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http://dx.doi.org/10.3746/jkfn.2008.37.3.367

Effects of Tea Powder with Different Fermentation Status on the Quality Characteristics of Yukwa during Storage  

Park, Jae-Nam (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kweon, Seok-Yim (Dept. of Human Life Science, Sejong University)
Park, Jin-Gyu (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Han, In-Jun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Choi, Jong-Il (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jong-Gun (Dept. of Human Life Science, Sejong University)
Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.3, 2008 , pp. 367-372 More about this Journal
Abstract
Yukwa were added with non-fermented tea (Bucho-cha and Okro-cha), semi-fermented tea (Ooreung-cha), and fermented tea (black tea) to investigate the effect of different kinds of tea powder on quality characteristics of Yukwa during storage. Yukwa samples were used for analysis such as crude lipid, moisture, texture, antioxidative property (TBA value), and sensory test. There were no significant differences on crude lipid, moisture, and texture analysis. Green tea powder treatment showed strong antioxidant activity. In particular, antioxidant property of non-fermented tea exhibited a higher antioxidative effect than that of the other samples. Sensory evaluation showed that sensory scores of samples added with non-fermented tea were significantly higher than the other samples, indicating that the addition with 0.1% of non-fermented tea powder could contribute to the improvement of quality and shelf-life of Yukwa during storage.
Keywords
Yukwa; green tea powder; antioxidant; quality;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 1
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