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KMID : 1134820100390060859
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 6 p.859 ~ p.863
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Analyses of Active Components and Quality Characteristics in the Manufacturing of Fermented Mulberry Leaf (Morus alba) Tea
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Bae Man-Jong
Ye Eun-Ju
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Abstract
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The principal objective of this study was to compare and analyze the qualitative characteristics of mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). The concentrations of polyphenols were approximate in FMLT and MLT, with measurements of 4,022.82 ㎎/100 g and 3,932.32 ㎎/100 g, respectively. These polyphenol concentrations were relatively high and were approximate to the contents in green tea and yellow tea. Moreover, both MLT and FMLT contained small amount of vitamin C. The concentrations of caffeine were also relatively low for both MLT and FMLT, with values of 5.68 ㎎/100 g and 21.11 ㎎/100 g, respectively. When the quality of the MLT and FMLT was evaluated, we noted only minimal difference in color a (redness) values between each material; however, the b (yellowness) and the L (lightness) values were higher in the MLT than in the FMLT. When sensory tests were conducted, both materials were judged to have a bitter taste, and FMLT has a synthetic and pleasant taste.
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KEYWORD
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fermentation, mulberry leaf, tea, quality characteristics
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