볶은 옻씨를 첨가한 차 음료의 품질특성 및 저장 중 산화방지 활성의 변화량 측정

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 3; pp. 318 - 323
• Main Authors: 진희연(Hee-Yeon Jin), 문혜정(Hye-Jung Moon), 김수환(Su-Hwan Kim), 이상천(Sang-Cheon Lee), 허창기(Chang-Ki Huh)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.06.2017; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Firing; Flavonoids; Microorganisms; Rhus verniciflua; Seeds; Tea; 식품과학; blended tea; storage; quality characteristics; antioxidant activity; pan firing Rhus verniciflua seed
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.3.318

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, °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 40°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.