Influence of extraction time and different sage varieties on sensory characteristics of a novel functional beverage by RSM

Food Science and Technology International

Volumn 15, Issue 2, 2009, Pages 111-118

  Ozcelik B ^a   Karadag, A ^a   Cinbas, T ^a   Yolci, P ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Consumer tests; Functional beverage; Sage tea; Sensory descriptive analysis

Indexed keywords

BLENDING RATIO; CENTRAL COMPOSITE DESIGNS; CONSUMER ACCEPTABILITY; CONSUMER TESTS; DESCRIPTIVE SENSORY ANALYSIS; EXTRACTION TIME; FLAVOR PROFILES; FUNCTIONAL BEVERAGE; FUNCTIONAL PRODUCTS; HEALTH EFFECTS; INDEPENDENT VARIABLES; LIKEABILITY; REGRESSION COEFFICIENT; SAGE-TEA; SALVIA SCLAREA; SENSORY CHARACTERISTICS; SENSORY DESCRIPTIVE ANALYSIS; TEST RESULTS;

BLENDING;

BEVERAGES;

SALVIA; SALVIA OFFICINALIS; SALVIA SCLAREA;

EID: 67650242650     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208105989     Document Type: Article

References (19)

1. Broadhurst C.L., Polansky M.M. and Anderson R.A. (2000). Insulin-like biological activity of culinary and medicinal plant aqueous extracts in vitro. Journal of Agricultural and Food Chemistry 48 (3). 849-852. (Pubitemid 30194017)
2. Cochran W.G. and Cox G.M. (1992). Experimental Designs, 2 nd edn. New York: Wiley.
3. Farrell K.T. (1999). Spices, Condiments and Seasonings, 2 nd edn. Maryland: Aspen Publishers Inc, pp. 185-189.
4. Herbalpedia. (2004 b). Clary sage. Available from: http://www.susunweed. com/Article-ClarySage.htm (accessed December 14, 2008 ).
5. Indrani D. and Rao G.V. (2001). Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology. International Journal of Food Science and Technology 36: 189-197. (Pubitemid 33389041)
6. Kuehl R.O. (2000). Design of Experiments. Statistical Principles of Research Design and Analysis, 2 nd edn. Duxbury, MA: Duxbury Press.
7. Lawless J. (1995). The Illustrated Encyclopedia of Essential Oils. Dorset, UK: Element Books Limited.
8. Matsuura H., Miyazaki H., Asakawa C., Amano M., Yoshihara T. and Mizutani J. (2004). Isolation of alpha-glucosidase inhibitors from hyssop (Hyssopus officinalis). Phytochemistry 65 (1). 91-97. (Pubitemid 38155895)
9. Meilgaard M., Civille G.V. and Carr B.T. (1999). Sensory Evaluation Techniques, 3 rd edn. Florida: CRC Press.
10. Meiselman H.L. (1994). Bringing the gap between sensory evaluation and market research. Trends in Food Science and Technology 5 (12). 396-398.
11. Medical Plant Research Center (2004 a). Botanical description of Salvia (Sage) species. Chemical composition and bioactivity of their extracts. Available at: http://research.ncl.ac.uk/medplant/about-mprc/index-1.htm (accessed December 14, 2008 ).
12. Montgomery D.C. (1997). Design and Analysis of Experiments, 4 th edn. New York, USA: John Wiley & Sons.
13. Ozcelik B. (2000). Effect of rosemary (Rosmarinus officinalis) antioxidants on improvement of shelf-life of hazelnut puree. PhD Thesis, Istanbul Technical University.
14. Shimoda H., Yoshino C. and Kasajima N. (2003). Enteric fat absorption inhibitors containing plant extract and foods. Int Patent WO03/086436A1.
15. Sidel J.L., Stone H. and Thomas H.A. (1994). Hitting the target: sensory and product optimization. Cereal-foods-world 39 (11 / 12). 826-830.
16. STATISTICATM Ver. 6.0 Programme.
17. Tainter D.R. and Grenis A.T. (2001). Spices and Seasonings. A Food Technology Handbook, 2 nd edn. New York: John Wiley and Sons, Inc, pp. 138-142.
18. Uhl S.R. (2000). Handbook of Spices, Seasonings and Flavorings, Boca Raton Florida: CRC Press, pp. 157-158.
19. Vatsala C.N., Saxena C.D. and Rao P.H. (2001). Optimization of ingredients and process conditions for the preparation of puri using response surface methodology. International Journal of Food Science and Technology 36: 407-414.