Effect of Green Tea Powder on the Quality Characteristics of Yukwa (Korean Fried Rice Cake)

Abstract

This study investigated the effects of green tea powder (GTP) on the quality characteristics of Yukwa during storage, to improve shelf-stability and sensory quality. The crude lipid contents of Yukwa decreased with increasing levels of GTP, but significant changes in moisture contents were not found. 'The blowhole size and expansion rate of Yukwa decreased with increases in GTP. The hardness of Yukwa samples with over 2% (w/v) GTP significantly increased, but no notable changes in hardness during storage were found. Sensory evaluation tests indicated that all sensory characteristics decreased with increasing GTP levels, but there was no significant difference in overall acceptability between Yukwa samples with 1% (w/v) GTP and control. Antioxidant activity increased as the concentration of GTP increased 'The results indicate that addition of 1% (w/v) G1P yielded optimal quality of Yukwa during storage.