Abstract
Gamma irradiation was applied to Korean red ginseng powder to improve its quality. Major physicochemical properties (approximate composition, pH, acidity, browning pigment, hydrogen donating activity, fatty acids, minerals and saponin) were not significantly changed by gamma irradiation up to 10 kGy. The TBA value was increased depending on the increment of irradiation dose level. In free amino acids, threonine was increased while, serine and glutamic acid were decreased by gamma irradiation. In total amino acids, total contents were not significantly changed by gamma irradiation though tyrosine was slightly decreased P ⩽ 0.05. In free sugar, glucose, sucrose and maltose were significantly increased by 7.5 and 10 kGy gamma irradiation P ⩽ 0.05
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