Need for Development of a List of Meals for Diabetic Patients and Development of Barley-Based Diabetic Meals

Ryu, Ji Hye; Rho, Jeong Ok

doi:10.6115/fer.2013.51.5.551

Cited by 1 publication

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References 11 publications

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“…Based on anti-oxidant properties of grains and sensory evaluations, barley and cassia seeds were selected as sub-constituents for development of the roasted radish tea beverage. Barley is a rich source of soluble fiber-glucans, which are known to have health beneficial effects against diabetes (20), hypercholesterolemia (21), and cancers (22). Cassia tora L. is a medicinal plant used as a diuretic and for treatment of diarrhea and an anti-oxidant effect of cassia seeds was reported to reduce symptoms of hypercholesterolemia and hypertension (23).…”

Section: Resultsmentioning

confidence: 99%

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

Kim

Song²,

Cho³

et al. 2016

Food Sci Biotechnol

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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.

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Section: Resultsmentioning

confidence: 99%

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

Kim

Song²,

Cho³

et al. 2016

Food Sci Biotechnol

View full text Add to dashboard Cite

show abstract

Need for Development of a List of Meals for Diabetic Patients and Development of Barley-Based Diabetic Meals

Abstract: This article is a part of Ji Hye Ryu's master's thesis in 2012. It was awarded as the best master's thesis and shown as a poster presentation at the 65th Conference of Korean Home Economics Association in 2012.

Cited by 1 publication

References 11 publications

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

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

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