Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Development of Fine Bamboo Leaf Powder and Its Color Stability

미세 댓잎분말의 개발 및 색의 안정화

  • Kim, Ji Myoung (Department of Food and Nutrition, Chonnam National University) ;
  • No, Junhee (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
  • Received : 2015.06.12
  • Accepted : 2015.07.27
  • Published : 2015.08.31
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Abstract

To develop a color stable and fine bamboo leaf powder (BLP) as a functional green biomaterial, bamboo leaf (BL) purchased from Sasa borealis and cultivated in Damyang, Jeonnam was treated with different conditions and BLP was evaluated. The four treatments comprised of boiling in water, in zinc chloride, sodium bicarbonate, and vinegar solutions, BLP4 was treated with 2% $ZnCl_2$ for 1 h, BLP5 was treated with 1% $ZnCl_2$ for 2 h, and BLP6 was treated with 1% $ZnCl_2+10%$ NaCl for 1 h. The particle size distribution, ash content, water binding capacity, and color change after heating in acidic solution were compared to commercial fine green tea (GTP) and bamboo leaf powders (CBLP). The particle size (cumulative 90%) of BLP was finest in BLP4 followed by BLP6 < BLP5 < GTP < CBLP. The water binding capacity of GTP was the highest and that of BLP was negatively correlated with particle size. After heating in acidic solution, the color of commercial GTP and CBLP changed from bright green to olive green, but the treated BLPs remained bright green. Especially, the -a (greenness) values for the commercial powders decreased from 11.2-13.6 to 3.1-3.8, while those of the treated BLPs did not change.

Keywords

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