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

발효정도가 다양한 녹차의 첨가가 유과의 저장 중 품질 특성에 미치는 영향

  • 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)
  • 박재남 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 권석임 (세종대학교 생활과학과) ;
  • 박진규 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 한인준 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 송범석 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 최종일 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 김재훈 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 변명우 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 김종군 (세종대학교 생활과학과) ;
  • 이주운 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발)
  • Published : 2008.03.31

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.

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