The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Quality Characteristics of Stevia (Stevia rebaudiana Bert) Leaf Tea according to Different Manufacturing Processes

스테비아 잎차의 제조 방법에 따른 품질 특성

  • Lee, Ung-Soo (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Kim, Geun-Sik (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 이웅수 (한국교통대학교 식품공학과) ;
  • 김근식 (한국교통대학교 식품공학과) ;
  • 최원석 (한국교통대학교 식품공학과)
  • Received : 2013.12.30
  • Accepted : 2014.03.28
  • Published : 2014.04.30
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Abstract

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

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References

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