タカオ テツヤ TAKAO Tetsuya
|発表テーマ||Nutritional components in Voi: traditional tea in Vietnam|
|発表学会名||12th Asian Congress of Nutrition|
|発表者・共同発表者||MOTOO Yuki, TAKAO Tetsuya|
|概要||The nutritional components were as follows: energy 394kcal/100g, protein 8.8g/100g, lipid 10.8g/100g, carbohydrate 65.3g/100g, sodium 15mg/100g. Energy components in Voi was similar to green tea and black tea. Fat and sodium components in Voi was higher than green tea and black tea. Protein components in Voi was smaller than green tea and black tea. Free amino acid in Voi was very few. Also aspartic acid and glutamic acid which causes umami taste of tea was contained very few. It might be no relation to containing of amino acid and taste of Voi. Much higher amount of polyphenols than green tea and black tea.
Characteristic of Voi is amount of polyphenols, higher than green tea and black tea. It supposed to have anti-allergic and anti-bacterial effect. Voi drinks for a long time and that is safety for eating and drinking. Voi consider to use new functional materials.