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KMID : 1134820080370030367
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 3 p.367 ~ p.372
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Effects of Tea Powder with Different Fermentation Status on the Quality Characteristics of Yukwa during Storage
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Park Jae-Nam
Kweon Seok-Yim
Park Jin-Gyu
Han In-Jun
Song Beom-Seok
Choi Jong-Il
Kim Jae-Hun
Byun Myung-Woo
Kim Jong-Gun
Lee Ju-Woon
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Abstract
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Yukwa were added with non-fermented tea (Bucho-cha and Okro-cha), semi-fermented tea (Ooreung-cha),
and fermented tea (black tea) to investigate the effect of different kinds of tea powder on quality characteristics
of Yukwa during storage. Yukwa samples were used for analysis such as crude lipid, moisture, texture,
antioxidative property (TBA value), and sensory test. There were no significant differences on crude lipid,
moisture, and texture analysis. Green tea powder treatment showed strong antioxidant activity. In particular,
antioxidant property of non-fermented tea exhibited a higher antioxidative effect than that of the other samples.
Sensory evaluation showed that sensory scores of samples added with non-fermented tea were significantly
higher than the other samples, indicating that the addition with 0.1% of non-fermented tea powder could
contribute to the improvement of quality and shelf-life of Yukwa during storage.
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KEYWORD
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Yukwa, green tea powder, antioxidant, quality
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