|
KMID : 1134819990280051064
|
|
Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 5 p.1064 ~ p.1068
|
|
|
Quality Changes of Sulgiduk Added Green Tea Powder during Storage
|
|
Hong Hee-Jin
Choi Jeong-Hwa
Choi Kyung-Ho
Choi Sang-Won
Rhee Soon-Jae
|
|
|
Abstract
|
|
|
|
This study was quality changes of sulgiduk added green tea powder during storage. Sulgiduk prepared with various concentrations of green tea powder; 0%(control group), 0.5%(GT-0.5 group), 1%(GT-1.0 group), 1.5%(GT-1.5 group), 2%(GT-2.0 group), and the changes of its quality during 7 days of storage were investigated. Total microbe numbers, the acidity and pH in sulgiduk during storage were decreased with increasing the added amounts of a green tea powder, and especially those of GT-1.0 and GT-1.5 groups had relatively the lower than other groups. The “L” value(lightness) of the control group was the highest among five groups, and its value was decreased throughout storage, and especially GT-0.5 groups had the lowest brightness. The “a” value(reddness) of the control group was higher than other four groups, and increased GT-2.0＞GT-1.5＞GT-1.0＞GT-0.5 groups, in that order. The “b” value(yellowness) was increased in the order; GT-2.0＞GT-1.5＞GT-1.0＞GT-0.5 groups. These results indicated that GT-1.0 group showed the best quality than other groups of sulgiduk during storage.
|
|
|
KEYWORD
|
|
|
quality change, sulgiduk, green tea powder
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|