Abstract
The relations between preservation conditions and quality change of the cookies that were made as one of fat rich confectioneries containing tea leaf were discussed. Preserved in the dark, the rise of the POV of the cookies with tea leaf was retarded according to the content of the tea leaf added. In contrast, in the light, the POV of the cookies with the tea leaf rose remarkably in a short period. This rise of the POV was considered to be caused by the photosensitizative action of chlorophyll in the tea leaf.
