KMID : 1134820180470060669
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Journal of the Korean Society of Food Science and Nutrition 2018 Volume.47 No. 6 p.669 ~ p.674
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Effect of Heat Treatment on the Quality and Antioxidant Activity of Leached Artemisia capillaris Thunb. Beverage Product
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Cho Myoung-Lae
Lee Jong-Seok Kim Min-Kyung Shin Hye-Young Lee Sa-Rah Kim Byung-Jik Yeo Joo-Hong Kim Jong-Yea
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Abstract
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Artemisia capillaris was subjected to an ethanol treatment (50 and 95%) and/or heat treatment (100, 120, 140, 160, 180, and 200¡ÆC) to enhance the overall quality of leached A. capillaris beverage. Both ethanol and heat treatments did not induce obvious changes in the 2,2-diphenyl-1-picrylhydrazyl and 2,2¡¯-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity regardless of the treatment conditions. The ethanol treatment (50 and 95%) reduced the flavor and bitter taste of the A. capillaris beverage but increased the overall preference score. As a heat treatment, when the temperature was increased to 160¡ÆC, both the flavor and bitterness scores of A. capillaris beverage were decreased but the roasted favor and overall preference scores were increased. A combination of both ethanol treatment (50%) and heat treatment (160¡ÆC) also reduced the bitter taste of the beverage but the overall preference score was also decreased slightly regardless of the treatment time.
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KEYWORD
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antioxidant activity, sensory property, leached Artemisia capillaris Thunb, beverage, ethanol treatment, heat treatment
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