• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.831-837
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• 1997

Response surface methodology(RSM) was applied in roasting processes of Polygonatum odoratum roots in order to monitor Hunter color parameters and to optimize organoleptic properties of the tea. In roasting processing based on the central composite design with variations in roasting temperature (110~19$0^{\circ}C$) and roasting time(15~75min), coefficients of determinations($R^{2}$) of the models were above 0.9827(p<0.01) in Hunter color parameters and above 0.7748 in organoleptic properties. Hunter color L and $\Delta$E values of the powdered samples decreased with the roasting processes, whereas Hunter color a and b values increased up to around 59 min at 136$^{\circ}C$ and thereafter showed a decreased tendency. Organoleptic qualities on color, taste and aroma of Polygonatum odoratum tea were improved along with roasting processes, thereby estimating the optimum roasting conditions by RSM for the maximized qualities of organoleptic properties as a range from 127$^{\circ}C$ to 135$^{\circ}C$ and from 60min to 66 min. Hunter color a value(redness) was found to generate a similar response surface to that of organoleptic properties, showing the possibility of quality index in roasting processes of Polygonatum odoratum roots.

• Journal of the Korea Furniture Society
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• v.20 no.4
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• pp.326-338
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• 2009

This study aimed at developing tea furniture with beauty of traditional Korean furniture. As the population which drinks tea increases day by day in the light of LOHAS (Lifestyles of Health and Sustainability) era, the importance of the tea culture has been brought out and the interest of the pieces has increased with the cultural space. But the study is still not only insufficient for Korean tea cultural space, it is but also hard for us to find such pieces as holding the original culture's charm. Thus, after studying concepts and spatial qualities of the tea cultural space based on the traditional culture and after investigating the tea objects including the integral parts, a piece of tea shelf with table which hits the emotion of Korea necessary to tea cultural space was created with solid wood. As a result, if we rediscover and develop the tea pieces with beauty of traditional Korean furniture mentioned as the green furniture, the objects will be standing on tiptoe as contemporary tea pieces conveying the identity of Korea. In addition, they will have a competitiveness across the world pursuing LOHAS beyond well-being.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.421-424
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• 2008

Edible red algae paper coated with green tea ext Tact was prepared and determined the microbial growth and quality change of kimbab wrapped with the paper during storage. The paper coated with green tea extract had the antimicrobial activity against Listeria monocytogenes and Escherichia coli. After 12 hr of storage of kimbab, packaging with the paper coated with green tea extract decreased populations of total aerobic bacteria by 1 log cycle. Kimbab wrapped with the red algae paper coated with green tea extract had 5.5 mg malondialdehyde (MDA)/kg after 12 hr, in contrast to the control of 7.4 mg MDA/kg. Kimbab with red algae paper with green tea extract was better than the control in terms of sensory qualities. These results clearly indicate that kimbab can be packaged with red algae paper coated with green tea extract, resulting in extending its shelf life.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.609-614
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• 2007

Quality characteristics of dasik were studied with varied the levels of rice grain particle size and green tea powder and compared them with commercially sold dasik. Among the samples with the same number of grinding times, the sample groups with the higher amount of green tea showed significantly the less mosture content(p<0.05). Hardness was higher in the samples containing higher amount of green tea among the ones with the same grain size (p<0.05). The M13G0.5 was evaluated to have the highest savory aroma with significance (p<0.05), and C1 to have the highest sweetness by sensory analysis. The developed dasik samples with lower rice grain particle size had significantly lower adhesiveness, chewiness, gumminess, and cohesiveness compared to those of commercial sample groups. In sensory tests, the compared groups showed significantly the higher savory aroma and flavor and very lower hardness when compared to those of commercial sample groups. With the results above, dasik with with varied the levels of rice grain particle size and green tea powder were developed with improved qualities compared to those of commercially sold dasik.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.460-465
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• 2008

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.150-159
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• 2009

