Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Effect of Green Tea Powder on Yackwa Quality and Preservation

녹차분말 첨가가 약과의 품질과 저장성에 미치는 영향

  • Yun, Geun-Young (Dept. of Food and Nutrition, Dongduk Women's University) ;
  • Kim, Myoung-Ae (Dept. of Food and Nutrition, Dongduk Women's University)
  • 윤근영 (동덕여자대학교 자연과학대학 식품영양학) ;
  • 김명애 (동덕여자대학교 자연과학대학 식품영양학)
  • Published : 2005.02.28
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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

References

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