Effects of Pan-Roasting Time on the Quality Characteristics and Antioxidant Activities of Yam (Dioscorea japonica Thunb.) Tea
Yun-Hye Kim,
Hong-Sun Yook
Abstract:This study aimed to assess the quality characteristics and antioxidant properties of yam teas based on different pan-roasting times. The variables including moisture content, pH value, acidity, °Brix, degree of browning, turbidity, Hunter's color value, total sugar content, reducing sugar content, crude saponin content, sensory attributes, total polyphenol content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging activiti… Show more
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