첫덖음온도가 덖음뽕잎차 품질에 미치는 영향

Qualities Characteristics of Roasted Mulberry Leaf Teas on First Roasted Temperature

A higher primary roasting temperature of mulberry leaf teas resulted in a lower moisture content of 3.48% at 270℃. The yield of mulberry leaf teas by roasting was 22.1% at 250℃ and 20.2% at 270℃. Mulberry leaf teas contained high contents of flavor compounds such as total nitrogen, and total amino acid after roasting at 250℃ but contained high tannin content after roasting at 270℃ roasting and high caffeine content after roasting at 230℃. Free sugars including fructose, glucose, and sucrose were enriched in mulberry leaf teas after roasting at 250℃. The green color value was higher at lower primary roasting temperatures. Among the flavonoids, anthocyanin and anthoxanthine are well known for their anti-lipid peroxidation function. The anthocyanin and anthoxanthine content of mulberry leaf teas were high at 426 mg/100 g after roasting at 250℃. The total phenolics of mulberry leave tea was highest at 843- 907 mg/100 g but the antioxidant activity of teas was lowest with 18.0% after roasting at 270℃. Compared to the anti-diabetic effect of acarbose with 81% inhibition, α-glucosidase was inhibited by 65.1% in the 270℃ roasted mulberry leaf tea extracts. As a result of a sensory evaluation, the mulberry leaf teas roasted at 270℃ received the highest scores with 92.0 points, whereas those roasted at 230℃ and 270℃ received 89.1 points and 87 points, respectively.