Amsterdam, The Netherlands, July 23, 2012 American ginseng is reported to have neurocognitive effects, and research has shown benefits in aging, central nervous system disorders, and neurodegenerative diseases. The challenges of incorporating ginseng into food are twofold: it has a bitter taste, and food processing can eliminate its healthful benefits. Reporting in the August issue of the Journal of Dairy Science, a group of scientists has formulated low-lactose functional milk that maintained beneficial levels of American ginseng after processing. An exploratory study found the product was readily accepted by a niche group of consumers.
"Our goal was to develop low-lactose milk that could be consumed by the elderly to improve cognitive function," reports lead investigator S. Fiszman, PhD, of the Instituto de Agroquimica y Tecnologia de Alimentos (IATA), Consejo Superior de Investigaciones Cientificas (CSIC), Patema (Valencia), Spain. "Consumers who were interested in the health benefits of ginseng rated our product quite highly."
Because older people frequently have trouble digesting milk products, the researchers developed a low-lactose formula. American ginseng was added, and then the milk was sterilized by ultra-high temperature processing (UHT), which prolongs shelf life. Analysis found that sufficient levels of ginseng remained in the milk after treatment to improve cognitive function as reported in the literature.
To reduce the bitter taste of American ginseng, the investigators developed samples with vanilla extract and sucralose, a zero-calorie artificial sweetener. In a preliminary study, 10 tasters with a good ability to discriminate between flavors compared low lactose UHT milk without any additives (the control) to low lactose milk with ginseng extract, vanilla aroma, and sucralose added before UHT treatment. They developed a list of 10 attributes that described the sample: color, sweet odor, milk flav
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Elsevier Health Sciences