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KMID : 0380620220540020185
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 2 p.185 ~ p.195
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Comparison of rutin content and quality characteristics of tea products from common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) by different processing and brewing methods
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Kim Su-Jeong
Sohn Hwang-Bae
Nam Jung-Hwan
Lee Jong-Nam
Chang Dong-Chil
Kim Yul-Ho
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Abstract
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To enable the widespread use of buckwheat and create novel consumer demands through improved food processing techniques, we compared the quality characteristics of roasted groats following different processing and brewing methods for common and tartary buckwheat. The various processing steps resulted in significant reductions in rutin content for both buckwheat species, while the quercetin content increased in the tartary buckwheat. The fully processed tea products showed dramatic differences in rutin content, which varied based on the buckwheat species, formulation, and brewing method. Tartary buckwheat contained an average of 61 times more rutin than common buckwheat. The tartary buckwheat variety, Hwanggeum-miso, was used to determine an optimal roasting temperature of 70-80oC. Finally, we suggest that consumers who want buckwheat tea rich in rutin would prefer hand-drip-extracted tea, while those who want tea with less bitterness, sweetness, and good flavor would prefer the cold-brewed method.
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KEYWORD
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Brewing, hand drip, roasting, rutin, tea
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