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KMID : 0665419900050020229
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Korean Journal of Food Culture
1990 Volume.5 No. 2 p.229 ~ p.233
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Changes in Chemical Components of Green Tea Leaves during Blanehing and Frying
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Abstract
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Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching.
Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.
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