|
KMID : 1011620080240040460
|
|
Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.460 ~ p.465
|
|
|
Preparation of Citron Peel Tea Containing Yuza(Citrus junos Seib ex TANAKA) and Its Antioxidant Characteristics
|
|
지은정:Ji Eun-Jung
유경미:Yoo Kyung-Mi/박재복:Park Jae-Bok/황인경:Hwang In-Kyeong
|
|
|
Abstract
|
|
|
|
The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased,total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity(r^2= 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.
|
|
|
KEYWORD
|
|
|
citron peel tea, total antioxidant activity, DPPH radical scavenging activity, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|