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

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 (=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 IC 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.

Hot water extracts of pressure-roasted dried radish attenuates hepatic oxidative stress via Nrf2 up-regulation in mice fed high-fat diet

“…In vitro radical scavenging activities of DR and PRDR As shown in Table 1, IC 50 values for DPPH, nitrite, and superoxide anion radical scavenging activities in the PRDR group were lower by 73.95, 80.08, and 77.30%, respectively, than those of DR group (p \ 0.001). Several studies have suggested that products formed during the process of roasting, such as melanoidins, contribute to the elevation of antioxidant levels [13,26]. The antioxidative properties of coffee, cereals, meat, juices or nuts against oxidation have been recognized as Maillard reaction product [14].…”