linking structural assembly to functional and sensory attributes. Overall, this concentration-driven strategy provides a formulation-level, structure–function-based and potentially scalable approach for designing soft-solid ginseng pastes tailored for dysphagia-oriented applications.