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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°C) 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°C, 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°C) 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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