Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

The Effect of Green Tea Powder on Quality of Dasik

녹차분말 첨가가 다식의 품질 특성에 미치는 영향

  • Yun, Geun-Young (Department of Culinary and Food Service Management, Sejong University) ;
  • Kim, Myoung-Ae (Dept. of Food and Nutrition, Dongduk Women's University) ;
  • Hyun, Ji-Soo (Dept. of Food and Nutrition, Dongduk Women's University)
  • 윤근영 (세종대학교 조리외식경영학) ;
  • 김명애 (동덕여자대학교 식품영양학) ;
  • 현지수 (동덕여자대학교 식품영양학)
  • Published : 2005.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

Keywords

References

  1. Study on Korean Food Histoty Yun, S.S.
  2. Rice Cake and Korean Cookie Han, B.R.
  3. Korean Traditional Food-Ddeok, Korean Cookie, Eumchung Yun, S.S.;Son, J.W.;Jung, J.H.;Shin, A.S.;Hong, J.S.;Lee, J.S.;Myung, C.l.
  4. III. Ddeok, Kwajung and Eumchung. In : Dictionary of korean food. Foundation of Korean Cutural Preservation Kang, I.H.;Cho, H.J.;Lee, C.J.;Lee, F.J.;Cho, S.H.;Kim, H.Y.;Kim, J.T.
  5. Palace Food of Lee Dynasty Kim, S.B.
  6. Korean J. Soc. Food Sci v.16 no.3 Sensory characteristics of Dasik containing gardenia blue pigments Choo, S.J.;Yoon, H.H.;Hahn, T.R.
  7. Korean J. Soc. Food Cookery Sci v.17 no.5 Development of traditional Korean snack, Dasik using Angelica gigas Nakai Lee, S.R.;Kim, G.H.
  8. Korean J. Soc. Food Cookeiy Sci v.18 no.2 Effects of additive materials on the quality characteristics of Dasik Chung, E.S.;Park, G.S.
  9. Korean J. Soc. Food Sci v.11 no.3 Study on sensory evaluation for the Dasik with pine pollen Cho, M.Z.
  10. Korean J. Soc. Food Sci. Technol v.18 no.6 Carbohydrate characteristics and storage stability of Korean confections Kangjeong and Dashik Lee, H.S.;Lee, S.R.
  11. Korean J. Dietary Culture v.14 no.4 A literature review on the origin and the culinary characteristics of Dasik Lee, G.C.;Chung, H.M.
  12. Korean J. Food Sci. Technol v.28 no.1 Antimicrobial activity of water extract of green tea against cooked rice putrefactive microorganism Roh, H.J.;Shin, Y.S.;Lee, K.S.;Shin, M.K.
  13. Korean J. Food Sci. Technol v.25 no.6 Antioxidant effect of aqueous extract obtained from green tea Rhi, J.W.;Shin, H.S.
  14. Korean J. Food Sci. Technol v.28 no.5 Antioxidant activity of green tea extracts toward human low density lipoprotein Park, C.O.;Heun, J.S.;Ryu, B.H.
  15. Korean Nutrition Sci v.34 no.5 Antioxidative effects of green tea powder diet against ethanol-induced oxidative damage in rat brain regions Chang, N.S.;Ryu, S.M.
  16. Korean Nutrition Sci v.32 no.7 Antitumor effects of green tea cathechin on different cancer cells Choe, W.K.;Park, J.H.;Kim, S.H.;Lee, D.Y.;Lee, Y.C.
  17. Int J Vitam Nutr Res v.68 no.4 Long-term effect of a trace amount of tea catechins with perilla oil on the plasma lipids in mice Suzuki, H.;Ishigaki, A.;Hara, Y.
  18. Thromb Haemost v.75 no.6 N-3 fatty acid-induced lipid peroxidation in human platelets is prevented by catechins Polette, A.;Lemaitre, D.;Lagarde, M.;Vericel, E.
  19. Life Sci v.63 no.4 Vasorelaxant effects of purified green tea epicatechin derivatives in rat mesenteric artery Huang, Y.;Zhang, A.;Lau, C.W.;Chen, Z.Y.
  20. Korean J. Food Sci. Technol v.26 no.6 Effect of green tea beverage for the removal of cadmium ans lead by animal experiments Choi, S.I.;Lee, J.H.;Lee, S.R.
  21. Korean J. Food Culture v.20 no.1 The effect of green tea powder on Yackwa quality and preservation Yun, G.Y.;Kim, M.A.
  22. Korean J. Soc. Food Sci v.15 no.4 Effect of green tea addition on the quality of white bread Im, G.J.;Kim, Y.H.
  23. Korean J. Food Culture v.18 no.1 Effect of different moisture addition and sugar on the quality of nokcha-julpyun Choi, E.H.;Kim, M.K.
  24. J. Korean Home Eco. Assc v.34 no.2 Sensory and mechanical characteristics of heunmi-nokcha-injulmi supplemented by green tea Powder Kwon, M.Y.;Lee, Y.K.;Lee, H.G.
  25. Korean Traditional Food Hwang, H.S.
  26. Traditional Custom and Korean Food Jo, H.J.
  27. Analysis of Food Kang, G.H.;Rho, B.S.;Seo, J.H.;Huh, W.D.
  28. Applied linear statistical models Neter, J.;Wasserman, W.
  29. Korean J. Soc. Food Sci v.15 no.3 Quality characteristics of Seolgiddeok added with geen tea powder Hong, H.J.;Choi, J.H.;Yang, J.A.;Kim, G.Y.;Rhee, S.J.
  30. Korean J. Soc. Food Cookery Sci v.17 no.3 Effect of addition of green tea powder and angelica keiskei powder on the quality characteristics of Yukwa Kim, H.S.;Kim, S.N.
  31. Quality characteristics of Sulgiduk prepared with different addition ratio of green tea powder as a function of different storage and reheating method Kim, M.N.