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KMID : 1134820120410111546
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 11 p.1546 ~ p.1553
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Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time
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Ko Jee-Yeon
Woo Koan-Sik
Song Seok-Bo
Seo Hye-In
Kim Hyun-Young
Kim Jung-In
Lee Jae-Saeng
Jung Tae-Wook
Kim Ki-Young
Kwak Do-Yeon
Oh In-Seok
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Abstract
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In this study, sorghum teas were prepared from Sorghum bicolor L. Moench subjected to different types of milling (no milling (0%), minimum milling (5%), and milling (20%)) and pan-firing times (1 to 10 minutes), and its quality characteristics were investigated. With regards to milling type, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of ethanol extracts from both no milling sorghum and its tea were highest, followed by minimum milling and milling in decreasing order. Crude nitrogen content was highest in milling sorghum and its tea regardless of pan-firing time. With regards to pan-firing time, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of sorghum teas increased with increasing pan-firing time regardless of milling type. The highest DPPH and ABTS radical scavenging activities were observed at a pan-firing time between 7 to 9 minutes. In contrast to ethanol extracts of pan-fried sorghum tea, antioxidant activities, chromaticity, and turbidity of hot water leaching liqueur of sorghum tea were highest in milling sorghum tea, followed by minimum milling and no milling sorghum tea.
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KEYWORD
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sorghum tea, milling types, pan-firing times, polyphenol, antioxidant activity
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