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Food Science and Biotechnology

, Volume 25, Supplement 1, pp 113–118 | Cite as

Development of low calorie roasted radish tea beverage with anti-oxidant activity

  • Seulki Kim
  • Mijeong Kim
  • Yeong-Bok Song
  • Mi Kyung Cho
  • Yeong Ok Song
Article

Abstract

A functional radish tea beverage was developed using pressure roasted radish pieces, barley, and cassia seeds. Stevia, short-chain fructooligosaccharides (scFOS), and inverted sugar syrup were used as sugar substitutes. The formula developed for mass production was, pressure roasted radish pieces, barley, and cassia seed teas prepared separately, then mixed (3:1:1, v/v/v). Inverted sugar syrup (54.4 g/L), stevia (0.73 g/L), scFOS (17 g/L), citric acid (0.01%), and vitamin C (0.05%) were added. Sweetness and caloric contents of the roasted radish tea beverage were 6.5°Bx and 19.35 Kcal/100 mL, respectively. Based on consumer acceptance testing (n=60 persons), overall acceptance, taste, and sweetness scores of the roasted radish tea beverage were higher than for a commercially available H tea beverage. Caloric contents were reduced by approximately 23.5% using sugar substitutes. The IC50 value for the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of hot water extracts of dried radish increased 2.5-fold after pressure roasting.

Keywords

radish (Rapharus sativus L.) tea beverage anti-oxidant sensory evaluation 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  • Seulki Kim
    • 1
  • Mijeong Kim
    • 1
  • Yeong-Bok Song
    • 2
  • Mi Kyung Cho
    • 2
  • Yeong Ok Song
    • 1
  1. 1.Department of Food Science and Nutrition and Kimchi Research InstitutePusan National UniversityBusanKorea
  2. 2.Sejeon Co., Ltd.Jincheon, ChungbukKorea

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