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KMID : 1011620170330060636
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 6 p.636 ~ p.642
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Physicochemical Characteristics and Antioxidant Activities of Pu-erh Tea Jellies
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Jeong Ji-Seung
Chung Ha-Sook
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Abstract
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Purpose: The aim of our study was to investigate the quality characteristics and antioxidant activities of pu-erh tea jellies.
Methods: Jellies were prepared with different amounts of pu-erh tea (0, 5, 10, 20, and 40%). The pH, sugar content, color, hardness,total phenol compounds, anti-oxidative activities, and sensory properties of pu-erh tea jellies were determined.
Results: As a result, the pH, sugar content, and hardness of pu-erh tea jellies were significantly reduced with increasing levels of pu-erh tea (p<0.05). For color values, as the content of pu-erh tea increased, L-values of the jellies significantly decreased while a- and b-values significantly increased (p<0.05). Total phenolic compounds and anti-oxidative activities increased with increasing concentration of pu-erh tea (p<0.05). Sensory properties in terms of color, flavor, bitterness, chewiness, and overall preference showed the highest scores in jelly with 20% pu-erh tea.
Conclusion: In conclusion, jelly with 20% pu-erh tea is recommended to take advantage of its functional properties with consumer acceptability.
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KEYWORD
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pu-erh tea, Camellia sinensis L., functional jelly, quality characteristics, antioxidant
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