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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.10
- 수록면
- 908 - 915 (8page)
- DOI
- 10.9799/ksfan.2017.30.5.908
이용수
초록· 키워드
오류제보하기
This study was performed to determine the effects of different processing methods (AD: drying at 50℃ 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.
목차
등록된 정보가 없습니다.
참고문헌 (27)
참고문헌 신청
Ahn MJ / 2013 / Aqueous extract of purple Bordeaux radish, Raphanus sativus L. ameliorates ethanol-induced gastric injury in rats / Orient Pharm Exp Med 13:247~252
최미경 / 2003 / 한국인 상용식품 중 30종류 식품의 망간 함량 분석 / 한국식품영양과학회지 32(8):1408~1413
Coogan RC / 2002 / Effect of drying and salting on the flavour compound of Asian white radish / Food Chem 77:305~307
DuBois RN / 1994 / Cloning and characterization of a growth factor-inducible cyclooxygenase gene from rat intestinal epithelial cells / Am J Physiol 266:822~827
Goyeneche R / 2015 / Chemical characterization and antioxidant capacity of red radish(Raphanus sativus L. )leaves and roots / J Funct Foods 16:256~264
최미경 / 2003 / 한국인 상용식품 중 30종류 식품의 망간 함량 분석 / 한국식품영양과학회지 32(8):1408~1413
Coogan RC / 2002 / Effect of drying and salting on the flavour compound of Asian white radish / Food Chem 77:305~307
DuBois RN / 1994 / Cloning and characterization of a growth factor-inducible cyclooxygenase gene from rat intestinal epithelial cells / Am J Physiol 266:822~827
Goyeneche R / 2015 / Chemical characterization and antioxidant capacity of red radish(Raphanus sativus L. )leaves and roots / J Funct Foods 16:256~264
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