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KMID : 0380620210530010078
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 1 p.78 ~ p.84
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Development and quality characteristics of beverages containing black sesame for nutritional supplementation in the elderly
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Lee Jae-En
Han Jung-Ah
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Abstract
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As a calorie supplement for the elderly, functional beverages based on black sesame were prepared with different roasting times (0, 10, 15, and 20 min for R-0, R-10, R-15, and R-20, respectively), and their properties were compared. The total calorie content of the beverage was adjusted to match that of half a meal to meet the nutritional requirements of the elderly. The suspension stability of all samples was maintained for 5 day by the addition of xanthan gum. Regarding the color of the beverage, L* and a* values decreased, whereas b* increased with the increase in black sesame roasting time. Among the samples, the total lignan content did not change, except for R-20, which showed a significantly lower value than the others. Total polyphenol content significantly increased with roasting time, reaching the maximum value in R-15 and R-20; however, the free radical scavenging effect decreased for R-20. Based on the results of the sensory test, R-15 was the most acceptable for customized beverages.
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KEYWORD
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black sesame, beverage, lignan, total polyphenol, sensory test
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