Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Lotus Root Tea added with Gardenia jasminoides Powder and Rubus coreanus Miquel Powder

치자와 복분자분말을 첨가한 연근차의 품질특성

  • Jo, Suj-Jin (Department of Food Science and Human Nutrition, Chonbuk National University) ;
  • Lee, Ji-Eun (Department of Food Science and Human Nutrition, Chonbuk National University) ;
  • Rho, Jeong-Ok (Department of Food Science and Human Nutrition, Chonbuk National University)
  • 조수진 (전북대학교 식품영양학과) ;
  • 이지은 (전북대학교 식품영양학과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Received : 2016.08.04
  • Accepted : 2016.11.07
  • Published : 2016.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

Keywords

References

  1. AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington. DC, USA. p 788
  2. Bae MJ, Kim SJ, Ye EJ, Nam HS, Park EM. 2008. Study on the chemical composition of lotus root and functional evaluation of fermented lotus root drink. J. Korean Soc. Food Cult., 23(2):222-227
  3. Choi JJ, Seo BH. 2012. A study on quality characteristics of Jeungpyeon with added Rubus oreanus Miquel. East Asian Soc. Diet. Life, 22(1):52-61
  4. Chong HS. Physical properties of Paeksulgies prepared with different level of Gardenia jasminoides. Korean J. Posthavest Sci. Technol., 7(4):380-383
  5. Choo SJ, Yoon HH, Han TR. 2000. Sensory characteristics of Dasik containing gardenia blue pigments. Korean J. Food Cook. Sci., 16(3):255-259
  6. Hur YS, Hahm SP. 2013. Customers' selection, attributes, satisfaction, recommendation in the traditional tea cafe. Tourism Institute of Northeast Asia, 9(3):45-60
  7. Hwang IS, Lee HJ. 2012. Effect of preference and fit of product color on purchase intention. Korean Marketing Review, 27(1):27-43
  8. Ji JL, Jeong HC. 2013. Quality characteristics of pound cake with added Rubus coreanus Miquel concentrate. East Asian Soc. Diet. Life., 23(3):341-348
  9. Ko DY, Hong HY. 2011. Quality characteristics of muffins containing Bokbunja (Rubus coreanus Miquel) powder. East Asian Soc. Diet. Life., 21(6):863-870
  10. Kim AJ, Han MR, Woo N, Kang SJ, Lee GS, Kim MH. 2008. Physicochemical properties of Korean Ginseng pickles with Chija and Omija. Korean J. Food & Nutr., 21(4):524-529
  11. Kim DH, Kang CS. 2012. Qualitative characteristics of muffins prepared with freeze dried lotus root powder. J. Hotel & Resort., 11(1):5-15
  12. Kim HO. 2011. Quality characteristics of lotus root tea according to the roasting time. Master's thesis. Sunchon National University, Sunchon. pp 1-57
  13. Kim HS, Lee CH, Oh JW, Lee JH, Lee SK. 2011. Quality characteristics of sponge cake with added lotus leaf and lotus root powders. J. Korean Soc. Sci. Nutr., 40(9):1285-1291 https://doi.org/10.3746/jkfn.2011.40.9.1285
  14. Kim JS, Jun JB. 2003. Tea and food using the lotus. Korean Soc. Women's Cult., 11: 107-124
  15. Kim ML. 2006. Antioxidative activity of extracts from Gardenia jasminoides and quality characteristics of noodle added Gardenia jasminoides powder. Korean J. Food Cook. Sci., 22(2):237-243
  16. Kim SJ. 2010. A study on the manufacturing process of lotus root tea, Master's thesis. Sungshin Women's University, Seoul. pp 1-85
  17. Kim YJ, Shin DH. 2000. Mineral contents of wild vegetables and their losses during cooking. In. Agric. Sci. & Technol., 31(1):45-56
  18. Kwon HJ, Choi MA, Park CS. 2010. Development and quality characteristics of lotus root Jeonggwa admixed with Omija (the medicinal herb Schizandra chinensis Baillon) extract during storage. Korean J. Food Preserv. 17(4):457-465
  19. Kwon KH, Cha WS, Kim DS, SHin HJ. 2006. A research and application of active ingredients in Bokbunja (Rubus coreanus Miquel). Korean J. Biochnoa Bioeng., 21(6):405-409
  20. Kwon MC, Jim CH, Na CS, Kwak HG, Kim JC, Lee HY. 2007. Comparison of immuno-modulatory regulatory activities of Rubus coreanus Miquel by ultra high pressure extracts process. Korean J. Med. Crop Sci., 15(6):398-404
  21. Lee EJ, Kim HI, Hong GJ. 2011. Quality characteristics of cookies added with Nelumbo nucifera G. powder. J. Korean Soc. Food Cult., 26(4):394-399
  22. Lee SB, Kang HJ, Park MS. 2016. Chromaticity analysis of natural dyes extracted from sappan wood, gardenia, and mugwort. App. Chem. Eng., 27(3):325-329 https://doi.org/10.14478/ace.2016.1044
  23. Lee SJ. 2014. Exploratory study on the quality grade of Korea black raspberry wines by using consumer preference data. Korean J Food Sci. Technol. 46(3):352-357 https://doi.org/10.9721/KJFST.2014.46.3.352
  24. Lee SJ, Ahn BM. 2009. Changes in physicochemical characteristics of black raspberry wines from different regions during fermentation. Korean J. Food Sci. Technol., 41(6):662-667
  25. Oh MS. 1996. Changes in mineral content in several root vegetables by various cooking methods. Korean J. Cook. Sci., 12(1):40-45
  26. Park BH, Cho HS. 2009. Quality characteristics of Jook prepared with lotus root powder. J. Korean Home Eco. Asso., 47(3):79-85
  27. Park BH, Cho HS, Bae KY. 2008. Quality characteristics of dried noodles made with lotus root powder. Korean J. Cook. Sci., 24(5):593-600
  28. Park IB, Park JW, Kim JM, Jung ST. Kang SG. 2005. Quality of soybean paste (Doenjang) prepared with lotus root powder. J. Korean Soc. Food Sci. Nutr., 34(4):519-523 https://doi.org/10.3746/jkfn.2005.34.4.519
  29. Park JY, Lee SH, Park KB. 2013. Quality characteristics of yogurt dressing added with Bokbunja (Rubus coreanus Miquel) juice. Korean J. Culin. Res., 19(5):23-35
  30. RDA Rural Development Administration. 2014. General characteristics of Gardenis jasminoides and its cultivation, Suwon
  31. Rho JO, Kim YO, Lee YS. 2013. Quality characteristics of pickled color radish and sensory evaluation by elementary, middle, high, and university students. J. East Asian Soc. Diet. Life. 23(5):569-576
  32. Son JY, Kim TO. 2011. Antioxidative and physiological activities of traditional Korean teas. Korean J. Food Cook. Sci., 27(5):567-575 https://doi.org/10.9724/kfcs.2011.27.5.567
  33. Yang HS, Rho JO. 2012. The physiochemical characteristic and descriptive sensory evaluation of the blackberry fruit beverage. Korean J. Human Eco., 21(2):1-14 https://doi.org/10.5934/KJHE.2012.21.1.1
  34. Yu HH. 2016. Quality characteristics and antioxidant activity of soymilk added with Nelumbo Nucifera root powder. Korean J. Human Eco., 25(2):239-249 https://doi.org/10.5934/kjhe.2016.25.2.239