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KMID : 0665420050200010103
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Korean Journal of Food Culture
2005 Volume.20 No. 1 p.103 ~ p.112
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The Effect of Green Tea Powder on Yackwa Quality and Preservation
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Yun Geun-Young
Kim Myoung-Ae
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Abstract
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The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.
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KEYWORD
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green tea, green tea powder, rancidity, yackwa
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