Browse > Article
http://dx.doi.org/10.11002/kjfp.2016.23.3.335

Physicochemical characteristics of acorn tea by processing methods  

Kim, Hyun-Gi (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Lee, Hyun-Suk (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.23, no.3, 2016 , pp. 335-340 More about this Journal
Abstract
This study was carried out to investigate the physicochemical and quality characteristics of acorn and acorn tea by processing methods. The moisture contents of acorn tea processed roasting was lower than those of others, and acorn tea processed by three steaming and drying was highest in among. Carbohydrate and crude lipid, crude ash contents of the acorn tea processed by roasting was higher than those of others. Crude protein contents of the natural acorn was higher than those of others. Soluble protein content of acorn tea produced by three steaming and drying was 12.74 mg/g, where was highest than that of the acorn tea. Reducing sugar content of natural acorn was 64.3 mg/g, higher than that of the acorn tea. The L values of natural acorn was higher than those of others, but steaming and roasting acorn tea were lower than those of others. The a, and b values of natural acorn was higher than those of others. Total polyphenol and flavonoid contents of acorn tea processed by three steaming and drying was 41.15, 2.78 mg/g, where was higher than that of the acorn tea. Sensory test was the acorn tea produced by three steaming and drying showed the best score in preference.
Keywords
acorn; tea; quality characteristics; antioxidant;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Cheon GY, Park SH, Ko GB, Son YL, Jeong WC, Ma SJ (2013) Manufacture and components of tea using Acorus gramineus leaves. J Korean Tea Soc, 19, 54-61
2 Kim SH, Lee MH, Jeong YJ (2014) Current trends and development substitute tea and plan in the Korean green tea industry. Food Industry and Nutrition, 19, 20-25
3 Hyun SK, Kim YG, Choi SH (2011) Manufacturing process and DPPH radical scavenging activity of partially fermented tea several medicinal herbs. J Korean Tea Soc, 17, 54-58
4 Park KR, Lee SG, Nam TG, Kim YJ, Kim YR, Kim DO (2009) Comparative analysis of catechins and antioxidant capacity in various grades of organic green teas grown in Boseong, Korea. Korean J Food Sci Technol, 41, 82-86
5 Jeong JS, Kim YJ, Ahn EK, Shin JY, Go GB, Son BG (2015) Antioxidative activities and qualitative characteristics of substitute tea using Salvia plebeia R. Br. Korean J Food Cook Sci, 31, 41-52   DOI
6 Shin KH, Cui Z, Im TG, Bang GP (2011) Effects on quality of fermented tea with different harvesting seasons. J Korean Tea Soc, 17, 36-40
7 Kim JS, Wang SB, Kang SK, Cho YS, Park SK (2009) Quality properties of white lotus leaf fermented by Mycelial Paecilomyces japonica. J Korean Soc Food Sci Nutr, 38, 594-600   DOI
8 Lee YM (1995) We really need to know our one hundred kinds of trees. Hyeonamsa, Seoul, Korea, p 394-398
9 Ryu HS (2010) Effects of water extracts acorn on mouse immune cell activition ex vivo. Korean J Food Nutr, 23, 135-140
10 Sung IS, Kim MJ, Cho SY (1997) Effect of Quercus acutissima Carruthers extracts on the lipid metabolism. J Korean Soc Food Sci Nutr, 26, 327-333
11 Kim SH, Lee WK, Choi CS, Cho SM (2012) Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. J Korean Soc Food Sci Nutr, 41, 369-375   DOI
12 Kim BN (1995) A study on the literature review of acorn in Korea. Korean J Soc Food Sci, 11, 158-163
13 Shin TH, Jin YS, Sa JH, Shin IC, Heo SI, Wang MH (2004) Studies for component analysis and antioxidative evaluation in acorn powders. Korean J Food Sci Technol, 36, 800-803
14 AOAC (1990) Official methods analysis 13th ed. Association of official analytical chemists. Washington DC, USA, p 125-132
15 Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the Folin phenol reagent. J Biol Chem, 193, 265-275
16 Park BH, Joo HM, Cho HS (2014) Quality characteristics of dried noodles added with Ligularia fischeri powder. J Korean Soc Food Cult, 29, 205-211   DOI
17 Nelson N (1944) A photometric adoptation of the Somogyi method for the determination of glucose. J Biol Chem, 153, 375-380
18 Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult, 16, 144-158
19 Moreno MIN, Isla MI, Sampietro AR, Vattuone MA (2000) Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol, 71, 109-114   DOI
20 Park WP (2014) Quality characteristics of noodles added with Houttuynia cordata Thunb. powder. Korean J Food Preserv, 21, 34-39   DOI
21 Lyu SY, Rhim JY, Park YH, Suh KB, Park WB (2002) Changs of Lectin Activity of Kidney Beans by Heating and Fermentation. J Korean Soc Food Sci Nutr, 31, 1-6   DOI
22 Kim YG, Lee JD, Kim HS, Song KJ (2010) Effect of manufacturing methods on chemical components and quality of green tea with different tea cultivars. J Korean Tea Soc, 16, 77-83
23 Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS (2006) Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol, 38, 331-336
24 Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS (2008) Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different pan-firing times. Korean J Food Sci Technol, 40, 297-302