비빔조건이 덖음뽕잎차 품질에 미치는 영향

Qualities Characteristics of Roasted Mulberry Leaf Teas According to the Rolling Conditions

Longer rolling periods of mulberry leaf teas resulted in increased moisture content, and the yield of teas was high for 20 min but low for 25 min. Mulberry leaf teas contained high flavor compounds, such as total nitrogen, total amino acid, and vitamin C, after rolling for 20 min and high tannin or caffeine contents by rolling for 25 min or 15 min, respectively. Free sugars, including fructose, glucose, and sucrose, were enriched at mulberry leaf teas by rolling for 20 min. The color value (green) of teas was decreased by a longer rolling period. Among the many flavonoid compounds, anthocyanin and anthoxanthine are well known for their anti-lipid peroxidation function. The anthocyanin and anthoxanthine contents of mulberry leaf teas were high with 403 mg/100 g by rolling for 20 min. The total phenolics of mulberry leaf tea was the highest at 737-839 mg/100 g by rolling for 20 min but the antioxidant activity of teas was the lowest at 19.3% by rolling for 25 min. Compared to the anti-diabetic effect of acarbose with 81% inhibition, α-glucosidase was inhibited by 57.1% using the 20 min rolled mulberry leaf tea extracts. As a result of the sensory evaluation, mulberry leaf teas rolled for 20 min received the highest score with 91.5 points while those rolled for 25 min or 15 min received 89.0 points and 88.6 points, respectively.