Effects of tea powder with different fermentation status on the quality characteristics of yukwa during storage.

摘要

Yukwa (a Korean oil-puffed rice snack) were added to non-fermented tea (bucho-cha and okro-cha), semi-fermented tea (ooreung-cha) and fermented tea (black tea) to investigate the effects of the tea powders on quality characteristics of yukwa during storage. Crude lipid content, moisture content, texture, antioxidative activity (TBA value) and sensory properties of yukwa with added tea powder were determined. There were no significant differences in crude lipid content, moisture content and textural properties. Green tea powder treatment showed a strong antioxidative activity, which was higher than that of the other tea powders. Sensory scores of samples with added non-fermented tea were significantly higher than that of the other samples, indicating that the addition of 0.1% non-fermented tea powder could contribute to the improvement in quality and shelf-life of yukwa during storage.