The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Manufacture and Quality Evaluation of Beverage with prepared with Roasted Seoritae

로스팅 서리태를 이용한 음료 제조 및 품질 평가

  • Jeong, Soo-ok (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kim, Hae-yean (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Han, Jung-soon (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kim, Min-ju (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kang, Mi-sook (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
  • 정수옥 (경기대학교 대체의학대학원) ;
  • 김혜연 (경기대학교 대체의학대학원) ;
  • 한정순 (경기대학교 대체의학대학원) ;
  • 김민주 (경기대학교 대체의학대학원) ;
  • 강미숙 (경기대학교 대체의학대학원) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Received : 2016.07.27
  • Accepted : 2016.08.22
  • Published : 2016.08.31
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Abstract

This study was performed to develop and evaluate beverage prepared with optimally roasted seoritae to maximize the isoflavone content and antioxidant activities of the beverage. Isoflavone content was maximized at the roasting temperature of $110^{\circ}C$ for 20 min. Both DPPH radical scavenging activity and ABTS radical scavenging activity along with total polyphenol content were highest when seoritae was roasted at $110^{\circ}C$ for 20 min. Western blotting was used to determine the level of nuclear factor of activated T-cells 1(NFATc1) involved in controlling osteoclast differentiation. The results showed that NFATc1 had a concentration-dependent inhibitory effect when the RoS110 (roasted seoritae at $110^{\circ}C$ for 20 min) samples were processed at varying concentrations (10, 50, and $100{\mu}g/mL$). Tea samples were prepared from optimally roasted seoritae by varying brewing times (5~90 min) at $65^{\circ}C$, and tea brewed for 60 min had the highest preference with $65^{\circ}C$ as the preferred temperature for drinking.

Keywords

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