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Quality Characteristics of Tea Thermally Processed from Dried Ixeris dentata Root  

Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Kim, Gwan-Hou (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Kim, Hyun-Ho (Geumsan Ginseng & Medicinal Crop Experiment Station, CNARES)
Kim, Eun-Soo (Department of Food Science and Technology, Chungnam National University)
Park, Hae-Min (Department of Food Science and Technology, Chungnam National University)
Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.15, no.4, 2008 , pp. 524-531 More about this Journal
Abstract
To investigate tea prepared from Ixeris dentata root, color, and levels of free sugars, organic acids, cynaroside, total polyphenolics, and free amino acids were investigated using various thermal processing methods. These included natural drying(ND), hot-air drying(HAD, $75^{\circ}C$), hot-air drying after steam(HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying(RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Total free sugars, organic acids, cynaroside, and free amino acids contents were highest after ND treatment. Total polyphenolics was highest after RHAD processing. The level of cynaroside, a principal component of Ixeris dentata root, was significantly decreased by HADS. The major free sugars were fructose, glucose and sucrose. Succinic acid was prominent among organic acids, and was present at 2.25%(v/v) after ND treatment. The lightness(L), redness(a), and yellowness(b) of all dried Ixeris dentata root powders were best after RHAD treatment, but analysis of the leaching liquids after hot water treatment yielded variable results. Lightness and redness were the highest after RHAD and yellowness was the highest after ND treatment. Overall, the RHAD drying method was found to be superior to other methods, in sensory evaluation tests.
Keywords
Ixeris dentata root; free sugar; organic acid; cynaroside; total polyphenolics; free amino acid;
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