Quality characteristics of blended tea with added pan-firing Rhus verniciflua seeds and changes in its antioxidant activity during storage
2017
Jin, H.Y., Imsil Cheese and Food Research Institute, Imsil, Republic of Korea | Moon, H.J., Imsil Cheese and Food Research Institute, Imsil, Republic of Korea | Kim, S.H., Imsil Cheese and Food Research Institute, Imsil, Republic of Korea | Lee, S.C., Imsil Cheese and Food Research Institute, Imsil, Republic of Korea | Huh, C.K., Sunchon National University, Suncheon, Republic of Korea
While manufacturing blended tea, the temperature for pan-firing Rhus verniciflua seed (RVS) is important. The pan-firing duration was fixed to 15 minutes according to a sensory test. We then prepared four types of blended teas with varied ratios of RVS; all the four types showed similar pH, o Bx, and hunter's color values with no significant difference. According to the sensory test, A-type tea blended with RVS was the most preferred. The antioxidant activity of A-type blended tea was evaluated during storage. The changes in the total polyphenol, total flavonoid, and antioxidant activity by DPPH and ABTS assays were monitored during storage at 4, 25, and 40o C for 28 days. After 28 days of storage, values for total polyphenol content, total flavonoid content, and antioxidant activity were similar to the initial values. Moreover, microbial growth was not observed during that period.
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