Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 10 Issue 4
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- Pages.241-245
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- 1995
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Study on the Organoleptic Quality Characteristics of Cassia tora teas by Roasting Conditions
볶음조건에 따른 결명자차의 관능적 품질특성에 관한 연구
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Kim, Jong-Kuk
(Department of Food Science and Technology, Kyungpook National University) ;
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Moon, Kwang-Deok
(Department of Food Science and Technology, Kyungpook National University) ;
- Kang, Woo-Won (Department of Food and Nutrition, Sangju National Polytechnic University) ;
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Kim, Gwi-Young
(Department of Food and Nutrition, Sangju National Polytechnic University)
- Published : 1995.10.30
Abstract
The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was
결명자 종실을 볶음처리 조건을 달리하여 볶은 후 결명자차를 제조하여 5단계 평점법으로 각각의 관능적 품질을 평가하였다. 결명자의 성분조성은 수분 11.6%, 조단백질 13.1%, 조지방 9.4%, 조섬유 13.8%, 조회분 4.9%, 가용성 무질소물이 47.2%이었다. 결명자를 볶음 처리하여 제조한 결명자차에서 관능적으로 느낄 수 있는 향미성분은 단맛, 떫은 맛, 시큼한 맛, 쓴맛, 볶은 커피냄새, 볶은 보리냄새 및 탄내 등이었으며 결명자차의 관능적 품질을 묘사분석에 의하여 평가한 결과 볶음처리함에 따라 전체적인 기호도가 증가하였으며 지나친 볶음처리시 쓴맛, 탄내 등에 의하여 낮은 관능 평점을 나타내었다. 관능적 특성들간의 상관관계에서는 단맛과 쓴맛이 전체적인 기호도에 가장 큰 영향을 미치는 것으로 나타났으며
Keywords