Abstract
Abstract An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the B(α)P content differed depending on the processing condition and raw materials. Generation of food B(α)P is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the B(α)P in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.Key words: herbal teas, roasting, puffing, solid elution rate, benzo[α]pyrene Corresponding author: Sung-Cheon Oh, Dept. of Food & Pharmacy, Daewon University College, Jecheon 390-702, Korea. Tel: +82-43-649-3470, Fax: +82-43-649-3470, E-mail: osc5000@mail.daewon.ac.kr
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