The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Optimization Mixture Tea prepared with Roasting Mulberry Leaf and Fruit

반응표면분석을 이용한 로스팅 뽕잎과 오디 혼합차 개발

  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kang, Hyun-Jeong (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kim, Min-Ju (The Graduate School of Alternative Medicine, Kyonggi University)
  • 김애정 (경기대학교 대체의학대학원) ;
  • 강현정 (경기대학교 대체의학대학원) ;
  • 김민주 (경기대학교 대체의학대학원)
  • Received : 2016.10.07
  • Accepted : 2016.12.19
  • Published : 2016.12.31
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Abstract

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

Keywords

References

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