Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive
compounds such as ginsenosides and dietary fibers. The objective of this study was to
investigate effects of baking conditions and formulations on physicochemical and sensory
characteristics of crackers in which RGM was incorporated. The sum of ginsenoside Rb1,
Rg1 and Rg3 (58.69±2.93 mg/100 g, dry basis) and dietary fibers (7.52±1.22 g/100 g) were
the highest in the crackers baked at 120° C for 60 min. The crackers with 5% replacement of …

Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive
compounds such as ginsenosides and dietary fibers. The objective of this study was to
investigate effects of baking conditions and formulations on physicochemical and sensory
characteristics of crackers in which RGM was incorporated. Proximate composition,
ginsenosides, dietary fibers, aroma compounds, color, texture, and sensory characteristics
were analyzed. The sum of ginsenoside Rb1, Rg1 and Rg3, dietary fibers, and major aroma …