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Development of low calorie roasted radish tea beverage with anti-oxidant activity

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Abstract

A functional radish tea beverage was developed using pressure roasted radish pieces, barley, and cassia seeds. Stevia, short-chain fructooligosaccharides (scFOS), and inverted sugar syrup were used as sugar substitutes. The formula developed for mass production was, pressure roasted radish pieces, barley, and cassia seed teas prepared separately, then mixed (3:1:1, v/v/v). Inverted sugar syrup (54.4 g/L), stevia (0.73 g/L), scFOS (17 g/L), citric acid (0.01%), and vitamin C (0.05%) were added. Sweetness and caloric contents of the roasted radish tea beverage were 6.5°Bx and 19.35 Kcal/100 mL, respectively. Based on consumer acceptance testing (n=60 persons), overall acceptance, taste, and sweetness scores of the roasted radish tea beverage were higher than for a commercially available H tea beverage. Caloric contents were reduced by approximately 23.5% using sugar substitutes. The IC50 value for the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of hot water extracts of dried radish increased 2.5-fold after pressure roasting.

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Authors and Affiliations

  1. Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, Busan, 46241, Korea

    Seulki Kim, Mijeong Kim & Yeong Ok Song

  2. Sejeon Co., Ltd., **cheon, Chungbuk, 27816, Korea

    Yeong-Bok Song & Mi Kyung Cho

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  1. Seulki Kim
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  2. Mijeong Kim
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  3. Yeong-Bok Song
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  4. Mi Kyung Cho
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  5. Yeong Ok Song
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Correspondence to Yeong Ok Song.

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Kim, S., Kim, M., Song, YB. et al. Development of low calorie roasted radish tea beverage with anti-oxidant activity. Food Sci Biotechnol 25 (Suppl 1), 113–118 (2016). https://doi.org/10.1007/s10068-016-0107-6

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  • DOI: https://doi.org/10.1007/s10068-016-0107-6

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