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KMID : 0380620080400030297
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.297 ~ p.302
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Engineering/Processing/Sensory Evaluation : Physicochemical Characteristics of Chrysanthemum indicum L. Flower Tea According to Different Pan-firing Times
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Yoo Jeong-Sik
Hwang In-Guk
Woo Koan-Sik
Chang Young-Deug
Lee Chul-Hee
Jeong Jeong-Hag
Jeong Heon-Sang
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Abstract
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In this study, Chrysanthemum indicum L. flower tea was prepared according to different pan-firing times (5, 7.5, 10, 12.5, and 15 min) and its quality characteristics were investigated. Total nitrogen and tannin contents increased with increasing pan-firing time, whereas chlorophyll and total amino acid (AA) contents decreased. The total AA contents of the samples ranged from 6,399 to 7,068 mg%, and the highest content (7,068 mg%) was found with the 10 min panfiring treatment. The AAs occurring in the C. indicum L. flower tea included glutamic acid and aspartic acid, which are desirable flavor components. As the pan-firing time increased, antioxidant activity as well as total polyphenol and flavonoid contents increased. The highest total polyphenol and flavonoid contents were found in the 15 min treatment at levels of 13.85 mg tannic acid equiv./g and 9.77 mg catechin equiv./g, respectively. The 15 min pan-firing treatment also had the highest total antioxidant activity at 19.33 mg ascorbic acid equiv. eg/100 g. Finally, based on sensory evaluations, the 10 min pan-fired C. indicum L. flower tea had the best overall quality.
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KEYWORD
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Chrysanthemum indicum L., pan-firing time, quality characteristics, antioxidant component, antioxidant activity
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