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KMID : 0665220160290040557
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 4 p.557 ~ p.564
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Manufacture and Quality Evaluation of Beverage with prepared with Roasted Seoritae
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Jeong Soo-Ok
Kim Hae-Yean
Han Jung-Soon
Kim Min-Ju
Kang Mi-Sook
Kim Ae-Jung
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Abstract
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This study was performed to develop and evaluate beverage prepared with optimally roasted seoritae to maximize the isoflavone content and antioxidant activities of the beverage. Isoflavone content was maximized at the roasting temperature of 110℃ for 20 min. Both DPPH radical scavenging activity and ABTS radical scavenging activity along with total polyphenol content were highest when seoritae was roasted at 110℃ for 20 min. Western blotting was used to determine the level of nuclear factor of activated T-cells 1(NFATc1) involved in controlling osteoclast differentiation. The results showed that NFATc1 had a concentration-dependent inhibitory effect when the RoS110 (roasted seoritae at 110℃ for 20 min) samples were processed at varying concentrations (10, 50, and 100 μg/mL). Tea samples were prepared from optimally roasted seoritae by varying brewing times (5~90 min) at 65℃, and tea brewed for 60 min had the highest preference with 65℃ as the preferred temperature for drinking.
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KEYWORD
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roasted seoritae , isoflavone , quality evaluation
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