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Effect of Green Tea Powder on the Sensory Quality of Cooked Rice  

Shin Doo-Ho (우송공업대학 식품과학계열)
Lee Yeon-Wha (우송공업대학 식품과학계열)
Publication Information
The Korean Journal of Food And Nutrition / v.17, no.3, 2004 , pp. 266-271 More about this Journal
Abstract
In this study, rice was cooked with 0%, 0.5%, 1.0% and 2.0% green tea powder content to improve functionality of cooked rice. The effects of green tea powder content on the physical, texture and sensory characteristics of cooked rice were examined. Moisture contents of cooked rice with green tea powder were decreased with increasing amounts of added green tea powder. Initial pasting temperature of rice powder was showed an increase with increasing amounts of added green tea powder, besides peak viscosity was decreased. The solubility and swelling power were decreased with increasing amounts of added green tea powder. The color of cooked rice was darkened gradually with the increasing amounts of added green tea powder, and showed the dark green. Sensory adhesiveness was gradually decreased with the increasing amounts of added green tea powder, and cohesiveness, gummness, chewiness and hardness were increased. Sensory glassiness, overcook, stickiness and hardness had lower score than control group, but sensory color, flavor and overall acceptability had higher score with addition of 1.0% and 2.0% green tea powder. Concludingly, in items of overall sensory, cooked rice with 1.0% green tea powder showed the best result.
Keywords
green tea powder; cooked rice;
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Times Cited By KSCI : 1  (Citation Analysis)
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