Monitoring of Roasting Conditions for the Functional Properties of Lateral Root of Red Ginseng

This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature() and time(). The functional characteristics were monitored using response surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of , and a roasting time of 13.8-20.0 min.