|
KMID : 1024420140180010042
|
|
Food Engineering Progress
2014 Volume.18 No. 1 p.42 ~ p.49
|
|
|
Effect of Roasting Conditions on the Quality of Grape Seed Tea
|
|
Kim Jae-Sik
|
|
|
Abstract
|
|
|
|
Grape seed tea (GST) was prepared by roasting grape seed at 150-190oC for 10-60 minutes and then soaking inwater at 100oC for 20 minutes. GSTs made with grape seed with an L value of 19.5-20.5 were the best in termsof color, flavor, and sensory test. GSTs prepared using roasted grape seeds had higher total phenolics and antioxi-dant activity than GST prepared from raw grape seed. Roasting times to reach an L value of 19.5-20.5 were over60 minutes at 160oC, 40-50 minutes at 170oC, 30-40 minutes at 180oC, and below 10 minutes at 190oC. In a sensorytest, the total preference increased depending on the degree of roasting. GSTs with the highest preference used grapeseed roasted at 170oC and 180oC for 30 minutes.
|
|
|
KEYWORD
|
|
|
grape seed tea, roasting, grape seed
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|