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KMID : 1134820130420050753
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 5 p.753 ~ p.758
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Quality Characteristics of Codonopsis lanceolata Tea Manufactured with Sugar
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Jin Tie-Yan
Wang Myeong-Hyeon
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Abstract
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The physicochemical, sensory, and functional properties of Codonopsis (C.) lanceolata tea with different amounts of sugar (25%, 50%, 75%, and 100%) were investigated. There were no significant changes in crude protein, crude fat, and ash contents of C. lanceolata tea with different amounts of sugar. In contrast, carbohydrates decreased and moisture content increased in C. lanceolata tea with different amounts of sugar. The natural presumption is that carbohydrates increase with increasing amounts of sugar. In terms of color, the L-value decreased and the b-value increased with increasing amounts of sugar. Although there were no significant changes in total dietary fiber, soluble dietary fiber increased and insoluble dietary fiber decreased with increasing amounts of sugar. The total phenolic and flavonoid content increased, while saponin content remained constant with increasing amounts of sugar. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall preference were 5.77, 5.82, 5.72, and 5.95, respectively, with the addition of 75% sugar.
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KEYWORD
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Codonopsis lanceolata, tea, sugar, physicochemical, sensory
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