The purpose of this research was to improve the quality of Sulgidduk by additions of green tea or rosemary powder to enhance its functional properties and antimicrobial effects. The green tea or rosemary powders were added to the Sulgidduk at different levels (1 or 3%), and color values, textural characteristics, sensory qualities, pH values, and acetic acid values were evaluated. With higher amounts of green tea or rosemary powder, the L-values of samples decreased and a-and b-values increased. Texture profile analyses indicated that hardness was significantly different among all the samples. The sensory evaluation results showed that the 1% addition of green tea or rosemary powder did not cause significant differences in overall acceptability, flavor, or taste. During storage, pH values decreased in all groups and the control group showed the lowest value. Acetic acid values increased during storage and the control group showed the highest value in the last stage of storage. Finally, the L- and a-values of samples did not change significantly during storage.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.689-695
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• 2007

The pine mushroom is recognized as being a valuable functional food and is considered a prized mushroom. One of the product development plans for this mushroom is a granular tea. Thus, for this study, the physical properties and sensory qualities evaluation of such a this product were measured. First, we extracted pine mushrooms at various temperatures(50, 60, 70, 80 and $90^{\circ}C$) to make a pine mushroom granular tea. The extraction yield and free amino acid content were greatest in the $50^{\circ}C$ extraction. This extract that was acquired at $50^{\circ}C$ was lyophilized and pulverized to make the granule tea. According to the results, the granular tea made from 4% pine mushroom powder had the best taste, with a Brix value of 1.9% and a pH of 4.12. The L-value of chromaticity was 49.00, the a-value -0.85, and the b-value was 1.28.

• Journal of agriculture & life science
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• v.53 no.6
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• pp.13-21
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• 2019

The influences of light generated by LEDs on shoot growth and photosynthesis of Tea plant(Camellia sinensis L.) were evaluated. The growth characteristics were investigated after 45 days of culture under four different light qualities: fluorescent lamp, red LED, blue LED, red+blue+white LED. Shoot growth was promoted by red light, especially root length and area were further promoted under the red+blue+white LED. Also, T/R ratio and Chlorophyll content were highest in red+blue+white. Fluor Cam was used to measure the fluorescence images of the plants, inhibition of photochemical efficiency(Fv/Fm) were not changed in all treatment. However, non-photochemical quenching(NPQ) were found rapidly increasing in blue LED, these results were that blue LED were inhibit photosynthetic efficiency and must be considered for efficiently in vitro cultivation of the tea plant. The above results suggest that light qualities could be an important factor to foster in vitro growth of the species. Also, In order to produce healthy plants, it is effective to using light qualities of red+blue+white LED on in vitro culture of the tea plant. These results could be used to mass propagating shoot and produce of healthy seedling.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.869-874
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• 2005

The purpose of this study was to determine the qualities of loaf breads added with green tea powder, minimum fermented tea powder (fermented for 10 hrs), medium fermented tea powder (fermented for 17 hrs), and black tea powder (fermented for 24 hrs). The moisture content of loaf bread added with green tea and three types of fermented tea was $36.02\~36.44\%$ and was similar to the control group of $36.98\%$. The content of crude protein and ash of loaf bread added with green tea powder and fermented tea was higher than that of control group. The water holding capacity of loaf bread added with green tea powder was the highest and was followed by the fermented tea added group and the control group. The volume and specific volume of loaf bread were high in tile order of the control group, the fermented tea added group, the green tea added group. The lightness of loaf bread got lower, while the redness and the yellowness of the bread 9ot higher as loaf bread was added with more fermented tea. The hardness of loaf bread get higher, but the cohesiveness got lower as loaf bread was added with the more fermented tea. The gumminess and chewiness of loaf bread added with black tea powder were the highest. The result of sensory evaluation of the loaf bread showed that the preference of the color was tBle highest in the control group, while the preference of the flavor and the taste was the highest in the green tea group and the minimum fermented tea group. The preference of overall acceptability of loaf bread was the highest in the minimum fermented tea group.