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가공방법이 다른 자색무(보르도무, 수박무)차의 품질 특성 및 항산화 활성 KCI 등재

Quality Characteristics and Antioxidant Activity of Red Radish (Bordeaux and Watermelon Radish) Tea with Use of Different Processing Methods

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was performed to determine the effects of different processing methods (AD: drying at 50°C for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

저자
  • 주신윤(대진대학교 식품영양학과) | Shin-Youn Joo (Dept. of Food Science and Nutrition, Daejin University, Gyeonggi 11159, Korea)
  • 박종대(한국식품연구원) | Jong-Dae Park (Korean Food Research Institure, Seongnam 13539, Korea)
  • 최윤상(한국식품연구원) | Yun-Sang Choi (Korean Food Research Institure, Seongnam 13539, Korea)
  • 성정민(한국식품연구원) | Jung-Min Sung (Korean Food Research Institure, Seongnam 13539, Korea) Corresponding author