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Rediscovery of a Method for Preparation of Traditional Grape Tea  

Im, Ga-Young (Department of Food Science and Technology, Keimyung University)
Jang, Se-Young (Department of Food Science and Technology, Keimyung University)
Kim, Jeong-Sook (Department of Food, Nutrition & Cookery, Keimyung College University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 66-71 More about this Journal
Abstract
In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.
Keywords
grape; traditional tea; traditional fruit beverage; response surface methodology (RSM);
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Times Cited By KSCI : 4  (Citation Analysis)
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