지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.22 No.4
- 발행연도
- 2017.12
- 수록면
- 372 - 375 (4page)
- DOI
- 10.3746/pnf.2017.22.4.372
이용수
초록· 키워드
오류제보하기
Tea-ginger drink was selected for evaluation due to its nutraceutical potential. Panelists rated preference for drinks prepared from tea, ginger, and tea+ginger powder for colour, taste, and aroma. The obtained data were evaluated using analysis of variance, principal component analysis, and agglomerative hierarchical clustering. Also the colour preference scores were evaluated against instrumental colour measurements. The ginger drink had lower rating for colour preference and the tea drink had lower ratings for aroma and taste preference. However, the tea-ginger drink led to enhanced colour, aroma, and taste ratings. The colour preference was found to have highest correlation coefficient with the hue and chroma of the drinks [r(58)=−0.583, P<0.05 and r(58)=0.566, P<0.05]. This study suggests that a sensory quality deficiency in a particular plant based drink could be compensated for by blending the drink with another plant based drink. This approach could help improve the uptake of plant based nutraceutical drinks.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (10)
참고문헌 신청
Makanjuola SA, Enujiugha VN, Omoba OS, Sanni DM. 2015. Combination of antioxidants from different sources could offer synergistic benefits: a case study of tea and ginger blend. Nat Prod Commun 10: 1829-1832.
Makanjuola SA, Enujiugha VN, Omoba OS, Sanni DM. 2015. Optimization and prediction of antioxidant properties of a tea-ginger extract. Food Sci Nutr 3: 443-452.
Pan MH, Lai CS, Wang H, Lo CY, Ho CT, Li S. 2013. Black tea in chemo-prevention of cancer and other human diseases. Food Sci Hum Wellness 2: 12-21.
Gunathilake KDPP, Rupasinghe HPV, Pitts NL. 2013. Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection. Food Res Int 52: 535- 541.
Tapsell LC, Hemphill I, Cobiac L, Patch CS, Sullivan DR, Fenech M, Roodenrys S, Keogh JB, Clifton PM, Williams PG, Fazio VA, Inge KE. 2006. Health benefits of herbs and spices: the past, the present, the future. Med J Aust 185: S4-S24.
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UCI(KEPA) : I410-ECN-0101-2018-594-001729266