This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

I. 서 론
 II. 연구 내용 및 방법
  1. 재료
  2. 치자와 복분자분말 첨가 연근차의 제조
  3. 일반성분 분석
  4. pH 측정
  5. 색도 측정
  6. 무기질 함량 측정
  7. 갈색도 측정
  8. 수용성 고형분 측정
  9. 관능평가
  9. 통계처리
 III. 결과 및 고찰
  1. 치자와 복분자분말 첨가 연근차 분말의 분석결과
  2. 치자와 복분자분말 첨가 연근차 침지액의 분석결과
  3. 치자와 복분자분말 첨가 연근차의 관능평가
 IV. 요약 및 결론
 References

• 조수진(전북대학교 식품영양학과) | Suj-Jin Jo
• 이지은(전북대학교 식품영양학과) | Ji-Eun Lee
• 노정옥(전북대학교 식품영양학과) | Jeong-Ok Rho Corresponding author