Ginseng successfully added to milk, study shows

Ginseng is known for having a number of health benefits such as keeping central nervous system disorders and neurodegenerative diseases at bay, but it is not the easiest to incorporate into food. This is because of ginseng's bitter taste and when food is processed, the benefits start to diminish.

However, a recent study found a low-lactose milk that incorporated ginseng successfully. The researchers created variations with vanilla extract and a low-calorie sweetener and had 10 taste testers pick the best variations. Then 100 participants tried the milk, which saw different results. After tasting the product, 78 percent said they would drink it regularly, but 47 percent said they were not interested in ginseng-infused milk.

"Drinking 150 to 300 mL of this ginseng-enriched milk would provide the amount indicated to be effective for improving cognitive functions. Combined with the low levels of lactose, this makes the drink an appropriate functional beverage for the elderly," said lead researcher Dr. S. Fiszman. "Among consumers more likely to consume ginseng products, the newly developed milk was well accepted. The addition of more congruent flavors such as chocolate, citrus, or coffee, could be more effective in masking non-milk-related sensory attributes, Other alternatives could be investigated."

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