Table 1.
pH, turbidity and total sugar contents of burdock tea treated by steaming, drying, roasting methods
Processing conditions1) | pH | Turbidity (NTU) | Total sugar contents |
HDR | 5.69±0.012)c3) | 0.70±0.17c | 93.13±0.29b |
SHD | 5.94±0.01a | 2.17±0.12a | 75.43±0.80c |
SHDR | 5.75±0.01b | 1.13±0.15b | 138.47±0.69a |
Abbreviation: HDR; Hot air drying and roasting, SHD; Steaming and hot air drying, SHDR; steaming and hot air drying and roasting
Values are means ± standard deviations of triplicate determinations
Different superscripts within a column (a-c) indicate significant differences (p<0.05).