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KMID : 0665420160310060597
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Korean Journal of Food Culture
2016 Volume.31 No. 6 p.597 ~ p.604
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Quality Characteristics of Lotus Root Tea added with Gardenia jasminoides Powder and Rubus coreanus Miquel Powder
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Jo Su-Jin
Lee Ji-Eun
Rho Jeong-Ok
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Abstract
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This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.
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KEYWORD
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Lotus root tea, Gardenia jasminoides powder, Rubus coreanus Miquel powder
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