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Quality Characteristics of Ginger Tea

생강차의 품질특성

  • 성태화 (충남대학교 식품영양학과) ;
  • 엄인숙 (충남대학교 식품영양학과) ;
  • 허옥순 (대전식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2003.02.01

Abstract

To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).

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Cited by

  1. Effect of Microbial Fermentation on the Sensory Attributes, Gingerol Content and Volatile Components of Ginger vol.15, pp.4, 2010, https://doi.org/10.3746/jfn.2010.15.4.322