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KMID : 1134820100390081201
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 8 p.1201 ~ p.1205
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Development of Brown Colored Rice Tea with High GABA Content
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Kwak Eun-Jung
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Abstract
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As a means to increase the production and consumption of the brown colored rice with high content of GABA (γ-aminobutyric acid), this study was conducted to develop brown colored rice tea. After roasting at various temperatures and times, color values and GABA content of the brown colored rice were analyzed. Physicochemical properties such as browning, turbidity, reducing sugar, soluble solid, total polyphenol and pH of brown colored rice tea were determined after the rice powder was put into tea bags and leached in hot water. Sensory characteristics were investigated for three kinds of tea roasted at 170℃ for 10, 20 and 30 min. As the roasting temperature and time increased, L, a and b values decreased as well as GABA content. The brown colored rice roasted at 170℃ for 10 min contained the highest content of GABA. Browning, turbidity, reducing sugar, soluble solid and total polyphenol of the brown colored rice tea increased as the roasting temperature and time increased, on the contrary, pH decreased. The brown colored rice tea roasted for 30 min was preferred the most in color, flavor, taste and overall acceptance. From this result, the brown colored rice tea needs to be manufactured by a combination of the brown colored rice roasted at 170℃ for 10 min and 30 min to satisfy the consumer"s preference and high content of GABA.
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KEYWORD
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brown colored rice, GABA, tea, physicochemical properties, sensory characteristics
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