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http://dx.doi.org/10.3746/jkfn.2004.33.1.212

Monitoring on the Tea with Steaming and Drying Process of Germinated Buckwheat  

이기동 (경북과학대학 발효건강식품과)
윤성란 (경북과학대학 전통식품연구소)
김정옥 (경북과학대학 전통식품연구소)
허상선 (중부대학교 식품생명공학과)
서권일 (순천대학교 식품과학부 식품영양학)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.1, 2004 , pp. 212-217 More about this Journal
Abstract
To make the germinated buckwheat tea, soluble solid contents, total flavonoid contents and organoleptic properties were investigated under various steaming time and drying temperature. The optimum condition of soluble solid contents were 6.93 min of steaming time and 73.59$^{\circ}C$ of drying temperature. Total flavonoid contents were maximum under the condition of 5.22 min of steaming time and 79.05$^{\circ}C$ of drying temperature. The optimum condition of overall palatability was 6.00 min of steaming time and 77.33$^{\circ}C$ of drying temperature. The optimum ranges of soluble solid contents, total flavonoid contents and overall palatability of the tea were 5.4∼7.0 min of steaming time and 75∼8$0^{\circ}C$ of drying temperature. The values expected in the optimum ranges were also similar to the experimental values.
Keywords
germinated buckwheat tea; monitoring; soluble solid; total flavonoid content; organoleptic properties;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
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