发酵时间对芙蓉罗望子康普茶饮料抗氧化活性及感官评价的影响

IF 0.5 4区 医学
Dalia I. Hemdan, Taqwa Bushnaq, Khadija Radhi
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引用次数: 0

摘要

一种叫做康普茶的发酵饮料是在有氧条件下用糖发酵绿茶或红茶并加入SCOBY共生细菌制成的。芙蓉和罗望子饮料是传统的饮料,其功能和感官特征是不同的。因此,本研究将芙蓉罗望子饮料从传统的功能性饮料转变为具有新的功能和治疗特性的发酵饮料,并在味道和颜色上具有感官独特性。同时,测定了新型饮料的pH值、总酚和类黄酮含量、DPPH和感官评价,并与传统康普茶进行了比较。此外,研究还确定了用培养酵母(SCOBY)发酵的适宜时间。对康普茶、芙蓉康普茶和罗望子康普茶进行了发酵第7天和第14天的测量,并与红茶进行了比较。红茶中咖啡因含量高于康普茶,这可能是由于红茶中总酚和总黄酮含量最高,分别为164.53和12.91 μ g/mL。此外,洛神花和罗望子的自由基清除能力似乎被认为是功能性食品。木槿发酵饮料的感官评价是所有发酵饮料中最好的。根据饮料和发酵时间的不同,果汁呈现出不同的颜色,除了SCOBY与不同饮料的颜色不同外。因此,可以推荐在康普茶饮料中添加芙蓉和罗望子来提高其营养品质和植物化学成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Fermentation Time on Antioxidants Activity and Sensory Evaluation of the Kombucha Tea Beverage Prepared with Hibiscus and Tamarind
A fermented beverage called kombucha is made by fermenting green or black tea with sugar and adding the SCOBY symbiotic bacteria under aerobic conditions. Hibiscus and tamarind drinks are traditional drinks that are distinguished in their functional and sensory characteristics. Therefore, in this research, work has been done to transform hibiscus and tamarind drinks from traditional and functional drinks into fermented drinks with new functional and therapeutic properties as well as sensory distinctiveness in taste and color. Also, the study estimated the pH, total phenolic and flavonoid content, as well as DPPH and sensory evaluation in the novel drinks and compared them with traditional kombucha tea. In addition, the study determined the proper fermentation time with incubated yeast (SCOBY). The measurements of day seven and fourteen fermentation were taken for Kombucha tea, Kombucha tea with hibiscus, and Kombucha tea with tamarind then compared with black tea. Caffeine in black tea was more than in Kombucha tea and others may be due to the black tea contained the highest total phenolic and flavonoids which were 164.53 and 12.91 μ g/mL, respectively. Moreover, the radical scavenging ability of the hibiscus and tamarind seems to point out at act as functional foods. Fermented hibiscus beverage has the best sensory evaluation among all resulting beverages. The juice showed a difference in color according to the drink and the fermentation period, in addition to the different colors of the SCOBY With different beverages. So, it could be recommended that the fortification of the Kombucha tea beverage with hibiscus and tamarind enhances its nutritional qualities and phytochemical compositions.
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来源期刊
Journal of Biobased Materials and Bioenergy
Journal of Biobased Materials and Bioenergy 工程技术-材料科学:生物材料
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发文量
60
审稿时长
6 months
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