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학술논문

첫덖음온도가 덖음뽕잎차 품질에 미치는 영향

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영문명
Qualities Characteristics of Roasted Mulberry Leaf Teas on First Roasted Temperature
발행기관
한국차학회
저자명
박장현(Jang Hyun Park) 남승희(Seung Hee Nam) 임순희(Sun Hee Yim) 구희연(Hui Yeon Koo) 김현진(Hyun Jin Kim) 최향철(Hyang Choul Choi)
간행물 정보
『한국차학회지』제20권 제3호, 42~48쪽, 전체 6쪽
주제분류
농수해양 > 기타농수해양
파일형태
PDF
발행일자
2014.09.30
4,000

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영문 초록

A higher primary roasting temperature of mulberry leaf teas resulted in a lower moisture content of 3.48% at 270℃. The yield of mulberry leaf teas by roasting was 22.1% at 250℃ and 20.2% at 270℃. Mulberry leaf teas contained high contents of flavor compounds such as total nitrogen, and total amino acid after roasting at 250℃ but contained high tannin content after roasting at 270℃ roasting and high caffeine content after roasting at 230℃. Free sugars including fructose, glucose, and sucrose were enriched in mulberry leaf teas after roasting at 250℃. The green color value was higher at lower primary roasting temperatures. Among the flavonoids, anthocyanin and anthoxanthine are well known for their anti-lipid peroxidation function. The anthocyanin and anthoxanthine content of mulberry leaf teas were high at 426 mg/100 g after roasting at 250℃. The total phenolics of mulberry leave tea was highest at 843- 907 mg/100 g but the antioxidant activity of teas was lowest with 18.0% after roasting at 270℃. Compared to the anti-diabetic effect of acarbose with 81% inhibition, α-glucosidase was inhibited by 65.1% in the 270℃ roasted mulberry leaf tea extracts. As a result of a sensory evaluation, the mulberry leaf teas roasted at 270℃ received the highest scores with 92.0 points, whereas those roasted at 230℃ and 270℃ received 89.1 points and 87 points, respectively.

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APA

박장현(Jang Hyun Park),남승희(Seung Hee Nam),임순희(Sun Hee Yim),구희연(Hui Yeon Koo),김현진(Hyun Jin Kim),최향철(Hyang Choul Choi). (2014).첫덖음온도가 덖음뽕잎차 품질에 미치는 영향. 한국차학회지, 20 (3), 42-48

MLA

박장현(Jang Hyun Park),남승희(Seung Hee Nam),임순희(Sun Hee Yim),구희연(Hui Yeon Koo),김현진(Hyun Jin Kim),최향철(Hyang Choul Choi). "첫덖음온도가 덖음뽕잎차 품질에 미치는 영향." 한국차학회지, 20.3(2014): 42-48

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