Browse > Article

The Effect of Green Tea Powder on Yackwa Quality and Preservation  

Yun, Geun-Young (Dept. of Food and Nutrition, Dongduk Women's University)
Kim, Myoung-Ae (Dept. of Food and Nutrition, Dongduk Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.20, no.1, 2005 , pp. 103-112 More about this Journal
Abstract
The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.
Keywords
green tea; green tea powder; rancidity; yackwa;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Quality characteristics of Yackwa prepared by different amounts of egg white /
[ Yun, S.J. ] / Korean J. Soc. Food Cookery Sci.
2 The effect of green tea powder levels on storage characteristics of Tofu /
[ Jung, J.Y.;Cho, E.J. ] / Korean J. Soc. Food Cookery Sci.
3 Antitumor effects of green tea cathechin on different cancer cells /
[ Choe, W.K.;Park, J.H.;Kim, S.H.;Lee, D.Y.;Lee, Y.C. ] / Korean Nutrition Sci.
4 Effect of rice flour on the quality and acceptability of Yackwa during storage /
[ Lee, H.S.;Park, M.W.;Jang, M.S. ] / Korean J. Dietary Culture
5 Antimicrobial activity of water extract of green tea against cooked rice putrefactive microorganism /
[ Roh, H.J.;Shin, Y.S.;Lee, K.S.;Shin, M.K. ] / Korean J. Food Sci. Technol.
6 Effect of green tea beverage for the removal of cadmium ans lead by animal experiments /
[ Choi, S.I.;Lee, J.H.;Lee, S.R. ] / Korean J. Food Sci. Technol.
7 Quality characteristics of Seolgiddeok added with geen tapwder /
[ Hong, H.J.;Choi, J.H.;Yang, J.A.;Kim, G.Y.;Rhee, S.J. ] / Korean J. Soc. Food Sci.
8 Antioxidant effect of aqueous extract obtained from green tea /
[ Rhi, J.W.;Shin, H.S. ] / Korean J. Food Sci. Technol.
9 Dictionary of Korean Food(1): Introduction of Korean Food /
[ Yun, S.S.;Lee, G.Y.;Yoo, T.J.;An, M.S.;Jo, F.J.;Lee, H.J.;Kwon, T.W. ] /
10 Study on Korean Food History /
[ Yun, S.S. ] /
11 Ddeok and Kwaul /
[ Kang, I.H. ] /
12 Development and distribution of Korean traditional foods /
[ Korea Foods Industry Association ] /
13 A study on the syrup using for Yackwa /
[ Chun, H.J.;Lee, H.T. ] / Korean J. Food Sci. Technol.
14 Ddeok, Kwajung and Eumchung;Dictionary of korean food /
[ Kang, I.H.;Cho, H.J.;Lee, C.J.;Lee, F.J.;Cho, S.H.;Kim, H.Y.;Kim, J.T. III ] /
15 Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics of Yackwa /
[ Lee, K.A.;Lee, Y.J.;Choi, Y.J. ] / Korean J. Soc. Food Cookery Sci.
16 A study on quality of rice Yackwa /
[ Kim, J.H.;Lee, K.H.;Lee, Y.S. ] / Korean J. Soc. Food Sci.
17 Effect of preparing conditions on the absorbed oil content of Yackwa /
[ Yoo, M.Y.;Oh, M.S. ] / Korean J. Soc. Food Sci.
18 Studies on the experimental cookery and presservation of the traditional Korean fried cookie, Yackwa /
[ Park, K.M.;Lee, J.H.;Yum, C.A. ] / Korean J. Soc. Food Cookery Sci.
19 Effect of various lipids in dough on Yackwa quality /
[ Kim, S.W.;Kim, M.A. ] / Korean J. Soc. Food Cookery Sci.
20 Effect of alcoholic drinks in dough on the structure and quality of Yackwa /
[ Kim, S.W.;Kim, M.A. ] / Korean J. Soc. Food Cookery Sci.
21 Oxidative srability of green tea-added mayonnaise /
[ Park, C.S.;Park, E.J. ] / Korean J. Soc. Food Cookery Sci.
22 A study on the recipe for Yackwa by the mixing ratio flour /
[ Hong, J.S. ] / Korean J. Soc. Food Sci.
23 Food Code /
[ Korea Food & Drug Administration ] /
24 Studies on the lipid rancidity and rheology of Yackwa during storage /
[ Park, K.M. ] / Korean J. Soc. Food Cookery Sci.
25 Stability and flavor of Yackwa fried in soybean, cottonseed and ricebran oils /
[ Han, M.J.;Rhee, Y.K.;Bae, E.A. ] / Korean J. Dietary Culture
26 Legislation of food hygiene /
[ Oh, S.H.;Choi, K.H. ] /
27 Applied linear statistical models /
[ Neter, J.;Wasserman, W. ] /
28 Effect of addition of green tea powder and angelica deiskei powder on the quality characteristics of Yackwa /
[ Kim, H.S.;Kim, S.N. ] / Korean J. Soc. Food Cookery Sci.
29 official method Cd 8-53 /
[ AOCS ] /
30 Official method Te la-64 /
[ AOCS ] /
31 Food rheology /
[ Song, J.C.;Park, H.J. ] /
32 Sensory and mechanical characteristics of heumni-nokchainjulmi supplemented by green tea powder /
[ Kwon, M.Y.;Lee, Y.K.;Lee, H.G. ] / J. Korean Home Eco. Assc.
33 Quality characteristics of Sulgiduk prepared with different addition ratio of green tea powder as a function of different storage and reheating method /
[ Kim, M.N. ] /