Grant Jennifer, Ryland Donna, Isaak Cara K, Prashar Suvira, Siow Yaw L, Taylor Carla G, Aliani Michel
Dept. of Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada.
Dept. of Physiology and Pathophysiology, Univ. of Manitoba, Winnipeg, MB, Canada.
J Food Sci. 2017 Mar;82(3):807-817. doi: 10.1111/1750-3841.13646. Epub 2017 Feb 13.
The unique characteristics and healthful reputation of caffeine-free rooibos tea (RT) make it an ideal carrier for vitamin D supplementation, and a potential base for the addition of Saskatoon berry syrup (SBS), a natural flavor additive. The objective of this study was to determine the effect of vitamin D fortification and SBS addition on the flavor profile, consumer acceptability, and antioxidant properties of RT. Six formulations (RT, RT with SBS, RT with SBS and vitamin D , RT with vitamin D , green tea [GT], and GT with SBS) were evaluated by 12 trained panelists and 114 consumers. The formulations were also assessed for antioxidant capacity, physical characteristics, and untargeted phytochemical content. Sensory results revealed that the mean intensity values for berry and sweet attributes were significantly higher (P < 0.05) while bitter and astringent attributes were significantly lower when SBS was added to RT samples compared to those without syrup. Acceptability of flavor, aftertaste, and overall acceptability were also significantly higher for the RT with SBS. The addition of SBS to RT significantly increased the antioxidant capacities which may increase the related health benefits of RT. SBS contributed several polyphenols, particularly flavonoids, to the tea. Vitamin D added to RT formulations did not significantly affect the sensory attributes, acceptability, or antioxidant content. For the development of a functional vitamin D fortified iced-tea beverage that can be consumed as part of the daily diet, SBS could be a favorable flavoring additive that may provide additional health benefits.
无咖啡因的南非如意茶（RT）独特的特性和有益健康的声誉使其成为补充维生素D的理想载体，也是添加天然风味添加剂萨斯卡通浆果汁（SBS）的潜在基底。本研究的目的是确定添加维生素D和SBS对RT的风味特征、消费者接受度及抗氧化特性的影响。12名经过培训的评审员和114名消费者对六种配方（RT、添加SBS的RT、添加SBS和维生素D的RT、添加维生素D的RT、绿茶[GT]以及添加SBS的GT）进行了评估。还对这些配方的抗氧化能力、物理特性和非靶向植物化学成分进行了评估。感官结果显示，与未添加糖浆的RT样品相比，向RT样品中添加SBS后，浆果味和甜味属性的平均强度值显著更高（P<0.05），而苦味和涩味属性则显著更低。添加SBS的RT在风味、余味和总体可接受性方面也显著更高。向RT中添加SBS显著提高了抗氧化能力，这可能会增加RT的相关健康益处。SBS为茶贡献了多种多酚，尤其是黄酮类化合物。添加到RT配方中的维生素D对感官属性、可接受性或抗氧化成分没有显著影响。对于开发一种可作为日常饮食一部分饮用的功能性强化维生素D冰茶饮料而言，SBS可能是一种有利的调味添加剂，可能会带来额外的健康益处。
