Development of low calorie roasted radish tea beverage with anti-oxidant activity
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.
Keywordsradish (Rapharus sativus L.) tea beverage anti-oxidant sensory evaluation
Unable to display preview. Download preview PDF.
- 3.Molis C, Flourie B, Ouarne F, Gailing MF, Lartigue S, Guibert A, Bornet F, Galmiche JP. Digestion, excretion, and energy value of fructooligosaccharides in healthy humans. Am. J. Clin. Nutr. 64: 324–328 (1996)Google Scholar
- 4.Madan S, Ahmad S, Singh GN, Kohli K, Kumar Y, Singh R, Garg M. Stevia rebaudiana (Bert.) Bertoni-A review. Indian J. Nat. Prod. Resour. 1: 267–286 (2010)Google Scholar
- 8.Li SZ. Graphic Compendium of Material Medical. Shanxi Normal University Press, Shanxi, China. p. 403 (2007)Google Scholar
- 9.Bae R, Lee YK, Lee SK. Changes in nutrient levels of aqueous extracts from radish (Raphanus sativus L.) root during liquefaction by heat and non-heat processing. Kor. J. Hort. Sci. Technol. 30: 409–416 (2012)Google Scholar
- 11.Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem. 12: 239–243 (1912)Google Scholar
- 12.Seo WJ, Song YB, Song YO, Choi JS. Dried radish roasted with pressure and use thereof. Korea Patent 1,009,766,190,000 (2010)Google Scholar
- 13.Korean Nutrition Society. Dietary Reference Intakes for Koreans. 1st revision. Korean Nutrition Society, Seoul, Korea (2010)Google Scholar
- 15.Peryam DR, Pilgrim FJ. Hedonic scale method of measuring food preferences. Food Technol. 11: 9–14 (1957)Google Scholar
- 22.Lee DJ, Kim HW, Park SG, Chu SM, Lee JS. Anti-oxidant and anticancer activities of extracts from grains of the barley germplasms. Korean J. Soc. Intl. Agric. 19: 186–190 (2007) (in Korean)Google Scholar
- 25.Hodge JE, Mills FD, Fisher BE. Compounds of browned flavor derived from sugar-amine reactions. Cereal Sci. Today 17: 34–40 (1972)Google Scholar
- 26.Resurreccion AVA. Consumer sensory testing for food product development. pp. 365–367. In: Developing New Food Products for a Changing Marketplace. 2nd ed. Brody AL, Lord JB (eds). CRC Press, Boca Raton, FL, USA (2007)Google Scholar