Browse > Article
http://dx.doi.org/10.9799/ksfan.2014.27.2.156

The Quality Characteristics of Stevia (Stevia rebaudiana Bert) Leaf Tea according to Different Manufacturing Processes  

Lee, Ung-Soo (Dept. of Food Science & Technology, Korea National University of Transportation)
Kim, Geun-Sik (Dept. of Food Science & Technology, Korea National University of Transportation)
Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.2, 2014 , pp. 156-163 More about this Journal
Abstract
In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.
Keywords
stevia leaf tea; dried tea; steamed tea; stir-fried tea; fermented tea;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Baek SE. 2008. Sensory properties of low calorie ssanghwa beverages containing sweetener(I) - relative sweetness and sensory properties of ssanghwa beverages sweetened with glucosyl stevia, acesulfame-K and aspartame. Korean J Food & Nutr 21:190-196   과학기술학회마을
2 Bermness L. 1990. Herbs. p. 6. The Reader's Digest Assoc. Inc.
3 Choi IY, Song YJ, LEE WH. 2010. DPPH radical scavenging effect and antimicrobial activities of some herbal extract. Kor J Hort Sci Technol 28:871-876
4 Chung YH, Shin MK. 2005. A study on the physicochemical properties of Korean teas according to degree of fermentation. Korean J Food & Nutr 18:94-101   과학기술학회마을
5 Cuvelier ME, Richahard H, Berset C. 1998. Antioxidative activity of phenolic composition of pilot plant and commercial extracts of sage and rosemary. J Am Oil Chem Soc 73: 645-652
6 Hong SP, Jeong HS, Jeong EJ, Jeong DY, Jeong PH, Shin DH. 2005. Quality characteristics of strawberry cultivated with foliar application of stevia extract. Korean J Food Sci Technol 37:893-897   과학기술학회마을
7 Ha TY, Chun HS, Lee C, Kim YH, Han O. 1999. Changes in physicochemical properties of steamed rice for soong-neung during roasting. Korean J Food Sci Technol 31:171-175   과학기술학회마을
8 Hanson JR, De Oliveira BH. 1993. Stevioside and relacted sweet diterpenoid glycosids. Natural Products Reports 10:301-309   DOI
9 Hong HY. 2009. Sensory evaluation and quality characteristics of low caloric muffin by the addition of stevia leaf powder. Master degree, Sejong Univ. Seoul
10 Kang OJ. 2010. Production of fermented tea with Rhodotorula yeast and comparison of its antioxidant effects to those of unfermented tea. Korean J Food Cookery Sci 26:422-427   과학기술학회마을
11 Kang ST, Jeong CH, Joo OS. 2009. Physicochemical properties and antioxidant activities of green tea with reference to extraction conditions. Korean J Food Preserv 16:946-952   과학기술학회마을
12 Kim MS, Oh SH, Oh PS. 1997. Current industrial application of natural sweetner stevioside. Food Industry and Nutrition 2:48-55
13 Kim YS, Jo C, Choi GH, Lee KH. 2011. Changes of antioxidative components and activity of fermented tea during fermentation period. J Korean Soc Food Sci Nutr 40:1073- 1078   과학기술학회마을   DOI   ScienceOn
14 Kim YS, Lee SK, Jeong DY, Yang EJ, Shin DH. 2007. Effect of powder of Stevia rebaudiana leaves against quality characteristics during salting of rice bran danmooji. Korean J Food Preserv 14:497-503   과학기술학회마을
15 Ko JY, Woo KS, Song SB, Seo HI, Kim HY, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS. 2012. Physicochemical characteristics of sorghum tea according to milling type and pan-fried time. J Korean Soc Food Sci Nutr 41: 1546-1553   과학기술학회마을   DOI   ScienceOn
16 Lung A, Foster S. 1996. Encyclopedia of common natural ingredients, Wiley Sons Inc.
17 Kuzuhara T, Suganuma M, Fujiki H. 2008. Green tea catechin as a chemical chaperone in cancer prevention. Jpn Cancer Lett 261:12-20   DOI   ScienceOn
18 Korean Statistical Information Service. 2012. Deaths by cause. http://kosis.kr/wnsearch/totalSearch.jsp
19 Koyama E, Kitazawa K, Ohori Y, Izawa O, Kakegawa K, Fujino A, Ui M. 2003a. In vitro metabolism of the glycosidic sweeteners, stevia mixture and enzymatically modified stevia in human intestinal microflora. Food and Chemical Toxicology 41:359-374   DOI   ScienceOn
20 Oh MH, Whang HJ. 2003. Chemical composition of several herb plants. Korean J Food Sci Technol 35:1-6   과학기술학회마을
21 Park JE, Kee HJ, Cha YS. 2010. Effect of Stevia rebaudiana bertoni leaf extract on antiobesity in C57BL/6J mice. Korean J Food Sci Technol 42:586-592   과학기술학회마을
22 Park JE, Soh JR, Oh SH, Cha YS. 2006. The effect of stevia extract supplementation on lipid metabolism and liver function of rats administered with ethanol. Korean J Human Ecology 9:71-80   과학기술학회마을
23 Shon MY, Kim SH, Nam SH, Park SK, Sung NJ. 2004. Antioxidant activity of Korean green and fermented tea extracts. J Life Science 14:920-924   과학기술학회마을   DOI
24 Tadhani MB, Patela VH, Subhash R. 2007. In vitro antioxidant activities of Stevia rebaudiana leaves and callus. J Food Comp Anal 20:32-329
25 New Resource Crops. 2002. Stevia. p.188. Rural Development Administration
26 Vanek T, Nepovim A, Valicek P. 2001. Determination of stevioside in plant material and fruit teas. J Food Composition and Analysis 14:383-388   DOI
27 Yamamoto N, Mizue S, Sano K, Takano N, Miyamoto A, Ueno Y, Kudo K, Mochizuki S. 2001. Characterization of food composition and functionality of herbs cultivated in Oita. Report 36, Oita. pp. 144-149
28 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26:1199-1200
29 Koyama E, Sakai N, Ohori Y, Kitaza K, Izawa O, Kakegawa K, Fujino A, Ui M. 2003b. Absorption and metabolism of glycoside sweeteners of stevia mixture and their aglycone, stevial in rats and humans. Food and Chemical Toxicology 41:857-883   DOI
30 Choi YJ. 1992. Botanical encyclopedia of flavor and seasoning, pp. 53-65. Ohsung Publishing Co.