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Monitoring on the Tea with Steaming and Drying Process of Germinated Buckwheat

Lee, G.D.;Yoon, S.R.;Kim, J.O.(Kyongbuk College of Science, Chilgok, Republic of Korea)E-mail:kdlee@kbcs.ac.kr Hur, S.S.(Joongbu University, Chungnam, Republic of Korea) Seo, K.I.(Sunchon National University, Sunchon, Republic of Korea)

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Abstract
To make the germinated buckwheat tea, soluble solid contents, total flavonoid contents and organoleptic properties were investigated under various steaming time and drying temperature. The optimum condition of soluble solid contents were 6.93 min of steaming time and 73.59℃ of drying temperature. Total flavonoid contents were maximum under the condition of 5.22 min of steaming time and 79.05℃ of drying temperature. The optimum condition of overall palatability was 6.00 min of steaming time and 77.33℃ of drying temperature. The optimum ranges of soluble solid contents, total flavonoid contents and overall palatability of the tea were 5.4∼7.0 min of steaming time and 75∼80℃ of drying temperature. The values expected in the optimum ranges were also similar to the experimental values.
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Other subjects

  • 메밀순;증숙;건조;침출차;모니터링
  • solids
  • sarrasin
  • germinated buckwheat tea
  • trigo sarraceno
  • monitoring
  • organoleptic properties
  • buckwheat
  • solide
  • solidos
  • soluble solid
  • surveillance
  • total flavonoid content
  • vigilancia

From the journal

Journal of The Korean Society of Food Science and Nutrition

ISSN : 1226-3311

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